Honey Baked Hasselback Butternut Squash

Really a nice presentation including being "delicious and nutritious". Original idea from a Good Housekeeping recipe. Their version used maple syrup and a few more spices including chilli peppers, which I thought "overwealmed" the dish. My version is much simpler.

Nov 14, 2021 - Two squash = 4 servings.

INGREDIENTS

• Oil, preferably olive, for pan liner.
• 2 small butternut squash.
• 4 tbsp unsalted butter.
• Salt & Pepper.
• 1 tbsp honey.
• 1 garlic clove, chopped (or equivilent from a jar).
• 4 large sage leaves, chopped...about 2 tbsp. Powered OK if you don't have access to fresh.

METHOD

Preheat oven to 425 degrees.

Peel the squash (use your potato peeler) then cut lengthwise and scoop out and discard seeds.

With sharp knife, make vertical cuts in the peeled side of each squash half, 1/8 inch apart, being sure to stop at least 1/4 inch from bottom. Don't cut all the way through.
(A simple method to help would be to place two wooden spoons on either side of the squash and cut down till you hit the wood.)

Line a baking dish with foil and drizzle with a small amount of olive oil. Place the squash, cut side up, on the pan.

In a saucepan over medium heat, melt the butter until its almost brown then add the sage, honey and garlic. Remove from heat and set aside.

Season the squash with a pinch of salt and pepper then, using a brush, apply the butter mixture on top of the squash, and place in the oven. You should have enough butter left over for 2 or 3 intermittent bastings (every 15 minutes or so) while the squash is cooking. Cook for 60 minutes.