Hasselback Squash with Parmigiano & Sage

1 Preheat oven to 200°C (400°F). Cut each squash in half lengthwise, scoop out and discard the seeds and pulp. Trim off the stem and bottom ends. Use a vegetable peeler to remove the skin, exposing the orange flesh. Place halves in a baking dish large enough to hold them in a single layer, cut-sides down. Rub the squash with 1 tbsp (15 mL) of the olive oil; season with most of the salt and pepper. Cover dish with foil; roast 20 min.

2Meanwhile, heat remaining 3 tbsp (45 mL) olive oil in a non-stick frypan over medium heat. Add the sage and garlic; cook until fragrant and garlic is lightly golden, 1 to 2 min. Mix in the breadcrumbs, stirring often, toasting until golden brown, 3 to 4 min. Transfer mixture to a bowl; cool. Mix in the Parmigiano Reggiano cheese. Set aside.

3Remove squash from oven (but keep oven on). Working on one piece of squash at a time, use a large spatula to lift it onto a cutting board, cut-side down. Lay chopsticks lengthwise on either side of the squash - this will prevent cutting all the way through the squash – and cut crosswise slices about ¼ in. (5 mm) apart and down to the level of the chopsticks, all along the top of the squash. Carefully transfer squash back into baking dish, cut-side down. Repeat cutting process for all pieces and placing in dish.

4In a bowl, mix together the cream, melted butter, brown sugar and remaining salt and pepper. Pour mixture over the hasselback squash, allowing it to seep in between and around the cuts. Return dish to oven, roasting uncovered for approx. 15 min., or until squash is just tender. Spoon the breadcrumb mixture down the lengths of squash. Bake another 5 min., or until crumb mixture is deeply golden. Remove from the oven; cool slightly before serving.