(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 425F.
Slice the squashes half-way lengthwise, scoop out the seeds with a large spoon and peel the skin.
Lay them cut-side down on a parchment lined baking sheet and brush them with country crock original spread.
Season with salt and pepper, and roast the squashes in the oven for 10-15 minutes until tender enough to slice through.
While the squash is roasting, prepare the maple butter by adding melted country crock original spread to maple syrup.
Bring out the squashes and let them cool for a couple minutes.
Bring the squashes on to a cutting board and make slices side by side through the squash hasselback style, going as deep as possible without cutting through the bottom, slicing approximately ⅛ inch apart.
Transfer the cut squashes to a parchment lined baking sheet carefully
Brush approximated half of the maple butter on the squashes, re-season if you would like, and roast for another 30 minutes.
Serve on a platter carefully using a spatula, and drizzle with more maple butter.
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