Hasselback Butternut Squash

Preheat the oven to 425°F. Using a peeler, remove the squash skin and white flesh below (you should reach the deep orange flesh). Halve the squash lengthwise and scoop out seeds with a large spoon. Place on a baking sheet and rub with 1 tbsp vegetable oil and sprinkle with salt and pepper. Arrange the halves, cut side down, and roast until just barely tender, about 15 to 18 minutes.

Add the turbinado sugar, apple cider vinegar, and a pinch of salt to a small saucepan over medium heat. Whisk to dissolve, then bring to a simmer and cook until slightly thickened, about 3 to 5 minutes. Remove from heat and set aside to cool.

Pick the rosemary leaves, discard the stems, and finely chop just half the leaves. Add just the chopped rosemary, dukkah, and pecans to a medium bowl and toss to combine.

Transfer the squash to a cutting board, cut side down, and let cool slightly. Using a sharp knife, score the squash crosswise, going as deep as possible without cutting all the way through. Return the squash to baking sheet, scored sides up, and tuck remaining whole rosemary leaves between a few of the slices. Drizzle just half the cider glaze over the squash, then return to the oven until tender, about 15 to 18 minutes.

Place the hasselback butternut squash on a serving platter. Brush the remaining cider glaze onto the squash and sprinkle with rosemary pecan dukkah. Serve family-style.