Recipes

Rachel Johnson, Contributor

Hasselback Squash

Wow guests with this savory side at this year's holiday gatherings.

TOTAL TIME: 45 Minutes

MAKES: 4-6 servings

INGREDIENTS:

1 large butternut squash (about 2 1/2 pounds)

4 cloves garlic, peeled

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 cup unsalted butter

1 cup honey

1/4 cup apple cider vinegar

Fresh sage leaves (about 6)

PREPARATION AND COOKING:

1. Preheat oven to 425°F. Line a baking sheet with foil.

2. Peel squash, cut in half lengthwise and scoop out seeds. Place each half cut side down on a cutting board. Using wooden spoons as guides, slice crosswise into thin slits all across the squash without cutting all the way through.

3. Transfer squash halves and garlic cloves to baking sheet. Rub with olive oil; season with salt and pepper. Roast until starting to soften (about 20 minutes).

4. To make glaze: In a small saucepan, melt butter; combine with honey and vinegar. Mash in roasted garlic; simmer until slightly thickened. Keep warm.

5. Tuck sage leaves between some of the slits in the squash. Brush generously with the glaze, letting it drip in between the slices. Roast until tender and caramelized (about 20 to 25 minutes).

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