Roasted Hasselback Butternut Squash
 
Makes 6 to 8 servings
Ingredients
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 3 butternut squash (2 pounds each)
  • 4 slices thick-cut bacon, chopped
  • 1 medium shallot, chopped
  • ½ cup chopped dried sweetened cranberries
  • ½ cup roasted salted pepitas
  • Garnish: flaked sea salt, chopped fresh rosemary
Instructions
  1. In a small saucepan, combine oil, sage, rosemary, garlic, kosher salt, and paprika. Heat over medium-high heat, stirring occasionally, until oil is bubbly and garlic is browned, 2 to 3 minutes. Remove from heat, and let stand for 10 minutes.
  2. Preheat oven to 400°.
  3. Peel squash. Cut squash in half lengthwise, and remove seeds. Place cut side down, and make crosswise cuts ¼ inch apart without cutting through squash. Place on a rimmed baking sheet, and brush evenly with oil mixture. Cover with foil.
  4. Bake for 20 minutes. Uncover and bake until squash is tender, about 25 minutes more.
  5. In a skillet, cook bacon over medium heat, stirring frequently, until almost crisp. Add shallot, and cook, stirring occasionally, until bacon is crisp, 2 to 3 minutes. Drain.
  6. In a small bowl, combine bacon mixture, cranberries, and pepitas. Spoon over squash just before serving. Garnish with sea salt and rosemary, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/roasted-hasselback-butternut-squash/