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Hasselback Butternut Squash with Bay Leaves
Ingredients
  • 1 large butternut squash or 2 to 3 small honeynut squash (about 3 pounds total)
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 1 Fresno chile, thinly sliced
  • ¼ cup pure maple syrup, preferably grade B
  • 3 tablespoons unsalted butter
  • 2 tablespoons apple cider vinegar
  • 6 to 8 dried bay leaves
Steps
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