Roasted Hasselback Butternut Squash

2 T. olive oil

½ C. butter

8-10 sage leaves

4 cloves garlic, minced

½ tsp. ground sage

¼ C. parmesan cheese, shredded or shaved

1 tsp. red pepper flakes

Kosher salt and black pepper

 

Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.

Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 tsp. salt and 1 tsp. black pepper. Brush or rub oil and seasonings to both sides of squash. Roast for 10-15 minutes or until squash has softened enough to cut. Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash. Melt ½ C. butter in a pan on medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves. Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections. Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.