Hassleback Butternut Squash with Dorothy Lynch

1. Preheat oven to 400 degrees.
2. Spray a large baking sheet with non-stick cooking spray.
3. Slice a butternut squash lengthwise, then use a spoon and scoop out the seeds.
4. Using a sharp peeler, peel off the butternut squash skin.
5. Place the squash on a baking sheet (seed side down) to cook.
6. Repeat process until all squash has been prepared, then drizzle the tops of the butternut squash with olive oil, salt, and pepper.
7. Bake for about 15 minutes.
8. Remove from oven and allow to cool.
9. Take the butternut squash and lay one knife on the top of the squash and another on the bottom.
10. Take your cutting knife and slice thinly, stopping where you hit the knives so you don’t slice through the bottom.
11. Brush Dorothy Lynch Dressing & Condiment all over the butternut squash.
12. Cook for another 20 to 30 minutes or until golden brown.
13. Remove from oven and garnish with rosemary and chopped pecans!
14. Serve and enjoy!

Note: For the full recipe, please visit www.ClimbingGrierMountain.com

Note: Recipe and photo by Lauren Grier