This easy roasted butternut squash dish will take center stage at any holiday meal, or Sunday football buffet table.

Scale

1 large butternut squash

Olive or vegetable oil for brushing

4 tbsp Balsamic Glaze, store-bought or homemade

3 tbsp brown mustard

3 tbsp maple syrup

1 tbsp extra virgin olive oil

1/4 tsp sea salt

1/2 tsp red pepper flakes (optional)

1/3 cup plus 1 tbsp chopped pecans (raw or toasted)

3 tbsp dried cranberries

1/4- 1/2 cup pomegranate seeds

Chopped parsley (optional)

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Preheat the oven to 400F. Line a baking sheet with parchment paper
Cut the butternut squash in half lengthwise and remove the seeds using a spoon. Place it in microwave for 3 minutes ( to soften it and make it easier to peel)
Peel the butternut squash with a vegetable peeler and transfer it to the prepared baking sheet. Bake for 20 minutes, cut side down. Let it cool until safe enough to handle with your hands
Slice the butternut squash in thin 1/8" slices, making sure you don't cut them all the way through at the bottom.Place two chopsticks at on each side of the butternut squash halves, it will help you not to cut it all the way. (check image on our blog post)
Rub or brush it with oil, making sure the slices are coated
Bake for an hour or until tender, brushing more oil 2-3 time throughout while it bakes
In the meantime, combine the balsamic glaze, mustard, maple syrup, 1 tablespoon of olive oil, salt and red pepper flakes (if using) in a medium bowl and whisk well. Add the chopped pecans and dried cranberries and set aside
Before serving, spoon as much of the prepared balsamic glaze as you'd like on the butternut squash (See Note 1)
Garnish with pomegranate seeds and parsley (if using)

Extra prepared balsamic glazed you can store it in the fridge in a glass jar or airtight container for up to a week.