Your early autumn side has arrived, my friends!
3 small butternut squash
Olive oil
Salt & pepper
4 tablespoons salted butter
1 tablespoon maple syrup
1/2 cup panko bread crumbs
1/4 cup shelled pistachios, crushed
Preheat the oven to 425F. Halve the squash lengthwise and scoop out the seeds. Using a peeler, remove the skin. Rub with olive oil, season with salt and pepper. Place face-down in a baking dish and roast until the squash begins to soften, about 15 minutes.
Meanwhile, in a small bowl, combine the butter and maple syrup with a fork.
Remove squash from oven. Carefully with a set of tongs and a sharp knife, slice through squash halves crosswise. The tongs will block your knife from cutting all the way through. Spread the maple butter over the squash, allowing it to drip into the slices. Roast the squash for 30 more minutes until the squash is tender.
While roasting, heat a tablespoon of olive oil in a small pan with panko and pistachios over medium heat. Stir often until panko is golden and toasted. Spoon over squash just before serving.