from Julie Van Rosendaal
The necks of butternut squash can be cooked much like hasselback potatoes, with dense flesh that’s easy to slice thin. Like other roasted veggies, your hasselback squash could be spiked with curry powder, chile powder or sprigs of fresh thyme.
2 medium-small butternut squash
canola or olive oil, for cooking
1/4 c. butter, melted
salt and freshly ground black pepper
Preheat the oven to 425°F. Cut the necks off the squash and set the bulbs aside for another use. Peel the necks and cut in half lengthwise, lay
cut-side down on a parchment-lined sheet, drizzle with oil and bake for 15 minutes, or until just tender. (Alternatively, place in a microwave-safe dish and cook, covered, for 5 minutes.) Remove from the pan and set them cut-side down on a cutting board, lay a chopstick on either side of each piece and slice crosswise very thin, using the chopsticks to keep your knife from slicing all the way through.
Return to the baking sheet, drizzle with melted butter and sprinkle with salt and pepper. Return to the oven for another 20 minutes, or until tender and golden. Serves 4.