Hasselback Butternut Squash with Bacon and Caramelized Pecans
Ingredients
- 1 medium Butternut squash
- 3 pieces of thick cut bacon @applegate
- 2 tbs honey + 1 tbs for drizzling
- 2 tbs butter, melted
- 6 sage leaves
- 1/2 tsp salt
- Black pepper to taste
- 1 shallot
- 1/4 cup candied pecans
Preparation
Preheat oven to 425°F.
Wash, peel, de-seed the butternut squash and slice it in hasselback style using chopsticks to prevent cutting all the way through.
Mix butter, honey, salt, and pepper, then brush the squash on all sides; add sage leaves and brush them too to prevent burning; roast the squash for 50-60 minutes depending on size, brushing with honey butter a couple of times during roasting.
Chop the shallot and bacon, then sauté over medium heat until crispy; season with black pepper and set aside on a paper towel.
Once the squash is soft and caramelized, add the bacon and shallot toppings, crushed candied pecans, drizzle with more honey, and serve.
