TASTE OF THE SOUTH 66
HASSELBACK BUTTERNUT SQUASH
WITH CANE SYRUP GLAZE
MAKES 6 TO 8 SERVINGS
This showstopping side is covered with a sweet and spicy syrup.
1 large butternut squash,
peeled, halved, and seeded
1 tablespoon extra-virgin
olive oil
- 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.) Return to 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.
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
KITCHEN TIP
Place 2 wooden chopsticks on either side
of squash before slicing to prevent the
knife from cutting all the way through.