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Why It Works
- Halving the squash prevents them from rolling around, and pre-roasting before cutting Hasselback-style makes slicing easier.
- Slipping sage leaves between some slices creates a subtle woodsy herb flavor throughout.
- The thin slices allow the glaze to penetrate into the squash.
Butternut squash is the star of many fall and winter recipes, and there are many ways to prepare the gourd. You can incorporate it into desserts, purée it into soup, or toss it into a salad. My favorite way to cook butternut squash, however, is to give it the Hasselback treatment: Thinly slicing the squash and roasting it until it’s crisp and tender. In my recipe below, I glaze the squash with a sweet, tangy sauce of roasted garlic, honey, and cider vinegar, then top it all off with crunchy Parmesan breadcrumbs, tart cranberries, and pistachios. The result is a stunning and delicious vegetarian dish that’s designed to steal the show at any gathering—even at Thanksgiving, where Turkey tends to reign supreme.
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