HASSELBACK SQUASH WITH CRISPY PECANS AND SAGE
A sweet-and-savory dish with an elegant presentation
Prep Time: 20 minutes
Cook Time: 1 hour
- 1 large butternut squash (about 3 to 4 pounds)
- 1 tablespoon extra-virgin olive oil
- ¼ cup unsalted butter, melted
- 2 tablespoons raw honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme leaves
- 10 sage leaves
- Sea salt
- Freshly ground black pepper
- ¼ cup toasted pecans, chopped
- Preheat oven to 425 degrees F. Peel the squash and cut in half lengthwise. Scoop out the seeds with a spoon and discard (or save for roasting). Drizzle with olive oil and place on a baking sheet. Roast until just barely tender, about 15 to 18 minutes, then let cool slightly.
- In a small bowl, whisk together the butter, honey, lemon juice, mustard, and thyme.
Transfer the squash halves to a cutting board. Make thin cuts on one side, going as deep as possible, but without cutting all the way through. Arrange sage leaves randomly in the cuts, tearing leaves in half if they are very large. Brush squash with some of the butter mixture (saving some for basting) and season with 1 teaspoon salt and freshly ground pepper.
Return squash halves to the baking sheet and roast, basting with the remaining butter mixture every 10 minutes, until tender and glazed, about 35 minutes. Transfer to a serving dish, top with pecans, and serve.