Honey-glazed Hasselback butternut squash with Parmesan breadcrumbs from Serious Eats

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Notes about this recipe

  • radishseed on October 22, 2019

    This is a fun idea, but when I tried it, most of the glaze, and almost all the toppings, slid off the squash and puddled at the bottom of the sheet, where it burned into a big blackened mess. I even lowered the heat to 350°F instead of the recipe's 425°F for most of the baking time, but it all burned anyway and I had to pull it out when smoke was puffing out of the oven. The squash was underdone, almost raw in the middle. I was thinking about this for Thanksgiving, but I'm glad I tried it out first. Blech.

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