@alinaprokuda: Hasselback Roasted Butternut Squash @Bloom Nutrition #bloompartner Ingredients: • 1 medium butternut squash • Olive oil for brushing • 4 tbsp balsamic glaze • 2 tbsp Dijon mustard • 2 tbsp maple syrup • 1 tbsp extra virgin olive oil • ¼ tsp sea salt • ½ tsp red pepper flakes (optional) • ⅓ cup toasted pumpkin seeds • 3 tbsp dried cranberries • ¼-½ cup pomegranate seeds • Chopped parsley Instructions: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Halve the squash lengthwise and remove seeds. Peel and slice thinly, avoiding cutting through the bottom (use chopsticks as a guide). 3. Brush squash with olive oil, ensuring slices are coated. 4. Bake 1-1.5 hours, brushing with oil 2-3 times during baking. 5. Mix balsamic glaze, mustard, maple syrup, olive oil, salt, and red pepper flakes in a bowl. 6. Remove squash when golden and tender. 7. Drizzle balsamic glaze over squash. 8. Garnish with pumpkin seeds, pomegranate seeds, cranberries, and parsley. Enjoy!

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Friday 27 December 2024 00:18:12 GMT