Hasselback Butternut Squash with Cauliflower Purée

_INGREDIENTS:

• 1 butternut squash 
•  2-3 cloves garlic
• Salt & Pepper
• 40g butter
•  ½ Tbsp maple syrup
•  ½ tsp balsamic vinegar
• 2 tsp pine nuts
• Oil for cooking

_{CAULIFLOWER PUREE:}

• 500g cauliflower
• 1 Tbsp olive oil 
• 1 brown onion
• 2 cloves garlic 
• 250ml milk 
•  ¼ tsp dried sage 
•  ¼ tsp dried thyme 
•  Salt &  Pepper
•  15g cold butter, cubed

_{INSTRUCTIONS:}

1. Preheat the oven to 220°C
2. Combine the butter, maple syrup and balsamic in a pot and melt over low heat. Set aside.
3. Wash and dry the butternut squash (the skin is edible so we love to leave it on to reduce food waste!)
4. Slice the butternut squash in half lengthwise down the middle. Spoon out the seeds.
5. Place one half of the butternut squash cut side down onto a chopping board. Place two chopsticks or wooden spoons on either side of the squash - these are to act as a guide to prevent you from cutting all the way through the squash. 
6. Using a shape knife, make cuts across the squash about ½ cm apart, only slicing until you hit the chopsticks so that the slices remain connected to the base. Repeat on the other half of the squash.
7. Slice 3 garlic cloves into thin slices and place a slice of garlic between each of the slits in the squash (you may need to use a knife to gently open the slits)
8. Brush each squash half with olive oil and season with salt and pepper. Place onto a lined baking tray and cook for 15 minutes.
9. After 15 minutes, reduce the heat of the oven to 180°C. Remove the squash from the oven and brush 2/3 of the maple butter glaze all over the squash ensuring to get inside the slits. 
10. Place the squash back into the oven to bake for 20 more minutes, or until soft. Cooking time may vary depending on the size of the squash.

While the squash is cooking, make the cauliflower purée:

1. Chop the cauliflower, including any thin leaves, into smaller pieces. Dice the onion and mince the garlic. 
2. Heat a large frying pan with 1 Tbsp olive oil, then add the onions and garlic and sauté for 4-5 minutes until soft and translucent. 
3. Add the chopped cauliflower, dried sage and thyme into the pan and pour in the milk. Turn down the heat and cook on low uncovered for 15-20 minutes until most of the milk has evaporated and the cauliflower is tender. 
4. Cut the butter into small cubes.
5. Transfer the cauliflower into a blender and blitz until smooth. Add the cold butter cubes one by one while blitzing. Season the puree with salt and pepper. 
6. If the puree needs reheating, transfer the puree back into a pan and heat on low, stirring continuously with a spatula for 4-5 minutes.

To serve: Spread the cauliflower purée onto a large serving plate. Place the roasted butternut squash on top. Drizzle over the remaining maple butter glaze and the juices from the baking tray. Sprinkle on the pine nuts and season with salt and pepper to taste.