Hassel Baked Butternut Squash
Ingredients:
2 medium butternut squashes
4 tablespoons olive oil
Salt and pepper
1 stick vegan butter (room temperature)
3 tablespoons maple syrup
2 teaspoons chopped fresh sage + 8 sage leaves
Optional: chili flakes & lemon juice
How To Make It:
Preheat the oven to 425F degrees. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin. Rub with 2 tablespoons olive oil, season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften, 15 minutes.
Meanwhile, in a small bowl, stir together the butter, maple syrup, and chopped sage until combined.
Grab the squash from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper.
Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash. Return to the oven and roast another 15-20 minutes, until the squash is tender.
Remove the squash from the oven and transfer to a serving plate. Drizzle over any maple butter left on the pan. Optional: Top with breadcrumbs, lemon drizzle, chili and sage. Serve warm!
