Name: Hasselback Butternut Squash With Bay Leaves
Yield: 8 Servings
Ingredients: 1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total); 1 tablespoon olive oil; Kosher salt, freshly ground pepper; 1 Fresno chile, thinly sliced; ¼ cup pure maple syrup, preferably grade B; 3 tablespoons unsalted butter; 2 tablespoons apple cider vinegar; 6–8 dried bay leaves

Bobbi Lin

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

Recipe notes