These hasselback squash are delicious stuffed with sage, sumac, Mother Raw California Fig dressing and topped with toasted pumpkin seeds. Feel free to swap the honeynut squash with butternut squash if your heart desires.
2 honeynut squash, halved lengthwise, seeds removed, peeled
2 tbsp extra virgin olive oil, divided
Sea salt and pepper, to taste
3 tbsp Mother Raw California Fig Dressing
¼ tsp sumac, ground
½ bunch sage leaves
¼ cup raw pumpkin seeds
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Rub half the olive oil over the squash on all sides and season with salt and pepper. Place in the oven, cut-side down and bake for 10 to 12 minutes, until somewhat softened and you are able to slice with a sharp knife. Let cool for about 5 minutes before slicing.
Place the squash on a cutting board and place chopsticks along both sides of it, this will help ensure you don’t cut all the way through the squash. Using a sharp knife, slice as thinly as you can to create slits. Using a brush, add Mother Raw California Fig dressing on the cut side up portion. Stuff a few sage leaves in between and sprinkle sumac all over the top. Place back in the oven to bake until tender, about 18 to 20 minutes.
In a small skillet over medium heat, add the remaining olive oil and add the sage and pumpkin seeds. Fry the sage until fragrant and crispy, about 3 to 5 minutes and toast the seeds until crispy and starting to pop, about 5 minutes.
Remove the squash from the oven and divide onto plates, top with fried sage and pumpkin seeds. Serve immediately and enjoy!