1. Prepare the Squash

·       Preheat oven to 400°F (200°C).

·       Cut squash in half lengthwise, scoop out the seeds, and peel.

·       Brush lightly with olive oil and season with a pinch of salt.

2. Parbake for Easy Slicing

Here’s the secret to safe, hassle-free Hasselback cuts: roast the squash before slicing.

·       Place halves cut-side down on a parchment-lined baking sheet.

·       Bake 15–20 minutes, until slightly softened. (This makes slicing easier—and saves your fingers!

3. Hasselback the Squash

·       Remove from oven and cool slightly.

·       Place halves cut-side up. Using a sharp knife, make thin slices about ⅛ inch apart, stopping ¼ inch before the bottom so it stays intact.

4. Add Fresh Herbs

·       Tuck sprigs of thyme and/or sage between slices for extra flavor.

5. Mix the Maple Glaze

·       In a small bowl, whisk together ¼ cup olive oil, ½–¾ cup maple syrup, salt, and black pepper.

6. Brush + Roast

·       Brush glaze generously over squash, making sure it seeps between slices.

·       Reserve some glaze for basting.

·       Roast 40–50 minutes, basting every 15 minutes, until squash is tender, golden, and caramelized.

7. Garnish + Serve

·       Sprinkle with pomegranate arils just before serving for a festive pop of flavor and color.