Impress your guests with this beautiful Bacon-Maple-Sage Hasselback Butternut Squash side dish. With just a little knife work, you can achieve tender, evenly seasoned and yummy crisp edges in every bite.
Bacon-Maple-Sage Hasselback Butternut Squash
- Preheat oven to 400 degrees F.
- Peel the thick outer layer of the butternut squash. Cut off the ends. Slice the squash lengthwise. Scoop out and discard seeds.
- On a baking sheet, please butternut squash flat side down. Brush top and bottom with oil. Bake for 10 minutes to soften the flesh.
- Make slices on the rounded side of the squash about 1/4-inch apart, cutting partially through without slicing all the way…it needs to stay connected.
- Cut bacon slices into about 10 pieces per slice. Randomly tuck the bacon and sage leaves into the squash slices. Brush with melted butter, ensuring it gets in between slices. Brush with maple syrup. (Optional: You can season with salt if preferred; however, I felt the saltiness from the bacon was enough)
- Bake for 45 minutes. Serve immediately.