Accordion Squash

Peel the squash and split lengthwise. Remove the seeds. Flip each half flat-side down. Make a series of deep cuts perpendicular to the length of the squash, cutting almost all the way through, but leaving enough flesh intact to keep it together. Continue making thin slices all along the length of the squash, and repeat for the other half.

Preheat oven to 375F and line a baking sheet. Combine garlic, 2 Tbsp. olive oil, honey, vinegar, cumin, cinnamon, and cayenne in a small sauce container, mixing thoroughly.

Place the squash flat-side down on the prepared baking sheet and brush with remaining oil. Brush squash thoroughly with the sauce, then sprinkle with rosemary.

Roast until squash is soft and golden brown in color.