Honey Baked Hasselback Squash w Chili Lime Vinaigrette & Savoury Streusel
Sweet, Spicy and Savoury…almost the perfect human!!
So today is Monday and World Kindness Day!
With all daughters and now 1 grandson, kindness means so many things to me personally. Our family like so many others out there struggles with the balance between mindful time and electronics. So much unkindness comes via social media and I worry everyday the effect and reach this has for my children. Its a little sad we need a day to be kind. Shouldn’t practicing kindness just be a given everyday?
The world gets scarier everyday it seems, with so much intolerance and unkindness. I was sure growing up that my children would never have to think or notice the colour of someone’s skin, the religion they practice or their sexual preference. But with recent events and politics (sorry I hate to say the “P” word) the children I raised not to notice are becoming aware of the ugliness of small minded people.
With YouTube and Vlogs my kids have grown up with so much more thrown at them and in so many ways its created a beautiful tolerance for those that are what generations before them thought were different. to the kids, that’s normal or not even note worthy. i love that and feel proud!!
Remember that social media should be used for good, not ugliness. So take today and think about kindness, but practice it everyday!!
Ok….soooo my recipe…..
With American Thanksgiving around the corner I created a fun new way to make the squash the star of the dinner.
It can be as mild or spicy as you choose but the flavours and textures will amaze the family I promise!!
- 2 medium butternut squash, halved lengthwise and seeds removed (could use acorn or honeynut squash)
- 2 tablespoons olive oil
- 3 tablespoons honey
- 8-10 fresh sage leaves
- 6 tablespoons olive oil
- Salt/pepper to taste
- 2 garlic cloves, chopped
- 1 lime, juice & zest
- 1 red chili chopped, omit if you’d like mild
- 2 tablespoons chopped cilantro
- 1\2 cup pumpkin seeds
- 1\2 cup dried cranberries
- ½ cup pomegranate arils
- Set oven to 400 degrees.
- Mix Olive oil, salt, pepper and honey together and brush both side of squash.
- Thinly slice squash crosswise while keeping the halve in tact.
- Transfer to a parchment lined baking sheet cut side down.
- Bake for 50 minutes or until fork tender.
- Meanwhile mix all vinaigrette ingredients together in a small bowl and set aside.
- Mix all streusel ingredients together.
- Remove squash from the oven and drizzle with vinaigrette then sprinkle with streusel.
- Place in the oven for 10 minutes longer and serve immediately.