hasselback butternut squash

2 medium butternut squash, peeled, halved, seeds scooped

5 extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

4 tablespoons unsalted butter

4 tablespoons maple syrup

1 cup toasted slivered almonds

2 tablespoons dried cranberries

1/2 cup italian parsley, chopped

Preheat the oven to 425 degrees.

Drizzle 2 tablespoons of evoo on a baking sheet.

Rub the butternut squash halves with the rest of the evoo, salt and pepper.

Place them on the oiled baking sheet, cut side down.

Place in the oven for 20 minutes.

Meanwhile, melt the butter and maple syrup in a small saucepan.

Remove the squash from the oven and carefully make horizontal slices down the squash but not all the way through.

You can use two wooden spool handles as a guide. Just lay them down next to the squash on each side.

Brush the squash with the maple syrup butter.

Roast the squash for an additional 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash.

Back in the oven for another 20 minutes until squash is super tender and golden brown.

Remove the halves from the oven and transfer to a serving plate. Drizzle all the maple butter juices that have accumulated in the pan over the squash and then sprinkle the nuts, cranberries and parsley over right before serving.