This showstopping side is glazed in a sweet and spicy syrup.
Hasselback Butternut Squash
Makes 6 to 8 servings
Ingredients
- 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
Instructions
- Preheat oven to 425°
- In a 12-inch cast-iron skillet, place squash cut side down. Brush with oil, and sprinkle with salt and pepper
- 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.
- 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.
KITCHEN TIP:
Place 2 wooden spoon handles on either side of squash before slicing to prevent the knife from cutting all the way through squash.
Find more great holiday sides in our newest issue of Southern Cast Iron.
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