Hasselback Butternut Squash Start by peeling the butternut squash, cut it in half and remove all the seeds. Place on a baking tray and bake at 425F for 15 min. This will make it easier to cut through Chop your fresh herbs. Here I used sage, rosemary, and thyme. Glaze: herbs, pecans, green onion, olive oil, maple syrup, S&P, cinnamon, nutmeg. Cut to create hasselback - Use wooden spoons as a guide to prevent cutting all the way through. Paint the first layer of glaze on top and bake for 15 min. Repeat 2 more times until cooked through Top with pomegranate seeds and enjoy! ❤️ mernasyawish
Merna Syawish