- 1 small butternut squash (Could also modify this for a sweet potato)
- Cooking oil, for brushing
- 1/4 cup maple syrup
- 2 Tbsp butter
- 1/2 tsp dried thyme leaves
- 3 sprigs Fresh thyme
- 2 Tbsp pecans (finely chopped)
- Salt and freshly ground pepper
- Flaky finishing salt, like Maldon's
Preheat oven to 425F with rack in top third of oven. Have a baking sheet ready - one that is just a bit larger than the two squash halves. Not a ceramic one since this recipe calls for adding water to a hot pan 3x. Hmmm- would parchment paper be helpful at all???
BAKE 20 MINUTES - Cut butternut squash in half lengthwise, trying to keep the two halves as even in size as possible (for even cooking). Scoop out the seeds and pulp from the squash and discard. Using a vegetable peeler, peel off the skin and the whitish layer just beneath it to expose bright orange flesh. Place on prepared baking sheet, cut side down. Brush squash with oil and sprinkle with salt and pepper.
Cook in preheated oven for 20 minutes. Remove from oven and allow to cool for 5 minutes.
HASSELBACK CUT - Remove squash halves to a cutting board. Using a sharp knife, cut slits 1/4-inch apart in the squash, cutting almost but not all the way through. Don't attempt to cut the slits in the butternut squash without pre-baking it for 20 minutes first. That's a quick way to end up in the emergency room!
TIP: Cutting anything in to hasselback shape is not always easy, but I heard a tip some time ago that has made that job so much easier! Simply lay the long handle of a wooden spoon next to the squash as you cut straight down. The handle will prevent your knife from going all the way through the squash. Just be sure to hold your knife completely parallel to your cutting surface.
BASTE AND BAKE #1 - Return cut squash to the same baking sheet. Heat the maple syrup and butter in the microwave or a small saucepan until the butter is melted. Stir well to combine. Brush with some of maple/butter mixture and sprinkle with salt and pepper. Sprinkle dried thyme leaves over squash, trying to get in the slits a bit, if possible. Pour 1/4 cup water in to bottom of pan. Return to 425F oven for 15 minutes.
BASTE AND BAKE #2 - Remove from oven, baste with more maple/butter mixture. Add another 1/4 of water to the pan and return to the oven for a further 15 minutes.
BASTE AND BAKE #3 - Remove from oven. Tuck 2 or 3 thyme sprigs between a few slits in each squash half. Add pecans to remaining maple/butter mixture and stir to combine. *Note: If mixture has hardened at all, re-warm before adding pecans so it's liquid again. Brush pecan/maple/butter mixture over-top of squash. Add a final 1/4 cup of water to the pan and return to the oven for a further 8-10 minutes, or until squash is tender.
MORE TOPPING - Remove from oven. Drizzle a bit of maple syrup over each half. Sprinkle with finishing salt.