Hasselback Butternut Squash
Makes 6 to 8 servings
  • 1 large butternut squash, peeled, halved, and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • ¼ cup cane syrup
  • ¼ cup roughly chopped pecans
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper
  1. Preheat oven to 425°
  2. In a 12-inch cast-iron skillet, place squash cut side down. Brush with oil, and sprinkle with salt and pepper
  3. Bake for 30 minutes. Let cool for 5 minutes. Remove from skillet; carefully slice squash at ¼-inch intervals, cutting three-fourths of the way through. (See KITCHEN TIP.) Place back in skillet; bake 10 minutes more.
  4. In a small saucepan, melt butter over medium heat. Add cane syrup, pecans, ginger, and red pepper; bring to a boil. Remove from heat; let stand until slightly thickened, about 3 minutes. Spoon glaze over squash; bake until fork tender, about 10 minutes more.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/hasselback-butternut-squash/