“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.