Hasselback Butternut Squash | Daphne Oz

Preheat the oven to 425˚F.

Rub the squash allover with 2 tablespoons olive oil and place on a parchment-lined baking sheet, then season with salt and pepper. 

Roast cut-side down for 20 minutes until slightly tender but not cooked all the way through. (This will make it easier to slice.) Set aside to cool. 

Meanwhile, mash together butter, chopped sage, thyme, brown sugar and ½ teaspoon kosher salt. 

Place 1 slightly cooled squash half on a cutting board lengthwise, cut-side down. Start from the stem end and slice into the squash crosswise but not all the way through. Repeat all the way to the end of the squash, making cuts ¼-inch apart or as close together as possible. Using a spatula, carefully transfer back onto the baking sheet. 

Repeat with the remaining half, then brush both halves with ½ of the butter mixture before returning to the oven.

Roast the squash for another 20 minutes, brush with remaining butter mixture, then continue to roast until tender and golden brown, another 20 to 30 minutes. 

Meanwhile, toss the bread with remaining 2 tablespoons olive oil, sage leaves, and a good pinch of salt, then arrange on a baking sheet and arrange the prosciutto around the bread. Bake with the squash until bread is toasted and prosciutto is crisp, 10 to 15 minutes. 

Pulse the bread, sage and prosciutto in a food processor to get a fine crumb, or use a rolling pin or heavy bottomed pot to gently crush and crumble for the topping.

Remove squash from the oven and transfer to a serving platter. Drizzle with any butter drippings from the pan. Top with the breadcrumb mixture and salt to taste.