Maple Cheddar Hasselback Butternut Squash

Servings: 6
1 large butternut squash (about 3 pounds)
1 tablespoon olive oil
Salt and pepper
1/2 cup (1 stick) butter, cubed
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
4 ounces Henning’s Maple Bourbon Cheddar or Henning’s Bourbon Cask Cheddar, shredded (1 cup)
1/2 cup chopped candied pecans
Fresh sage leaves, minced

Cooking Directions:
Heat oven to 425°F. Line a 15 x 10-inch baking pan with aluminum foil.
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 15-20 minutes or until just tender.
When cool enough to handle, transfer squash cut side down to a cutting board. Cut squash widthwise into 1/4-inch-thick slices, taking care to not cut all the way through. Return squash cut side down to baking pan.
Melt butter in a small saucepan over medium-low heat. Stir in maple syrup and cinnamon. Brush squash with butter mixture. Bake for 45-50 minutes or until squash is tender, brushing with butter mixture every 20 minutes.
Sprinkle with cheddar. Broil 4 inches from the heat for 1-2 minutes or until cheese is melted. Sprinkle with pecans and sage.