Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons salted butter, cut into small pieces
- 1 butternut squash, peeled, cut in half and seeds removed
- 1 large pinch each salt and pepper
- 2 tablespoon fresh pomegranate seeds
- 1/4 cup pecans, roughly chopped
- 1 heaping tablespoons creamy gorgonzola cheese
- 2 tablespoons honey
- 1 pinch cayenne pepper
- 1/2 – 1 teaspoon red pepper flakes
Instructions
- Preheat your oven to 400F.
- To cut the squash, lay it on a cutting board with the cut side down. Lay a butter knife on each side of the squash. This will allow you to make slices in the squash without cutting the whole way through – making it a hasselback squash. Beginning at one end, slice through the squash, until the hit the butter knife. Make the next cut very close to the first cut. Continue until both squash sides are cut up.
- Using an 8×8 baking pan, carefully place the squash in the pan. Drizzle with olive oil and the cut up pieces of butter. Sprinkle with the salt and pepper. Bake for 25-35 minute or until tender. Remove from the oven and let stand for a few minutes.
- In a small bowl, combine the honey, cayenne pepper and red pepper flakes. Sprinkle the pomegranate seeds, pecans + gorgonzola cheese all over the squash. Drizzle the hot honey over the top.
- Serve at once.
- Prep Time: 5
- Cook Time: 35
- Category: vegetarian
- Method: oven