Hasselback Butternut Squash | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Hasselback Butternut Squash
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Organic Butternut Squash; Hormel Black Label Thin Cut Canadian Bacon; SUE BEE® Sea Salt Honey; SUE BEE® Sea Salt Honey; Land O Lakes Butter, with Olive Oil & Sea Salt; McCormick Gourmet™ Organic Sage Leaves; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; Colo-Pac Produce, Inc. Shallots Onions; Sante Candied Pecans

Print recipe

Hasselback Butternut Squash

Serves 420 mins prep60 mins cook

A delicious Hasselback butternut squash recipe topped with bacon and caramelized pecans, perfect for Thanksgiving dinner.

0 servings

What you need

butternut squash

bacon

tbsp honey

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

sage leaves

tsp salt

black pepper

shallot

cup candied pecans

Shop Recipe

Instructions

1: Preheat oven at 425 F.

2: Wash, peel, de-seed butternut squash and slice it hasselback style using chopsticks to prevent 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 burning.

4: Roast squash for about 50-60 minutes depending on the size, brushing with honey butter a couple of times during roasting.

5: In the meantime, chop shallot and bacon and sauté over medium heat until crispy; season with black pepper and set aside on a paper towel.

6: Once squash is soft and caramelized, add bacon and shallot toppings, crushed candied pecans, more honey and enjoy!

View original recipe