The recipe is contributed by Braeden Jones, a CLCL Instructional Services Coordinator.

"Thinking of going plant-based this Thanksgiving? This recipe is a great alternative to turkey!" ~ Braeden Jones

Ingredients: 

• 1 Butternut Squash
• 1/4 cup Turbinado Sugar
• 2 tbsp. Apple Cider Vinegar
• 1/4 oz. fresh Rosemary
• 2 tbsp. Dukkah Spice
• 1/2 cup Pecans
• 1 tbsp. Vegetable Oil
• Salt and Pepper

Instruction: 

1. Prepare the 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.
2. Make the Glaze
   • 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.
3. Make the Rosemary Pecan Dukkah
   • 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.
4. Slice the Squash 
   • 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.
5. Serve
   • Drizzle the hasselback butternut squash with the remaining cider glaze, then sprinkle with rosemary pecan dukkah. Serve family style. Enjoy!

This recipe is from Purple Carrot