The Stunning Butternut Squash Dish I Serve at My Thanksgiving Every Year

Ingredients

• 1 medium head garlic
• 2 tablespoons (30ml) extra-virgin olive oil, divided
• 2 medium butternut squash (about 2 1/2–pounds; 1kg each)
• Kosher salt and freshly ground black pepper
• 1/4 cup (2 ounces; 55g) unsalted butter
• 1 cup (12 ounces; 340g) honey
• 1/4 cup (60ml) apple cider vinegar
• 1 cup (1 3/4 ounces; 50g) panko breadcrumbs
• 1/2 cup (1 3/4 ounces; 50g) freshly grated Parmigiano-Reggiano cheese
• 1/4 cup (1 ounce; 30g) dried cranberries, chopped, plus more for garnish
• 1/4 cup (1 ounce, 30 grams) chopped shelled pistachios, plus more for garnish
• 1 large bunch sage (about 30 leaves)

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