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YIELD
4 servings
TYPE
TIME
1 hour 35 minutes
LEVEL
Intermediate
Here's What You'll Need
1
butternut squash, sage, garlic, butter, apple cider vinegar, maple syrup, cinnamon, panko, bourbon, parmesan cheese, pecans, scallions, goat cheese
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2
Halve squash lengthwise and scoop out seeds with a spoon. Using a peeler, remove skin and white flesh below. Drizzle with olive oil, season with salt and a pinch of black pepper.
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3
Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼”), 15-18 minutes.
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4
Combine butter, apple cider vinegar, and maple syrup in a pan. When butter has melted, add sage, garlic, and cinnamon. Cook 5 minutes, add bourbon. Cook for 1 minute more, then turn heat down to lowest setting.
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5
Let cool slightly. Score rounded sides of squash halves crosswise. Return squash to baking dish, scored sides up, and tuck sage leaves and thinly sliced garlic between a few of the slices.
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6
Roast squash, basting with glaze every 10 minutes, until tender and glaze forms a rich brown coating, about 45 minutes.
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7
Combine panko, parmesan, salt, pepper, and olive oil. Sprinkle panko mixture on both squash halves. Return to oven and cook for 5-7 minutes. Top with pecans, scallions, and goat cheese. Serve.
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