Ingredients

The following ingredients have 4 Servings
  • 2 Butternut Squash
  • 2 tsp Olive Oil
  • Salt & Pepper
  • 1 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 tsp Garlic (Minced)
  • 1/4 cup Honey
  • 1 tbsp Dijon Mustard
  • 1 tbsp Parsley (Finey Chopped)
  • 1 tbsp Sage (Chopped)
  • Salt & Pepper
  • 1/4 cup Pecans (Chopped)

Instruction

  • Pre heat the oven to 425 Degrees F (220 Degrees C)
  • Peel the Butternut Squash and cut in into half length wise.
  • Scoop the seeds and discard them.
  • Keep the butternut Squash on a baking tray with cut side down and brush with olive oil.
  • Sprinkle with salt and pepper.
  • Bake the squash for 20 minutes.
  • Remove the tray from the oven and let it cool slightly.
  • Mix butter, olive oil, garlic, honey, dijon mustard, parsley, sage, salt and pepper in a bowl.
  • Transfer one of the squash half to the chopping board and with the help of a very sharp knife, make very thin slits in the squash.
  • You can keep a wooden spoon along the squash for preventing the knife to go all through the flesh.
  • Return the sliced squash back in the roasting pan and repeat the process with all the pieces.
  • Brush some of the honey glaze all over the squash and add 1/4 cup water in the tray and bake for 15 minutes.
  • Remove the tray from the oven.
  • Brush most of the honey glaze over the squash and add 1/4 cup water in the tray and bake for another 15 minutes.
  • Remove the tray from the oven.
  • Mix chopped pecans with the remaining glaze and brush it over the squash.
  • Bump the oven temperature to high and bake the squash for another 5 minutes.
  • Remove the tray from the oven and let it cool slightly.
  • Garnish with fresh herbs and pomegranate seeds and serve warm.