Recipes & DIY

Maple Glazed Hasselback Squash with Pecans

Well, we’ve made it! It’s the holiday season. And if you’re looking for something other than the traditional turkey and stuffing spread for the holidays, you may find this Maple Glazed Hasselback Squash with Pecans recipe especially exciting!

Not only is it a great vegan, gluten-free option, but it’s sweet, filling, and oh so delicious! In fact, did you know that Hasselback veggies are a staple entrée in certain parts of the world? So, you can serve this as the main course or as a filling and unique side dish.

But what are the health benefits to eating this Maple Glazed Hasselback Squash with Pecans? I’m so glad you asked!

First, this recipe features butternut squash, which is a rich source of fiber, beta-carotene, vitamin A, vitamin C, vitamin E, several B vitamins, magnesium, calcium, iron, potassium, and more!

Did you know that eating one cup of cooked butternut squash provides all the vitamin A most people need in a single day? This is important because vitamin A helps to fight inflammation and promote the health of both your eyes and your immune system. [12]

Meanwhile, the vitamin C in butternut squash also supports your immune system as well as the health of your bones and connective tissue. In fact, it’s been shown to promote wound healing and proper gum health. [3]

Additionally, low vitamin C levels often lead to fatigue—one of the major symptoms of adrenal fatigue. So, you want to make sure you get enough of this important vitamin in your daily diet.

Finally, consuming B vitamins is crucial for supporting your body’s stress response and adrenal health. But that’s not all.

Studies have shown that sufficient intake of B vitamins can help lower levels of homocysteine and improve your mood (higher levels of homocysteine are associated with depression). [4]

Now that you know a bit more about the main ingredient in this Maple Glazed Hasselback Squash with Pecans, let’s get cooking! Keep reading to get the recipe you’ll use time and again.

 

Maple Glazed Hasselback Squash with Pecans  

Time: 1 hour, 35 minutes

Serves: 6

 

Hasselback squash - Dr. Pingel

 

Ingredients

1 large butternut squash

2 tablespoon olive oil

¼ cup pure maple syrup

2 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

½ teaspoon cinnamon

¼ teaspoon nutmeg

Sea salt and pepper, to taste

1 bunch each: fresh sage, fresh rosemary, fresh thyme

¼ cup raw pecans, chopped

 

Directions

1. Preheat the oven to 400 degrees F.

2. Cut the squash in half from root to stem. Peel the squash to expose the bright orange flesh. Scoop out and discard the seeds and strings. Rub all over with the olive oil. Place cut side down in a baking dish.

Hasselback squash - Dr. Pingel

3. Transfer the baking dish to the oven and bake for 22-25 minutes, or until tender.

4. Remove the baking dish from the oven. Carefully transfer the squash to a cutting board. Place a wooden spoon on each side of one squash half to prevent cutting all the way through. With a sharp knife, cut thin slices across the squash, stopping at the wooden spoon (or about ¼ inch from the cutting board.) Repeat with other squash half. Carefully return the squash halves to the baking dish.

Hasselback squash - Dr. Pingel

5. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, cinnamon, and nutmeg.

Hasselback squash - Dr. Pingel

6. With a pastry brush, generously brush the maple glaze over the squash halves. Season with the salt and pepper. Carefully tuck some of the herbs into a few of the cuts. Reserve the remaining herbs for garnish.

Hasselback squash - Dr. Pingel

7. Put the baking dish in the oven. Bake for 1 hour, basting every 15 minutes with the maple glaze.

Hasselback squash - Dr. Pingel

8. Remove the squash from the oven. Transfer the squash halves to a serving platter. Spoon pan sauce over top. Garnish with the remaining herbs and chopped pecans.

Hasselback squash - Dr. Pingel

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