You know you’ve created a dish worthy of the holiday table when you can taste all the ingredients in one bite, each fork-full perfectly balanced to bring everything together. With all the work you put into a recipe, you want the dish to be the best it can be. Sometimes that’s easier said than done, especially when it comes to the vegetable side dishes. Seasonings sometimes only go skin deep in foods that are thick or have a skin layer and leave the inside bland. Our first recipe of the holiday season uses a method called “Hasselbacking” to get around this issue. By slicing the squash like a fan, it exposes the vegetable’s inside to the glaze that gives this dish its name. I have spent so much time talking about the squash that I almost forgot the best part! The glaze is a marriage of multiple flavors. The tang of the Dijon mustard, the sweetness of the Pure Southern Honey, and the bitterness of the olive oil create the foundation.  Sprinkle in some fresh herbs for color and nuts for texture and you have the new holiday staple your family will be requesting all year. Wondering what spices you need? I can’t give you all the secrets just yet! Keep an eye out for the Pure Southern Honeybook releasing November 10th for the complete recipe!

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