Honey-Glazed Hasselback Butternut Squash With Parmesan Breadcrumbs Recipe
"Butternut squash is thinly sliced crosswise a la Swedish-style Hasselback potatoes, then roasted with a sweet and garlicky glaze and crunchy breadcrumb topping. It's a perfect fall and winter side dish...."
INGREDIENTS
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1 medium head garlic
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2 tablespoons (30ml) extra-virgin olive oil, divided
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2 medium butternut squash (about 2 1/2–pounds; 1kg each)
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Kosher salt and freshly ground black pepper
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1/4 cup (2 ounces; 55g) unsalted butter
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1 cup (12 ounces; 340g) honey
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1/4 cup (60ml) apple cider vinegar
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1 cup (1 3/4 ounces; 50g) panko breadcrumbs
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1/2 cup (1 3/4 ounces; 50g) freshly grated Parmigiano-Reggiano cheese
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1/4 cup (1 ounce; 30g) dried cranberries, chopped, plus more for garnish
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1/4 cup (1 ounce, 30 grams) chopped shelled pistachios, plus more for garnish
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1 large bunch sage (about 30 leaves)
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