Hot Honey Hasselback Squash
- Prep Time
1 1/2 hours
- 1 Butternut squash, halved lengthwise, peeled and seeds removed
- 1 tbsp extra virgin olive oil
- ½ cup Mike’s Hot Honey
- 2 tbsp malt vinegar
- 14 fresh sage leaves
- ½ cup almonds, toasted and chopped
- Sea salt and cracked black pepper
Preheat oven to 425°F. Line a large baking tray with non-stick baking paper. Place half the squash, cut-side down, on a cutting board. Place a chopstick, lengthways, on each side of the squash. Using a very sharp knife, carefully slice through the squash, stopping at the chopsticks. Continue slicing squash at ½ cm intervals for the entire half. Repeat slicing with other half of squash.
Place squash on the tray, cut-side down, and drizzle olive oil. Cover tightly with aluminum foil and roast for 1 hour. Uncover and roast for another 20 minutes or until golden.
Place Mike’s Hot Honey, vinegar and sage leaves in a small saucepan over high heat. Bring to a boil and cook for 4–5 minutes or until slightly reduced. Spoon half the honey glaze over the squash and place the sage leaves in the incisions. Roast the squash for 5–10 more minutes or until tender and golden.
Sprinkle with almonds, salt and pepper and drizzle with the remaining Mike’s Hot Honey glaze to serve.