Hasselback Butternut Squash with Honey, Thyme, and Pecans | Shayna's Kitchen

Ingredients

• 1 medium butternut squash skin removed and halved lengthwise
• 1/4 cup honey can also sub maple
• 2 tbsp extra virgin olive oil
• 1 tbsp dijon mustard
• 1 tbsp finely chopped fresh sage
• 2 cloves garlic minced
• 1 tsp minced thyme
• 1 tsp Celtic salt
• 1/2 tsp pepper
• 3-4 tbsp chopped pecans