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Hasselback squash with pecans and maple syrup 

Hasselback squash with pecans and maple syrup 


This vegan and gluten free dish makes a great side dish for festive get-togethers

  • Feeds 6 Feeds 6
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    909kj 218kcal
  • Fat
    Med 20%
  • Saturates
    Low 8%
  • Sugar
    Med 13%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 19g

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Big Bag Option


  • 3 small butternut squashes, peeled, halved lengthways, and deseeded
  • 3 tbsp Co-op olive oil
  • 6 garlic cloves, thinly sliced
  • 12 thyme sprigs
  • 3 tbsp maple syrup
  • 60g Co-op pecan nut halves, roughly chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the squash halves, cut-side down, in a large roasting tray and drizzle with 2 tbsp of the olive oil. Roast in the oven for 20-25 mins, or until starting to soften.
  3. Remove from the oven and transfer to a chopping board
  4. Once cool enough to handle, cut slices across the length of the squash, about 5mm thick, being careful not to slice all the way through
  5. Insert the garlic slices into the cuts, pushing them in as far as you can
  6. Put the thyme sprigs in the roasting tray, then place the squash halves on top, sliced-side up
  7. Brush the squash with half the maple syrup and drizzle over the remaining olive oil. Return to the oven and roast for a further 45-60 mins, until completely tender
  8. Around 10 mins before the end of the cooking time, brush with the rest of the maple syrup and scatter over the chopped pecans