Sunday, October 28, 2018
- 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
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- 3-4 tbsp chopped pecans
INSTRUCTIONS
- Preheat your oven to 425°F and place a rack in the top third position.
- 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.
- 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.
- While the squash is in the oven, combine the honey, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well with a small whisk until completely combined.
- Remove one squash half to a cutting board and place the handle of a wooden spoon (or other wooden utensil) on either side of the squash. These will act as guards and will prevent your blade from going all the way as you slice through the squash. With the help of a sharp knife, carefully cut very thin slits in the squash, starting at the narrow end; always be mindful not to cut all the way through. Return the sliced squash to the baking sheet and repeat with the second half.
- Brush about ⅓ of the honey mixture over the squash halves, trying as best you can to force the mixture down the slits. Add ¼ cup of water to the bottom of the pan and return to oven for 15 minutes.
- When the squash is in the oven, always keep a close eye on things to make sure that the syrup at the bottom of the pan doesn't burn; add a little bit more water, a few tablespoons at a time, if necessary.
- After 15 minutes, remove the squash from the oven and brush with more of the honey mixture as well as with some of the cooking liquid that's now at bottom of the pan (this will add tons of color and flavor!)
- Add another ¼ cup water to bottom of the pan and return to the oven for a further 15 minutes.
- Remove the squash from the oven once more and brush it with some of the pan juices.
- Add the chopped pecans to the remaining honey glaze and stir to combine. Spoon that mixture over the top of the squash, dividing it equally between both halves.
- Add another ¼ cup water to bottom of the roasting pan and return it to the oven for a final 5 minutes, or until the squash is beautifully golden and tender.
- Remove from oven; spoon some of the pan juices over the squash, sprinkle with a little bit of fresh herbs and a pinch of salt.
- Very carefully transfer to a serving plate and serve.