Honey Dijon Glazed Hasselback Roasted Butternut Squash
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1 butternut squash
1/3 cup honey
3 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp each finely chopped sage & rosemary
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped pecans
1/4 cup pomegranate seeds
2 tbls chopped chives
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1 butternut squash 1/3 cup honey 3 tbsp olive oil 2 tbsp Dijon mustard 1 tbsp each finely chopped sage & rosemary 1 tsp salt 1/2 tsp black pepper 1/4 cup chopped pecans 1/4 cup pomegranate seeds 2 tbls chopped chives

Preheat your oven to 425F.
Cut the squash in half lengthwise, scoop out the pulp and peel the outer skin.
Place the squash halves cut side down on a baking sheet and bake for 20 minutes. Remove from oven.
Meanwhile, mix the honey, olive oil, Dijon, herbs, salt and pepper in a small bowl. Set aside.
Remove one squash half to a cutting board and place the handle of a wooden spoon on either side of the squash. These will act as guards to prevent your knife from going all the way through the squash. Cut thin slits in the squash, always be mindful not to cut all the way through. Repeat with second squash. When done, put back on baking sheet.
Brush 1/3 of the glaze over the squash. Add 1/2 cup of water to the pan and return to oven for 15 minutes.
After 15 minutes, remove the squash from the oven and brush with more of the glaze.
Add another 1/2 cup water to the pan and return to the oven for 15 minutes.
Remove the squash from the oven once more and brush it with the remaining glaze.
Add more water to the roasting pan and return it to the oven for a final 5 minutes, or until the squash is golden and tender.
Remove from oven & sprinkle with a pinch of salt.
Carefully transfer to a platter and garnish with seeds, chives and pecans.