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!
