Hasselback Butternut Squash with Bay Leaves

Name: Hasselback Butternut Squash with Bay Leaves
Yield: 8
Ingredients: 1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total); 1 tablespoon olive oil; Kosher salt, freshly ground pepper; 1 Fresno chile, thinly sliced; 1/4 cup pure maple syrup, preferably grade B; 3 tablespoons unsalted butter; 2 tablespoons apple cider vinegar; 6–8 dried bay leaves

Hasselback Butternut Squash with Bay Leaves was pinched from <a href="https://www.epicurious.com/recipes/food/views/hasselback-butternut-squash-with-bay-leaves" target="_blank" rel="noopener">www.epicurious.com.</a>

"For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze...."

INGREDIENTS

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1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)

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1 tablespoon olive oil

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Kosher salt, freshly ground pepper

•

1 Fresno chile, thinly sliced

•

1/4 cup pure maple syrup, preferably grade B

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3 tablespoons unsalted butter

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2 tablespoons apple cider vinegar

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6–8 dried bay leaves

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