Split Roasted Hasselback-Style Squash

2 each medium butternut squash, peeled, cut in half and seeds removed
1/3 c. Mushroom & Sage Infused Olive Oil
1/4 c. Habanero & Honey Vinegar (or use liquid honey if you like it sweeter)
1 tsp. Saltwest Naturals Smashed Peppercorn Sea Salt (or to taste; can substitute for any sea salt and fresh cracked pepper you have)

Preheat oven to 425°F.

Place butternut, cut side down, on a baking sheet, and carefully slice multiple slits in the top, leaving 1/4 inch of ‘uncut’ squash at the bottom (to hold the squash together).

In a medium bowl, whisk together oil and honey. Drizzle glaze over the squash and season with salt, pepper, and sage leaves.

Roast squash for 20-30 minutes, or until tender. Remove from the oven and serve.

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