Hasselback Butternut Squash with Bacon and Caramelized Pecans | Vessy’s Gourmet kitchen
Hasselback Butternut Squash with Bacon and Caramelized Pecans
30 mins prepServes 6
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!
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!
