Hasselback Gorgonzola Pecan Butternut Squash with Hot Honey Brown Butter
If you need a decadent vegetable side dish for this Fall – HERE IT IS!
I love all the colors, textures and hot honey makes the whole dish come together. Brown butter makes it’s self in the oven, while the gorgonzola melts just right. The pomegranate seeds adds the perfect freshness and color to the dish.
Serve this for your family during the holiday or make it just for yourself. After all your are worth it!
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Hasselback Gorgonzola + Pecan Butternut Squash with Hot Honey Brown Butter
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
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
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