Maple Glazed Hassleback Honeynut Squash

Maple Glazed Hasselback Honeynut Squash

1 honeynut squash
olive oil for pan
4 tablespoons butter
1/4 cup real maple syrup
1 teaspoon cinnamon
salt and pepper to taste
chopped pecans for garnish (optional)

Cut ends off the squash. Peel the skin from the squash.
Cut squash in half lengthwise and scoop and discard seed
Place a chopstick on either side of squash
and slice down squash just to the chopstick.
The idea is to have just a bit of squash
still attached so the hasselbacked squash maintains its shape.
Place in oiled baking dish and bake at 425 F for 20 - 25 minutes.

While squash is baking melt your butter and let it brown.
 Remove browned butter and whisk in
maple syrup,  cinnamon, salt and pepper.
Remove squash from oven and brush on
butter mixture making sure to get inside each layer.
Return squash to oven and bake for 5-10 minutes longer.
(I didn't even bother to put it back in the oven;
it was fine without it, sauce would have caramelized more if I had.
Top with chopped pecans if you wish.
The squash is quite delicious and
guests are sure to be impressed with the presentation.