Hassleback Butternut Squash

Preheat oven to 425

Peel and split a Butternut Squash Length Wise

Scoop out the seeds

Rub each half of the squash with Olive Oil, Salt, and Pepper

Baked until soft, and let cool

Once cooled, make slits in the squash closely to each other but make sure to not cut all the way through  

Once both halves of the squash are cut, bake about a half hour more, or until perfectly crispy

While Squash is in oven, let 3 tablespoons of Earth Balance, 2 tablespoons of Apple Cider Vinegar and 1/3 of a cup of Maple Syrup come to a boil

Every ten minutes, brush the squash with this mixture

Take out when crispy

This took about an hour, but different ovens take different amounts of time!

The end result should look like my picture, crispy and a little burnt.

Not going to lie this was a bit of a “hassle” but it was totally worth it, probably the best squash I have ever made!