Hasselback Butternut Squash
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
Portions6
Ingredients
- 2 small butternut squashes
-
2 tablespoon Country Crock® Original Spread
![Original Spread]()
- salt and black pepper, to taste
For Maple Butter & Garnish
-
6 tablespoons Country Crock® Original Spread
![Original Spread]()
- 3 tablespoons maple syrup
- 1/2 cup chopped pecans
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 425F.
- Slice the squashes half-way lengthwise, scoop out the seeds with a large spoon and peel the skin.
- Lay them cut-side down on a parchment lined baking sheet and brush them with country crock original spread.
- Season with salt and pepper, and roast the squashes in the oven for 10-15 minutes until tender enough to slice through.
- While the squash is roasting, prepare the maple butter by adding melted country crock original spread to maple syrup.
- Bring out the squashes and let them cool for a couple minutes.
- Bring the squashes on to a cutting board and make slices side by side through the squash hasselback style, going as deep as possible without cutting through the bottom, slicing approximately ⅛ inch apart.
- Transfer the cut squashes to a parchment lined baking sheet carefully
- Brush approximated half of the maple butter on the squashes, re-season if you would like, and roast for another 30 minutes.
- Serve on a platter carefully using a spatula, and drizzle with more maple butter.
- Garnish with chopped pecans and enjoy!
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