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Hasselback Butternut Squash, Two Ways

Jessica, How Sweet Eats
  • 90 minutes
  • Serves 4 to 6

INGREDIENTS

2

Butternut squash

1 handful

Sage, fresh leaves

1/4 cup

Maple syrup

1/2 tsp

Salt

3 tbsp

Olive oil

3 tbsp

Pecans

10 tbsp

Butter, unsalted

1 person Recommend This Recipe