Hassle-back butternut squash

This dish is an easy autumn crown pleaser! Hassle-back butternut squash with maple and herb butter sauce

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Step 1

Preheat oven to 375F

Step 2

Peel butternut squash and cut in half longways, then scrape out seeds with a spoon

Step 3

Lay squash down on a cutting board with the cut side down. Place a wooden spoon (or I used metal straws) on each side of the squash to create a stopping point for your knife. Make small slices down the entire squash

Step 4

Add salt and pepper to taste on top of squash, then place in the over for 30 minutes

Step 5

In a small saucepan, melt butter and then add garlic. Stir often and keep on med-high until butter starts to brown and becomes bubbly

Step 6

Once butter has started to brown, add chopped rosemary, chopped sage, and maple syrup. Stir continuously for approx. 3 minutes and remove from heat

Step 7

Remove squash from oven and spoon butter sauce onto both pieces of squash, then place back in the oven for another 25 minutes