Hasselback Butternut Squash with Chili Crisp Honey and Labneh

Steps

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Rub the squash halves with the oil and 1/2 tsp salt and place cut-side down on the pan.
2. Roast 15 minutes to soften slightly. Let cool 5 minutes, until you can handle it.
3. Place a squash half between two wooden spoons or chopsticks laid lengthwise (they stop the knife). Slice crosswise every 1/8 inch, cutting down until the knife hits the spoons. Repeat with the other half and return to the pan.
4. Melt the butter in a small saucepan over medium heat. Stir in the honey, chili crisp, rice vinegar and remaining 1/2 tsp salt and simmer 1 minute.
5. Brush half the glaze over the squash, working it between the slices. Roast 35–40 minutes, brushing with more glaze every 15 minutes, until a knife slides easily into the thickest part and the ridges are caramelized and crisp.
6. Stir the lemon zest into the labneh and spread it over a platter. Set the squash on top, spoon over the remaining glaze and pan juices, and scatter with pepitas and scallions.

Kitchen tip

The par-roast makes slicing much easier and safer, and the spoons guarantee you will not cut all the way through. Use only the long, seedless neck for neat slices; roast or soup the bulb another day. Brands of chili crisp vary in heat, and a few include pork or dried shrimp, so check the label to keep this vegetarian. Make ahead by roasting fully up to 4 hours early, then reglaze and warm at 400°F for 10 minutes before serving.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.