Hasselback Butternut Squash

1 large butternut squash, seeds removed, halved and peeled
4 Tbsp olive oil, divided use
Kosher salt
Ground pepper
¼ cup pure grade B maple syrup
2 Tbsp apple cider vinegar
6–8 sprigs of thyme, divided use
½ cup pomegranate seeds
½ cup toasted pecans, chopped

Heat oven to 425°F. Coat squash with 1 Tbsp oil; season with salt and pepper. Roast on sheet pan until softened, 15–18 minutes. Meanwhile, bring maple syrup, remaining olive oil, vinegar, and 2-3 sprigs of thyme to a simmer in a small saucepan over medium-high, stirring occasionally. Once glaze thickens, about 6–8 minutes, reduce heat to lowest setting.

Cool squash on a cutting board. Place wooden chopsticks lengthwise next to the squash. Slice widthwise into the squash until you reach the chopsticks, continue every 1/4 inch along both halves. Line baking sheet with parchment or foil and replace squash, sliced sides up; tuck remaining thyme between slices and brush with glaze. Bake until tender, 45–60 minutes, adding glaze every 10 minutes. Top with toasted pecans and pomegranate seeds.