1 hour 35 minutes
Here's What You'll Need
butternut squash, sage, garlic, butter, apple cider vinegar, maple syrup, cinnamon, panko, bourbon, parmesan cheese, pecans, scallions, goat cheese
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.
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.
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.
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.
Roast squash, basting with glaze every 10 minutes, until tender and glaze forms a rich brown coating, about 45 minutes.
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.