Hasselback Squash

Ingredients

• 1 small squash (about 1 lb / 443g)
• Olive oil for coating
• 1/8 cup olive oil (for sauce)
• 1 1/2 tbsp apple cider vinegar
• 1 1/2 tbsp maple syrup
• 3/4 tsp chili flakes
• Pinch of nutmeg
• Bay leaves

Instructions

1. 1Preheat oven to 425°F. Cut ends off the squash, slice in half lengthwise, de-seed, and peel. Coat all sides lightly in olive oil and bake for 15 minutes.
2. 2Prepare the sauce: combine olive oil, apple cider vinegar, maple syrup, chili flakes, and nutmeg in a small pan. Heat over low until gentle bubbles appear, stirring constantly for 4–5 minutes.
3. 3Remove squash from oven and hasselback it - make small cuts down the squash stopping 1/4 inch from the bottom. Start at the neck end. Use skewers on the sides to avoid cutting all the way through.
4. 4Spoon 3 spoonfuls of sauce over the squash, tuck in a few bay leaves, and return to the oven for 15 minutes.
5. 5Remove, drizzle with more sauce, and return to the oven. Repeat 2 more times until the squash is golden brown and fragrant.