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