Honey Glazed Hasselback Butternut Squash
Ingredients
The squash
-
1
medium
butternut squash
The glaze
-
¼
cup
unpasteurized honey
-
2
tbsp
extra-virgin olive oil
-
1
tbsp
Dijon mustard
-
1
tbsp
finely chopped fresh sage leaves
-
1
tsp
finely chopped fresh thyme
-
1
tsp
salt
-
½
tsp
ground black pepper
-
3-4
tbsp
chopped pecans
Instructions
- Preheat the oven to 425°F and place a rack in the top third position.
- Cut the butternut squash in half lengthwise and scoop out the seeds and pulp.
- Peel the squash to expose the bright orange flesh.
- Place the squash halves cut side down on a roasting pan and bake for 20 minutes.
- While the squash is baking, mix the honey, olive oil, Dijon mustard, chopped herbs, salt, and pepper in a bowl.
- Remove the squash from the oven and let it cool for about 5 minutes.
- Use wooden utensils to guide and slice thin slits in the squash without cutting all the way through.
- Return the sliced squash to the baking sheet.
- Brush about ⅓ of the honey mixture over the squash and add ¼ cup of water to the pan.
- Bake for 15 minutes, checking to prevent burning.
- Brush with more honey mixture and add another ¼ cup of water; bake for another 15 minutes.
- Brush with pan juices and combine the chopped pecans with the remaining honey glaze.
- Spoon the pecan mixture over the squash and add another ¼ cup of water; bake for a final 5 minutes.
- Remove from the oven, spoon pan juices over the squash, sprinkle with herbs and salt, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
189
Total fat
9g
Total carbohydrates
30g
Total protein
2g
Sodium
423mg
Cholesterol
0mg
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