Hasselback Butternut Squash with Browned Butter


Olive oil, for the pan
4 tbsp. unsalted butter, at room temperature
4 large sage leaves, chopped, plus small sage leaves for stuffing
1 clove garlic, pressed or finely grated
1 large (2 3⁄4 to 3 pounds) butternut squash
Kosher salt and pepper


1. Heat oven to 425°F and place the oven rack in the top third. Brush a rimmed baking sheet with oil.
2. Melt 2 tablespoons butter in a small skillet over medium heat and cook gently, swirling the pan until it starts to turn golden brown. Add chopped sage and, as soon as butter is evenly browned, transfer to a medium bowl and let cool slightly. Once cooled, mash remaining 2 tablespoons butter into browned butter to make a paste, then add garlic and a pinch each salt and pepper.
3. Meanwhile, peel butternut squash halved lengthwise, then scoop out and discard seeds. Place a wooden spoon on each side of squash half and cut slits 1⁄4-inches apart down rounded side of squash, using spoon handles as a guide so as to avoid cutting all the way through squash. Place a few small sage leaves in the slits.
4. Season squash with 1⁄2 teaspoon each salt and pepper mixture and brush with butter. Roast, brushing with butter mixture every 10 minutes, until tender, 65 to 75 minutes. Cut into pieces before serving.