Hasselback Roasted Butternut Squash with Balsamic Glaze by Vicky Cohen and Ruth Fox |@mayihavethatrecipe

 

This hasselback roasted butternut squash with cranberry-pecan balsamic glaze will take center stage at your holiday meal table. Sweet, savory and oh so delicious!

[yumprint-recipe id=’107′]Start with a dash of Spain, a chunk of Lebanon, and splash of Israel, and a hint of America. Blend until smooth, and voila! You may end up with a well-mixed identity crisis, but for the most part, you’ll get us, Vicky and Ruth: two sisters raised in Barcelona by Syrian-Lebanese Jewish parents, now living in New Jersey. We’re recipe developers, cooking instructors, and food enthusiasts, creators of the food blog May I have That Recipe? and authors of the Middle Eastern cookbook Tahini & Turmeric. Our cooking shines with interesting vegetarian and vegan recipes using seasonal ingredients, warm aromatic spices, and a beautiful presentations.