Split Roasted Hasselback-Style Fall Squash
2 each medium butternut squash, peeled, cut in half and seeds removed
1/3 cup Porcini Mushroom and Sage Infused Olive Oil
1/4 cup honey
1 1/2 teaspoons Porcini Infused Premium Salt or Truffle Infused Salt
1 teaspoon cracked black pepper
5-6 sage leaves
Preheat oven to 425°F.
Place butternut, cut side down, on a baking sheet, and carefully slice multiple slits in the top, leaving 1/4 inch of ‘uncut’ squash at the bottom (to hold the squash together).
In a medium bowl, whisk together oil and honey. Drizzle glaze over the squash and season with salt, pepper, and sage leaves.
Roast squash for 20-30 minutes, or until tender. Remove from the oven and serve.