Roasted butternut squash is delicious, but when you hasselback it and roast it with Farm Boy™ Amber Maple Syrup, and garnish it with blue cheese, nuts, and pomegranate it becomes something exotic, sublime, and elegant. Try this recipe next time you have a party and prepare to impress your guests!
Directions
- Preheat oven to 425°F.
- Place squash cut sides down on parchment lined baking sheet. Rub with 1 Tbsp Farm Boy™ Extra Virgin Olive Oil and roast for 20 minutes to soften slightly. Remove from oven and let cool 5-10 minutes.
- When squash is cool enough to handle, place halves on a cutting board and place two chopsticks or wooden spoons (handles) on each side. These will act as a guard while you cut slits crosswise on the squash preventing you from cutting all the way through. Make cuts 1/4” apart. Repeat on all halves.
- Carefully transfer squash and place flat sides down back on sheet pan.
- In small bowl, combine 2 Tbsp Farm Boy™ Amber Maple Syrup and 1 Tbsp Farm Boy™ Extra Virgin Olive Oil. Brush squash generously with this mixture and season with salt and pepper to taste. Sprinkle thyme sprigs around squash.
- Roast squash for 30 minutes and then brush with a bit more of the maple-olive oil mixture. Roast for another 20-30 minutes, or until squash is tender and edges are starting to caramelize.
- Cool for 5 minutes, then transfer squash to serving platter.
- Top with crumbled cheese, toasted pecans, and pomegranate arils.
- Drizzle with Farm Boy™ Amber Maple Syrup and serve.
Ingredients
- 2 small (1 kg) butternut squash peeled, cut in half lengthwise and seeds removed
- 4 Tbsp Farm Boy™ Amber Maple Syrup divided
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil divided
- salt and pepper to taste
- 6 thyme sprigs
- 150 g Bleu d’Elizabeth or gorgonzola cheese crumbled
- 1/2 cup toasted pecans chopped coarsely
- 1/4 cup pomegranate arils