Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

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

1. Preheat oven to 425°.


2. In a 12-inch cast-iron skillet, place squash cut
   side down. Brush with oil, and sprinkle with salt
   and pepper.


3. 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.

4. 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.