Oven, Peeler, Parchment paper, Brush, Sheet Tray
Preheat the oven to 400°F. Peel the squash. Cut the squash in half lengthwise. Scoop out the seeds.
Lay both halves scooped-side down on a parchment-lined baking sheet. Generously brush them with olive oil. Season with salt & pepper. Roast for 20 min.
Remove from the oven. Carve horizontal slits about 1/2-inch apart into the squash. Be sure not to cut all the way through! Generously brush the squash with maple syrup. Sprinkle with thyme. Drizzle with the rest of olive oil. Roast for 20 min.
Serve garnished with chopped walnuts & black pepper. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Hasselback Butternut Squash" contains 710 Energy, 19 g of Fat, 142 g of Carbohydrates, 11 g of Protein, 11 g of Fiber.