hasselback butternut squash

This begins, as so much in the Autumn does with the underrated squash. Butternut, to be precise.

This recipe calls for one butternut squash, but it could easily be doubled-

1 butternut squash

1 cup of apple cider-boiled down to make about 1/4 cup or 1/4 maple syrup

vegetable spray- salt and pepper and any optional spices your little heart desires

cumin would rock, as would adding some chili flakes to the glaze

Anon-  Cut the ends off of your squash and then cut in half longwise- for heaven’s sake be careful- you may want to nestle the squash in a towel to prevent it sliding around on you-

Use a spoon to clean out the hollow and use a vegetable peeler to peel it- press hard- you want all the skin, or a sort of stringy layer will be left. Put them on a plate and microwave for about 8 minutes.

You want them to be somewhat easier to cut, without being cooked all the way through

Lay a chopstick, or some kind of skewer on either side and make thin cuts (short ways) through the squash.  Either use parchment paper or spray the heck out of your baking pan with a vegetable oil spray(I am not kidding- think Last Tango in Paris-that kind of oiling up!)  Apply a thin layer of your glaze and season with salt and pepper. This is a handy sort of easy-going dish- it can either cook for about an hour at 350* or shorter in a hotter oven.  Once or twice as it cooks brush on more glaze as it roasts it will fan open- do NOT try to skip this step and pour it on all at once, you will never get the smell of scorched sugar out of your hair(learn from me ,people)  If its not quite the burnished jewel you want it to be a few seconds under the broiler will fix that, tout suite.

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some day i will learn to edit my vids so that i do not look like Gollum at first, but today is not that day.

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