Hasselback Honeypatch Squash

Ingredients

1 Honeypatch squash per person, peeled
2 thin wooden/bamboo chopsticks
¼ cup vegetable or canola oil
1 tablespoon unsalted butter
1 small shallot, minced 1 large clove of garlic, minced
1 tablespoon minced ginger
1½ teaspoons Aleppo pepper, gochugaru or chili flakes
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
3 tablespoons honey
⅔ cup balsamic vinegar, divided

Directions

Make the aigre doux: In a medium saucepan over medium heat, stir the oil and butter together until the butter melts, then add the shallot, garlic and ginger. Sauté until the butter browns and the shallot/garlic/ginger are golden, about 5-7 minutes. Stir in the spices followed by the honey, letting it caramelize for 1-2 minutes. Add ⅓ cup of the balsamic and cook until the sauce reduces to a tight syrup, about 5-6 minutes. Stir in the rest of the balsamic and cook again until reduced by about half (2-3 minutes). Set aside.

Preheat oven to 350℉. Line a baking sheet with parchment.

Peel the squash, cut in half lengthwise and scoop out the seeds. Place one of the halves in front of you on a cutting board, with the long side of the squash running parallel to the counter’s edge. Place wooden chopsticks on either side of the squash, so they’re also running parallel to the counter’s edge, then cut super-thin slices along the length of the squash. Aim for 1/16th of an inch, if possible; as you go, the chopsticks will prevent you from cutting all the way through.

Once scored, brush each half with olive oil and season well with salt. Place the halves on the baking sheet, cover with foil and roast for 20-25 minutes. Increase oven temperature to 425℉. Remove the foil, brush the halves with the aigre doux and return to the oven for another 10-15 minutes, reglazing with more sauce periodically (about 3-5 times total). When finished, each half should be tender when poked with a paring knife, caramelized and slightly crunchy on the top.