Hassleback Butternut Recipe

Peel the butternut squash lengthwise. Remove the small seeds with a spoon. To slice it without completely separating the pieces, place the butternut squash on a cutting board between two chopsticks, so you won't slice all the way through. Cut them into thin slices of 2 to 3 mm using a knife.

Preheat the oven to 190°C. In a bowl, mix the olive oil with salt, pepper, and maple syrup. Generously brush the rounded sides of the butternut with this mixture using a brush.

To finish, place your half butternut squash in an oven-safe dish. Sprinkle with thyme, sliced almonds, and fleur de sel. Bake for about 45 minutes.