Honey Roasted Hasselback Butternut Squash with Gorgonzola and Sage

By VY TRAN

INGREDIENTS

▢1 2-pound butternut squash, peeled, halved lengthwise, and seeds removed ▢5 tablespoons extra virgin olive oil ▢2 tablespoons honey, extra for drizzling ▢Salt and freshly ground pepper ▢24 sage leaves ▢½ cup Gorgonzola chese, crumbled ▢½ cup toasted walnuts

Cut squash and scoop out seeds

Use chopstick to prevent cutting through the squash

Place squash on tray and brush with olive oil and honey

Add sage leaves for herby kick and roast

Get the roasted hasselback butternut squash recipe!