Hasselback Roasted Butternut Squash

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

Directions

1. Preheat oven to 425°F.
2. 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.
3. 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.
4. Carefully transfer squash and place flat sides down back on sheet pan.
5. 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.
6. 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.
7. Cool for 5 minutes, then transfer squash to serving platter.
8. Top with crumbled cheese, toasted pecans, and pomegranate arils.
9. Drizzle with Farm Boy™ Amber Maple Syrup and serve.