Recipe- Sweet And Spicy Butternut Squash

This butternut squash recipe emphasizes the natural sweetness of the squash while adding just a touch of heat. Jazz it up with a little sage for that quintessential Fall flavor. Using the hasselback cutting technique on butternut squash allows every bit of flavor to get into all the nooks and crannies while ensuring a perfectly cooked squash.

Ingredients

1 butternut squash
3 tablespoons unsalted butter
1 tablespoon raw honey
2 cloves garlic minced
¾ teaspoon crushed red pepper flakes
2 teaspoons fresh sage minced
¾ teaspoon kosher salt
½ teaspoon rice vinegar
¼ cup pecans chopped and toasted

Method

- Position a rack in the center of the oven and preheat to 425 F degrees. Line a rimmed baking sheet with parchment paper.

- In a small pan melt the butter and honey over low heat. Add the garlic and the crushed red chili flakes, and for 2 minutes. Remove from the heat and add the salt, sage, and vinegar. Set aside.

- 3 tablespoons unsalted butter, 1 tablespoon raw honey, 2 cloves garlic, ¾ teaspoon crushed red pepper flakes, 2 teaspoons fresh sage, ¾ teaspoon kosher salt, ½ teaspoon rice vinegar

- While the hot honey is infusing, prep the squash. Use a vegetable peeler to peel down to the bright orange. Cut in half lengthwise. Spoon out the seeds.

- Place the cut side down on the cutting board. Align two wooden spoons or chopsticks on either side of one squash half. Trim off the stem and cut into ¼ inch slices.

- Stop at the wooden spoon to keep the bottom intact and the top sliced. Repeat with the other half.
1 butternut squash

- Place the squash on the baking sheet. Brush the top of the squash with the butter mixture. Brush the mix in between the cuts. Bake until tender, about 45 minutes.

- Sprinkle with the chopped pecans and sage leaves to serve.