Hasselback Honeynut Squash with Sweet Chili Sauce

This is a beautiful and flavorful side dish, perfect for any holiday table or special occasion!

Ingredients:

2-3 Honeynut squashes, halved and seeds removed

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Sweet Chili Sauce:

1/4 cup honey

1 Fresno chili (or any long red chili), thinly sliced

3 tablespoons apple cider vinegar

Garnish:

Fresh herbs (like nasturtium leaves or parsley)

Method:

Preheat the oven: Set your oven to 400°F (200°C).

1. Prepare the squash: Place each Honeynut squash half cut-side down on a cutting board. Using a sharp knife, make thin, even slices across the squash, being careful not to cut all the way through. A trick is to place chopsticks on either side of the squash to prevent the knife from slicing all the way down.

2. Season the squash: Place the prepared squash halves on a baking sheet. Drizzle with olive oil and season generously with salt and pepper, making sure to get the oil into the slices.

3. Roast: Place the squash in the oven and roast for 20-25 minutes, or until the squash is tender and the edges are caramelized.

4. Make the sweet chili sauce: While the squash is roasting, combine the honey, sliced Fresno chili, and apple cider vinegar in a small saucepan over medium heat. Simmer for 5-7 minutes, or until the sauce thickens slightly and the chili infuses into the honey. Remove from heat and set aside.

5. Glaze the squash: Once the squash is cooked through, remove it from the oven and brush the sweet chili sauce generously over the tops, making sure to coat each slice.

6. Serve: Transfer the glazed squash to a serving dish. Drizzle any remaining sauce over the squash and garnish with fresh herbs. Serve warm and enjoy the balance of sweet, spicy, and savory flavors!