Hot Honey Hasselback Squash
Lay chopsticks either side of the squash so the knife stops before it cuts through. Roast it covered, then glaze with Mike's Hot Honey simmered with malt vinegar and sage. Toasted almonds at the end for something to break the softness.
Ingredients
- 1 Butternut squash, halved lengthwise, peeled and seeds removed
- 1 tbsp extra virgin olive oil
- 1/2 cup Mike's Hot Honey
- 2 tbsp malt vinegar
- 14 fresh sage leaves
- 1/2 cup almonds, toasted and chopped
- Sea salt and cracked black pepper
Featuring
Directions
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Heat oven to 425°F and line a baking sheet with foil.
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Lay chopsticks or wooden spoons alongside each squash half as a guide. Slice the squash crosswise into thin accordion-style cuts. The chopsticks act as a guide to not cut all the way through.
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Drizzle the squash with olive oil, cover with foil, and roast for 1 hour. Uncover and roast for 20 more minutes.
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Combine Mike's Hot Honey, malt vinegar, and sage in a small saucepan and simmer over low heat for 5 minutes.
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Tuck sage leaves into some of the squash slices, spoon the glaze over the squash, and roast uncovered 5-10 minutes more, until glossy.
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Season with sea salt and cracked black pepper and top with toasted almonds.
