Butternut Squash Hasselback Style
1 Large Butternut Squash – peeled, sliced in half the long way and seeds removed
1 Jalapeno Chili – seeded cut in half lengthwise and the halves sliced thin (if you have a favorite chili pepper, feel free to replace the jalapeno with it)
½ Cup O’Live A Little’s Maple Dark Balsamic Vinegar
¼ Cup O’Live A Little’s Roasted Butternut Squash Seed Oil, plus 2 Tablespoons for basting the squash
½ Cup Apple Cider
12 +/- Bay leaves
Salt & Pepper
Method of Prep:
1. Preheat oven to 425 degrees
2. Brush both of halves of the squash with 2T of roasted butternut squash seed oil and sprinkle with salt and pepper. Place cut side down in a roasting pan just large enough to hold them. Roast until they begin to soften, approx. 20-25 mins depending on size of squash.
3. While squash is baking, bring the jalapeno, Maple Balsamic, Roasted Butternut Squash Seed Oil and Apple Cider. Simmer sauce until it is reduced and think enough to coat a spoon. Remove the chili if desired and keep sauce warm.
4. Remove squash from oven and cool slightly. Transfer to cutting board and using a sharp knife, slice the squash crosswise into approx. 1” wide slices, but don’t slice all the way down, only slice approx. ¾ of the way down.