Hasselback Butternut Squash

Preheat the oven to 425°F. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Halve squash lengthwise and scoop out seeds with a large spoon. Place on a baking sheet and rub with 1 tbsp vegetable oil and sprinkle with salt and pepper. Arrange the halves, cut side down, on a parchment-lined baking sheet and roast until barely tender, about 15 to 18 minutes.

Place a small saucepan over medium heat and combine the turbinado sugar, apple cider vinegar, and a pinch of salt. Whisk to dissolve, then bring to a simmer and cook until slightly thickened, about 3 to 5 minutes. Remove from heat and set aside to cool.

Roughly chop the pecans. Pick the rosemary leaves, discard the stems, then finely chop half the leaves. Add the chopped pecans, chopped rosemary, and dukkah spice to a medium bowl and toss the rosemary pecan dukkah to combine.

Remove the squash from the oven and transfer to a cutting board. Using a sharp knife, score the squash crosswise, without cutting all the way through. Return squash to baking sheet and tuck remaining rosemary leaves between a few of the slices. Drizzle half the cider glaze over the squash, then roast in oven until tender, about 15 to 18 minutes.

Drizzle the hasselback butternut squash with the remaining cider glaze, then sprinkle with rosemary pecan dukkah. Serve family style. Enjoy!