1 large butternut squash, peeled, halved, and seeded
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter
¼ cup cane syrup
¼ cup roughly chopped pecans
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper
Instructions
Preheat oven to 425°
In a 12-inch cast-iron skillet, place squash cut side down. Brush with oil, and sprinkle with salt and pepper
Bake for 30 minutes. Let cool for 5 minutes. Remove from skillet; carefully slice squash at ¼-inch intervals, cutting three-fourths of the way through. (See KITCHEN TIP.) Place back in skillet; bake 10 minutes more.
In a small saucepan, melt butter over medium heat. Add cane syrup, pecans, ginger, and red pepper; bring to a boil. Remove from heat; let stand until slightly thickened, about 3 minutes. Spoon glaze over squash; bake until fork tender, about 10 minutes more.
Recipe by Southern Cast Iron at https://southerncastiron.com/hasselback-butternut-squash/