1 small butternut squash
2 tablespoons extra virgin olive oil
Salt and pepper to taste
½ tsp cinnamon
¼ allspice
¼ cup maple syrup
3 tablespoons chopped walnuts
Heat oven to 200° celcius.
Slice the butternut squash down the centre end to end. Remove the seeds and peel the skin. Place flat side down on a baking paper lined baking tray. Brush the top side with olive oil. Sprinkle with a little salt and ground black pepper. Bake in the oven for 15 to 20 minutes, until the squash is no longer hard but just soft enough to slice into. Note – you don’t want it too soft. Once cooled carefully remove the two squash pieces to a flat surface that you can cut on. Place a chopstick either side of the first piece of squash. This will allow you to make slices without cutting the squash all the way through. Cut thin slices about 2mm apart. Repeat with the second piece of squash. Carefully transfer squash pieces back to the baking tray. I use a large spatula for this. Brush squash with a little more olive oil and sprinkle with the cinnamon and allspice. Place back in the oven for a further 15 minutes or until soft. Remove from oven, drizzle over the maple syrup and top with the chopped walnuts. Place back in the oven for 5-10 minutes or until the walnuts are just browned. Remove from the oven and carefully transfer to a serving plate.
Serves 2 as a side.
