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Hasselback Butternut Squash with Birch Syrup, Sage, & Pecans

Hasselback Butternut Squash with Birch Syrup, Sage, & Pecans

Always a holiday favorite, Butternut Squash get a new look when being served “hasselback” style. A Swedish technique using thin slices, the squash is baked with birch syrup, butter, and garlic creating a tasty dish that’s as delicious as it is pretty. The finished squash is then topped with parsley, chopped pecans, and freshly ground pink peppercorns.

 

Birch syrup comes from White Birch Trees and has a delicious earthy flavor. It can be ordered online or substituted with maple syrup.

 

INGREDIENTS
Olive oil for the pan
4 tbsp. unsalted butter
1 clove garlic, finely grated
3 tablespoons birch syrup, or substitute preferably grade B maple syrup
Kosher salt
1 butternut squash
2 tablespoons fresh chopped Parsley
¼ cup chopped toasted pecans
Freshly ground pink peppercorns 

 

INSTRUCTIONS
Heat oven to 425°F . Line a rimmed baking sheet with parchment paper and lightly brush the paper lightly with olive oil.

 

Melt the butter in a small sauté pan over medium heat until it starts to turn golden. Add chopped sage and, allow the sage to “fry” slightly in the hot butter. Remove from the heat and whisk in the grated garlic, birch syrup, and a ¼ teaspoon kosher salt.

 

Meanwhile, peel butternut squash and halved it lengthwise; scoop out and discard the seeds. Place the squash flat side down. Place a wooden chopstick or thin handled wooden spoon, one on each side, of the squash half. Carefully cut slits ¼ inch apart down the rounded side of squash, using the chopsticks or wooden spoon as a guide so you avoid cutting all the way through squash. Place the 8 small bay leaves in some of the slits.

 

Season squash the with ½ teaspoon salt and place in the oven. After 20 minutes, remove and lightly brush with the butter/syrup mixture. Continue cooking, brushing with the butter/syrup mixture every 10 minutes, until the squash is tender about 20-30 minutes longer.

 

When the squash is tender, remove from the oven and carefully move to a serving platter. Arrange tightly together. Pour over the remaining butter mixture and top with fresh chopped parsley, chopped pecans and fresh ground pink peppercorns.

Banana Maple Cookies with Toasted Pecans and Brown Butter Maple Icing

Banana Maple Cookies with Toasted Pecans and Brown Butter Maple Icing

These oat-filled fall cookies taste like banana bread with a touch of maple. Iced with a delicious frosting made from nutty-flavored brown butter and more maple, the cookies are then topped with a whole toasted pecan. Perfect on a chilly afternoon with a warm cup of cider or tea.

INGREDENTS
24-28 whole pecan halves
12 tablespoons butter, softened
cup maple sugar
cup firmly packed light brown sugar
1 large egg
½  teaspoon vanilla extract
1 large banana, very ripe, about ¾ cup
¾  cup oats
1 ¾  cups flour
½  teaspoon salt
1 teaspoon baking powder
Brown butter maple icing (below)

 

INSTRUCTIONS
Preheat the oven to 350°F. 

Place the whole pecans on a parchment lined sheet tray. Place in the oven and toast for 8-9 minutes until browned. Set aside to cool.

 

Using a stand mixer, Beat the butter, maple sugar and brown sugar together until smooth and fluffy. Add in the egg, vanilla extract, and banana and stir it into the sugar mixture. In a separate bowl combine together the oats, flour, salt, and baking powder. Slowly add to the wet ingredients, just mixing until combined. Cover tightly and refrigerate 2 hours or overnight.

 

Using a small 1 ½” scoop, place the dough scoops about 1½” apart on parchment-lined cookie sheets. Press gently to flatten. You should get about 24-28 cookies. Place in the oven and bake until light brown, about 15-18 minutes. Remove and cool completely.

 

Brown Butter Maple Icing
INGREDIENTS
2 tablespoons unsalted butter
1 cup confectioners’ sugar, sifted
¼ cup maple syrup
Pinch of salt

INSTRUCTIONS
Melt the butter in a saucepan over medium heat. Cook the butter until it turns a deep golden brown and smells nutty. Remove from the heat and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup, and salt until smooth. The icing should be thick. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water. Spread on cookies and top with a toasted whole pecan half.