“Hasselback,” the technique of making dozens of super-thin uniform cuts along a vegetable, adds a refined presentation—a wow factor. It also adds a delicious taste dimension as any oil or butter (in this case, brown butter) in the recipe gets to seep and settle between each cut.
- Lay the squash on a cutting board and, using a sharp knife, make a vertical cut every ¼ inch, cutting 90 percent of the way to the bottom of the squash. (Place a ruler on either side of the potato as you slice.)
- Season the cut squash carefully, getting olive oil, salt and pepper into each cut. Roast in a 325-degree oven until the squash starts to become tender but not mushy, about 30 minutes. In a small sauté pan, melt the butter over medium heat until it starts to turn a light nutty-brown color. (Be careful not to overbrown the butter.)
- Add the cinnamon and stir to incorporate. Pour the butter evenly over the squash. Garnish with the pepita seeds, cranberries and fresh sage.