A Swedish technique meets fall's favorite squash for a dish that's both stunning and stumble-proof.
Fun Fact: The Hasselback technique was invented at a Stockholm restaurant called Hasselbacken in the 1950s. It's basically the squash equivalent of a fancy accordion.
Peel squash and cut in half lengthwise. Scoop out seeds while contemplating life's mysteries.
Make thin slices across squash, but not all the way through. Think playing card width apart.
Mix butter, mustard, and honey. Try not to eat it all with a spoon.
Brush mixture all over squash, getting between the slices like you're applying sunscreen to a squirmy toddler.
Bake at 425°F for about an hour, basting occasionally with the butter mixture because we're not savages.