Roasted Butternut Squash with a Sweet and Savory Twist

This Hasselback Butternut Squash recipe is a perfect blend of sweetness and savory flavors. The squash is roasted to perfection, making it soft and tender on the inside, while the sweet and savory glaze adds a burst of flavor. It's a beautiful and delicious side dish that will impress your family and friends. The best part? It's easy to make!

Ingredients

• 1 butternut squash
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish

Directions

1. Preheat your oven to 425°F (220°C).
2. Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds and pulp with a spoon. Place the squash halves cut-side down on a cutting board.
3. Using a sharp knife, make thin, evenly spaced cuts into the flesh of the squash, being careful not to cut all the way through. The cuts should be about 1/4-inch apart. Repeat with the other squash half.
4. Transfer the squash halves to a baking sheet lined with parchment paper.
5. In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, dried thyme, salt, and black pepper.
6. Brush the glaze mixture over the entire surface of the squash halves, making sure to get the glaze into the cuts as well.
7. Bake the squash for 35-40 minutes, or until it is tender and caramelized.
8. Remove the squash from the oven and sprinkle the grated Parmesan cheese over the top.
9. Return the squash to the oven and bake for an additional 5 minutes, or until the cheese is melted and golden.
10. Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley.
11. Serve the hassleback butternut squash as a side dish and enjoy!

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