We’ve sung the praises of winter squash time and time again, so why are we still giving it the standard cubed-and-roasted treatment? It’s not bad, but it could be so much better. Enter this recipe for Hasselback honey-glazed squash with pistachios and chiles. It’s sweet, spicy and anything but boring.
A note on the “Hasselbacking” technique: You don’t want to slice all the way through the squash halves, so having a guide will be helpful. We like to arrange a chopstick lengthwise on either side of the squash to stop the knife from cutting to the bottom; skewers or even butter knives would work too. And if you’re *so over* butternut, try another squash: Delicata would be delightful (no peeling!), or if you can find the cute but elusive Honeynut, by all means, switch it up.
RELATED: Winter Squash Galette with Caramelized Onions and Gruyère