• Meanwhile, bring
Chile, maple syrup,
butter, and vinegar
to a simmer in
a small saucepan
over medium-high,
stirring occasionally
and removing Chile
as soon as desired
heat level is reached
(set aside for serv-
enough to coat
spoon, 6–8 minutes.
Reduce heat to very
low and keep glaze
warm.
• Transfer squash
to a cutting board
and let cool slightly.
Hasselback Butternut Squash makes a delicious
meal.
score rounded sides
of squash halves crosswise, going as deep as possible but without cutting
all the way through. Return squash to baking dish, scored sides up,
pepper.
• Roast squash, basting with glaze every 10 minutes or so and using
pastry brush to lift off any glaze in dish that is browning too much,
topped with reserved chills.
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44 • NOVEMBER/DECEMBER 2018 813.682.9364 FLORIDA WOMEN MAGAZINE