Spiced Herby Hasselback Butternut Squash

Preparation

*This recipe originally ran in the US on HexClad.com.

1. Preheat the oven to 425°F/220°C Slice squash in half lengthwise. Using a metal spoon, scoop out and discard seeds. Place one piece of squash cut side down on a work surface and arrange one chopsticks along each side. (This will allow you to slice the squash without cutting the whole way through). Slice crosswise making each slice about ½ cm/scant ¼-inch apart along the length of the squash, making sure to not cut through completely. Repeat with second squash half.
2. Brush bottom of HexClad Small Hybrid Roasting Pan (don’t use the rack) with oil. Arrange squash hasselback side up in prepared pan. In a medium bowl, whisk oil, harissa, sugar, 1 ½ teaspoons salt, and ½ teaspoon black pepper together and brush over the squash, making sure that some of it goes into the cuts as well. 
3. Bake until the squash is tender and golden in spots, 60 to 70 minutes. Top with cilantro and red chilli and serve.