Hot Honey Hasselback Squash
SERVES 8 TO 10. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 1 HOUR, 10 MINUTES.
This side dish is a showstopper, but the technique is actually surprisingly simple – wooden spoons placed on either side of the squash help ensure you don’t slice through the entire squash. Make sure to select small- to medium-sized butternut squash so your halves can all fit on a baking sheet.
2 butternut squash (small to medium), peeled, halved and seeded 1 tbsp extra-virgin olive oil 1 tsp sea salt, divided ½ cup raw honey 2 tbsp organic unsalted butter 1 tbsp apple cider vinegar ½ tsp each red pepper flakes and smoked paprika ½ cup soft goat cheese ¼ cup pepitas 3 tbsp dried cranberries
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
2. Place a squash half on a cutting board and place a wooden spoon on either side of it. Slice 1/8 inch apart all along the squash (the spoon handles will prevent you from cutting all the way through). Place cut squash on prepared sheet, cut side down, and repeat with the remaining halves, arranging them all on sheet. Brush with oil and season with one-half of salt. Roast for 40 minutes, until starting to brown and soft when pierced with a knife.
3. Meanwhile, prepare glaze: In a small saucepan, combine honey, butter, vinegar, pepper flakes, smoked paprika and remaining one-half of salt. Bring to a simmer on medium, then reduce heat to low and simmer for 5 minutes.
4. Drizzle squash with glaze and top with goat cheese, pepitas and cranberries. Return to oven for 10 minutes, until cheese starts to brown and honey bubbles.
PER SERVING (⅛ of recipe): Calories: 274, Total Fat: 9 g, Sat. Fat: 4 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 49 g, Fiber: 5 g, Sugars: 25 g, Protein: 6 g, Sodium: 301 mg, Cholesterol: 13 mg
MAKE AHEAD: Make through Step 3 up to 2 days in advance. Refrigerate glaze and squash separately. On the day of, assemble and bake as directed in Step 4.