Step 1
Using a sharp knife, cut both ends off the squash. Then, cut it in half lengthwise. Be careful, as it may take a bit of effort to cut through. Use a spoon to scrape out the seeds, like you would with a pumpkin, and then peel to remove all the squash's skin.
Step 2
Set your oven to 400°F (200°C). Drizzle a little olive oil on the sheet pan, then place the squash halves cut side down on the pan. Drizzle more olive oil on top and season with salt and pepper. Bake in the preheated oven for about 15 minutes to soften the squash slightly. This will make it easier to cut into a hasselback style.
Step 3
After roasting, remove the squash from the oven and let it cool slightly so it’s easier to handle. Once cooled, make thin slices along the length of each squash half, cutting almost through but not all the way. The goal is for the squash to stay intact while fanning out slightly.
Step 4
Place a stick of butter in a nonstick pan over medium heat. Allow the butter to melt and begin bubbling. As it heats, it will foam, and eventually, the milk solids will start to brown, creating a nutty aroma. Swirl the pan occasionally, watching for the butter to turn golden brown and for brown bits to form at the bottom. This takes about 1–2 minutes. Once browned, remove from heat immediately to prevent burning. For extra flavor, you can add fresh sage, thyme, or rosemary leaves to the brown butter.
Step 5
Drizzle or brush the sweet brown butter and herbs over the sliced squash, ensuring it seeps into the hasselback cuts. Retain a little of the brown butter. Return to the oven and bake for an additional 15–20 minutes at 400°F until the squash is tender and caramelized. Drizzle over the remaining brown butter which will have thickened and turned to more of a syrup.
