- Preheat oven to 425ºF. Slice butternut squash in half. Remove seeds and using a peeler remove skin. Cut butternut squash in half.
- Baste squash halves in olive oil and season with salt and pepper. Place squash face down on a baking sheet and bake for 15 minutes.
- While the squash cooks, make the glaze by combining the maple syrup, apple cider vinegar, butter and red pepper flakes in a small saucepan over medium-high heat, stirring occasionally for about 6-8 minutes. Reduce heat to low and keep glaze warm.
- Remove squash from oven and using a sharp knife, cut into the squash horizontally, going as deep as possible without cutting all the way through. This will create a Hasselback look.
- Pour 3 tablespoons of teriyaki over the squash and baste 1 tablespoon of the glaze over the squash. Place back in the oven for an additional 10 minutes. Then repeat the glazing process. Bake an additional 10 minutes and glaze once more. Then put back in the oven for 10 more minutes.
- Remove the butternut squash from the baking sheet and onto a serving platter. Pour an additional tablespoon of teriyaki sauce on both squash halves and top with fresh thyme. Serve warm.
Recipe created in partnership with Jacqueline Vignona of @spread.the.grub
