Hasselback Butternut Squash

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

Place a small saucepan over medium heat and combine the maple syrup, apple cider vinegar, butter, and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 4 to 5 minutes.

Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score the rounded sides of the squash crosswise, going as deep as possible without cutting all the way through. Return squash to baking dish, scored sides up, tuck sage leaves between a few of the slices, and drizzle with the maple glaze. Roast in oven until lightly browned on top, about 10 minutes.

Serve the hasselback butternut squash over fresh herbs with sliced oranges for garnish.