Maple Dijon Pecan Hasselback Butternut Squash | Simple Vegan Holiday

Simple.

Beautiful.

Delicious.

Tha’s what I’m talkin’ about!

This Holiday, why not skip the Turk and whip yourself up a hasselback butternut squash?

Hasselback it up to prett-ify it to the maximum, and you have yourself a wow-effect kinda dish.

Why Hasselback? According to the Google-tron, it’s because once upon a time at the Hasselbacken hotel in Stockholm, Sweden, they sliced up potatoes like this, served them to the guests and dubbed them the funky name. Ya learn something new every day.

If you’re a last minute kind of person, and you need to whip something special up for the holiday table, I’ve got you.

In just a few steps, your house will be smelling better than Jamie Oliver’s fancy kitchen.

This is a dish that looks fancier than the minimal effort you put into it. Shhh… You can tell everyone you were in the kitchen for hours and hours, I won’t tell.

This Maple Dijon butter topped off with caramelized pecans really does take your typical butternut to the next level. Grab a beauty organic squash from Spud (you can use my code if you’re around the Vancouver area CRVAN-MURJUB, for 20$ off 🙂

Happy Holidays!!

Maple Thyme Hasselback Butternut Squash | Simple Vegan Holiday Dish

 

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A delicious way to devour the butternut squash. If you're looking for a beautiful dish for the holiday table, you've come to the right place! A simple dish with a big wow factor.

Author: Jules

Recipe type: Holiday

Serves: 4

Ingredients

• 1 large butternut squash, halved length-wise, seeds scooped out, then peeled to the bright orange colour
• 1 tsp coconut oil (or avocado oil)
• 1 tsp sea salt
• 1 garlic clove, sliced
• 
  Baste:
• 1 tbsp thyme, minced
• 1 tbsp vegan butter (I used 'Melt')
• 2 tsp dijon mustard
• 1½ tbsp maple syrup

Instructions

1. Pre-heat oven to 400°F.
2. Place squash face down on a parchment-covered baking sheet, rub with oil and sprinkle with salt.
3. Bake for 10-15 minutes (to soften).
4. Take out of the oven, and transfer to a cutting board to cool for 10 minutes.
5. When the face-down squash is cool enough to handle, slice the hasselback cuts as thinly as you can. Stop slicing ¾ of the way down the squash to keep the base in tact.
6. Place the squash, face-down, back onto the parchment covered baking sheet.
7. Stuff a few garlic slices throughout the sliced squash.
8. Bake for 10 more minutes while you make the baste.
9. Make baste: whisk all of the baste ingredients together in a bowl.
10. Remove the squash from the oven and pour ¾ of the baste over both halves. Use a basting brush to get it all over!
11. Bake for another 20 minutes. Then add the pecans to the rest of the baste, and pour this mixture over the squash. Use the basting brush to spread any excess liquid on the pan, overtop of the squash.
12. Bake 10 more minutes.
13. Serve with roasted veg!

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