Hasselback Butternut Squash with Maple Sage Butter, Red Chile, + Pumpkin Seeds

Step 1

Preheat the oven to 425 Degrees F.

Step 2

Halve the squash lengthwise and scoop out the seeds with a large spoon.

Step 3

Using a peeler, remove the skin and rub with 2 Tbsp of the olive oil, salt, and pepper.

Step 4

Place in a baking dish, cut side down, and roast for 15 minutes.

Step 5

Meanwhile, make the butter by combining butter, maple syrup, sage, vinegar, and one red chile in a small saucepan.

Step 6

Simmer for 5 minutes until it thickens a bit, and remove from heat.

Step 7

When squash is out of the oven, lay the halves on a cutting board, cut side down, and make inch wide cuts all the way down the squash, cutting almost all the way through but not completely. You can lay chopsticks on the outside of each squash half to help stop the knife from cutting to the board.

Step 8

Return squash to the baking dish and brush with the reserved maple butter, making sure to get it in the slices.

Step 9

Roast for 30 minutes.

Step 10

Remove squash, brush with maple butter in the roasting pan, and nestle the chiles under the squash if they are starting to get too dark.

Step 11

Roast for another 15-20 minutes under tender throughout.

Step 12

When cool enough to handle, transfer to a serving plate, brush any remaining maple butter on the squash and top with remaining red chile and pumpkin seeds.

Step 13

Enjoy!