Hasselback Butternut Squash with Bacon and Caramelized Pecans

1. Preheat oven at 425 F;
2. Wash, peel, de-seed butternut squash and slice it hasselback style using chopsticks to prevent you from cutting all the way through;
3. Mix butter, honey, salt and pepper and brush squash on all sides; add sage leaves and brush them too to prevent them from burning; roast squash for about 50-60 mins depending on the size of your squash as you brush honey butter a couple of times during roasting;
4. In the meantime, chop your shallot and bacon and sauté over medium heat until crispy; season with black pepper and set aside on a paper towel;
5. Once squash is soft and caramelized, add bacon and shallot toppings, crushed candied pecans, more honey and enjoy!