Viral TikTok Hasselback Butternut Squash

Ingredients

• For the squash
• 2 medium butternut squashes (about 2–2½ lbs each), halved lengthwise and seeds scooped out
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• For the maple-sage brown butter glaze
• 4 tablespoons (½ stick / 57g) unsalted butter
• 2 tablespoons pure maple syrup (Grade A dark, for stronger maple flavor)
• 8 fresh sage leaves, plus extra for garnish
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon red pepper flakes (optional, for sweet heat)
• ¼ teaspoon kosher salt
• Optional toppings
• ¼ cup (30g) toasted pecan halves, roughly chopped
• 3 tablespoons fresh pomegranate seeds (or dried cranberries)
• Flaky sea salt for finishing

Instructions

1. 1.Preheat and prep. Position a rack in the center of the oven and preheat to 400°F (200°C). Line a rimmed half-sheet pan with parchment paper. Halve each squash lengthwise from top to bottom. Use a large spoon to scoop the seeds and fibrous strings from the round bulb end of each half — scrape clean. Brush the cut surfaces and the flesh of the round cavity with olive oil. Season with salt and pepper.
2. 2.First roast (softening stage). Place the squash halves cut-side DOWN on the prepared baking sheet. Roast for 20 minutes until the flesh has softened slightly but the squash is still firm — a paring knife inserted should meet some resistance. Remove from the oven and let the halves cool on the pan for 5 to 10 minutes, until they're cool enough to handle safely. Flip them cut-side UP.
3. 3.Make the hasselback cuts. Place one chopstick flat along each long side of a squash half, running parallel to the length of the squash. These are your depth guides. Using a sharp chef's knife, make crosswise cuts straight down through the squash at ¼-inch (6mm) intervals along the entire length, stopping when the blade contacts the chopsticks — the squash must stay connected at the bottom. Space the cuts as evenly as you can; they don't need to be perfect. The squash will begin to fan open slightly. Repeat for all four halves.
4. 4.Make the brown butter glaze. In a small light-colored saucepan over medium heat, melt the butter. Continue cooking, stirring every 30 seconds, as the butter foams, subsides, and then begins to turn golden. Watch closely — once it turns golden, it reaches amber quickly. After 4 to 5 minutes total (from when the butter was solid), the foam will have subsided, the milk solids on the bottom will be amber, and the butter will smell nutty and toasted. Remove from heat immediately. Add the sage leaves directly into the hot butter — they'll sizzle and crisp within 30 seconds. Stir in the maple syrup, thyme, cinnamon, nutmeg, red pepper flakes (if using), and salt. The glaze is ready.
5. 5.Glaze and second roast. Brush the glaze liberally over all four squash halves, pressing the brush into the cuts to work the glaze deep into each slit. Use most of the glaze; reserve a few tablespoons for basting. Return the squash to the oven, cut-side UP, at 400°F.
6. 6.Baste and finish. Roast for 30 to 35 minutes total in this second stage. Every 10 minutes, open the oven and brush the reserved glaze into the cuts — each basting builds another layer of caramelized sweetness. At the 30-minute mark, test for doneness: a fork or paring knife should slide into the thickest part of the squash with no resistance. The cut edges should be deeply amber, slightly crisped, and caramelized. If they're browning faster than the squash is cooking through, lay a sheet of foil loosely over the top for the final 10 minutes.
7. 7.Finish and serve. Remove from the oven. Scatter toasted pecans and pomegranate seeds over the squash while it's still hot. Finish with a pinch of flaky sea salt. Serve directly from the pan, or transfer to a platter. This is best served immediately — the cut edges lose their caramelized texture as the squash cools. For the TikTok feta variation: spread 3–4 oz of whipped baked feta on each serving plate and place a squash half on top, then drizzle with honey.