Hasselback Butternut Squash with Bay Leaves
Ingredients
- 1 large butternut squash or 2–3 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
- 6–8 dried bay leaves
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