Hasselback Butternut Squash with Bacon and Caramelized Pecans
Serves 630 mins prep40 mins cook
Hasselback Butternut Squash with Bacon and Caramelized Pecans- this is going to be on our Thanksgiving table and you should have it too! It’s also one of my favorite ways to enjoy butternut squash!
0 servings
What you need
Instructions
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!View original recipe