Hasselback Butternut Squash with Maple Miso Butter

Step 1

Preheat oven to 425 degrees F and drizzle a rimmed baking sheet with the olive oil (2 tablespoons). Peel the squash, cut in half lengthwise, and scoop the seeds out. Place the squash cut side down on the prepared baking sheet.

Step 2

In a small microwave safe bowl, add the butter, maple syrup, and miso paste (2 tablespoons each). Microwave for 30 seconds - 1 minute, or until melted. Stir together. (Alternatively, do this in a small saucepan on the stovetop.)

Step 3

Brush the tops of the squash with the maple miso butter. Roast at 425 degrees F for 10-15 minutes, until slightly softened.

Step 4

Working one at a time, remove the squash to a cutting board and slice cross-wise, not all the way to the bottom, about ¼-inch apart. You can place wooden spoons or chopsticks along the sides of the squash to aid in making sure not to cut all the way through (see photo).

Step 5

Place squash back on the baking sheet after slicing. Brush again with the miso butter and roast for 15 minutes at 425 degrees F. Brush again with the miso butter, and roast again for 15 minutes, or until squash is very tender. Brush one more time, and broil for 3-5 minutes, or until nice and browned on top.

Step 6

Remove to a serving dish and garnish with herbs and black pepper, if desired. Drizzle with any remaining miso butter (you may need to warm it up a bit if it has thickened too much to pour). Serve. See notes for preparing ahead of time.