Hasselback Butternut Squash

• Preheat the oven to 400˚F. If using a baking sheet to roast the butternut squash, line it with parchment paper. If using a baking dish, this isn't necessary.
• Lay the squash down on a chopping board and slice off its top and bottom using a sharp chef's knife. If the squash skin is too tough, pop it in the microwave for a few minutes on high to soften it.

  Stand the squash up on end, and slice it in half lengthwise. Scoop out the seeds and pulp using a spoon, and discard.

  Turn the squash halves over so the cut sides face down on the chopping board. Use a Y-shaped potato peeler to peel the skin.

  See the Tips for Success section in the blog post for this step.
• Place on the prepared baking sheet or baking dish with the cut sides facing down, and coat with 1 tablespoon of the olive oil. Roast for 15-20 minutes, or until the squash just barely softens. The exact amount of time will depend on the size of your squash.
• While the butternut roasts, stir together all of the ingredients for the pomegranate glaze in a small bowl. If your pomegranate molasses is too thick, you may need to warm it in the microwave oven or in a small saucepan on the stovetop.
• Remove the squash from the oven when it just begins to soften, and transfer to a cutting board to cool for a few minutes. This will make it easier to handle.

  Position knives, chopsticks or wooden spoons on either side of one of the squash halves. Use a sharp chef's knife to cut thin slits roughly ¼" wide, stopping at the knives.

  Repeat with the other squash half.

  Photos and tips for this step are in the Instructions and Tips for Success sections of the blog post.
• Transfer the squash back to the baking sheet (or baking dish), baste again with the remaining tablespoon of oil and lightly dust with salt and powdered sage.

  Return to the oven and roast for 1 hour, or until tender. While it's roasting, baste liberally with the pomegranate glaze every 20 minutes, making sure to reserve some for serving.
• While the squash roasts, melt the butter in a small saucepan or skillet over medium heat, and cook until it lightly browns. Don't use a dark colored pot for this, as it will be difficult to see when you have brown butter. If the butter burns, you'll need to start this step over, as it will be too bitter to use.

  When the butter begins to brown, add the whole sage leaves and sauté for a couple of minutes until they crisp up. Remove, and allow to cool. Crumble in your hands.

  When the squash is done, remove from the oven and sprinkle the sage crumbles over the top. Drizzle some of the melted butter infused with sage, to your preferences, over the hasselback top surface so that some of it runs into the slices.
• Serve with any leftover pomegranate glaze on the side, and pomegranate arils sprinkled over the top and around the butternut.