This savory side dish is elevated by maple bourbon cheddar cheese blended with hints of bourbon, maple, caramel and molasses.
Sponsor: Dairy Farmers of Wisconsin
Heat oven to 425°F. Line a 15 x 10-inch baking pan with aluminum foil.
2
Cut top and bottom off of squash. Cut squash in half lengthwise; remove seeds and discard. Remove skin with a vegetable peeler. Brush squash with olive oil. Season with salt and pepper. Place squash cut side down on prepared pan. Bake for 15 to 20 minutes or until just tender.
3
When cool enough to handle, transfer squash cut side down to a cutting board. Cut squash widthwise into ¼-inch-thick slices, taking care to not cut all the way through. Return squash cut side down to baking pan.
4
Melt butter in a small saucepan over medium-low heat. Stir in maple syrup and cinnamon. Brush squash with butter mixture. Bake for 45 to 50 minutes or until squash is tender, brushing with butter mixture every 20 minutes.
5
Sprinkle with cheddar. Broil 4 inches from the heat for 1 to 2 minutes or until cheese is melted. Sprinkle with pecans and sage.
