HONEY GLAZED HASSELBACK BUTTERNUT SQUASH

INGREDIENTS

• 1 medium butternut squash (about 1kg | 2.2lb)
• ¼ cup (80g | 2.8oz) unpasteurized honey
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp finely chopped fresh sage leaves
• 1 tsp finely chopped fresh thyme
• 1 tsp salt (I use Himalayan salt)
• ½ tsp ground black pepper
• 3-4 tbsp chopped pecans

INSTRUCTIONS

1. Preheat your oven to 425°F and place a rack in the top third position.
2. Carefully cut the butternut squash in half lengthwise, then scoop out the seeds and pulp and discard. Next, with the help of a vegetable peeler, remove the tough outer skin as well as the thin whitish layer beneath it, in order to completely expose the bright orange flesh of the gourd.
3. Place both squash halves cut side down on a roasting pan and bake for 20 minutes; remove from oven and let cool until you can safely handle the squash with your bare fingers, about 5 minutes.
4. .............
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