Position a rack in the center of the oven and preheat to 425 F degrees. Line a rimmed baking sheet with parchment paper.
In a small pan melt the butter and honey over low heat. Add the garlic and the crushed red chili flakes, and for 2 minutes. Remove from the heat and add the salt, sage, and vinegar. Set aside.
While the hot honey is infusing, prep the squash. Use a vegetable peeler to peel down to the bright orange. Cut in half lengthwise. Spoon out the seeds. Place the cut side down on the cutting board. Align two wooden spoons or chopsticks on either side of one squash half. Trim off the stem and cut into ¼ inch slices. Stop at the wooden spoon to keep the bottom intact and the top sliced. Repeat with the other half.
Place the squash on the baking sheet. Brush the top of the squash with the butter mixture. Brush the mix in between the cuts. Bake until tender, about 45 minutes.
Sprinkle with the chopped pecans and sage leaves to serve.
If prepping in advance, toasted butternut squash seeds can be used in place of the pecans. See blog post for instructions.
This recipe serves 4 to 6 as a side dish or 3 to 4 as a vegetarian main course.
To make this recipe vegan substitute vegan butter and maple syrup for the honey.
Sweet and Spicy Hasselback Butternut Squash https://www.peelwithzeal.com/hasselback-butternut-squash/