How to Make It
1. Preheat oven to 425℉ .
2. Slice the squash in half lengthwise without removing the stem. Scoop out the seeds and pulp; discard. Rub with olive oil.
3. Place the squash cut side up in a shallow baking tray and roast for 15 minutes.
4. In the meantime, make the browned butter sauce. Melt the butter in a small pot over medium heat. When it begins to bubble, throw in the garlic and rosemary. Cook for 5 minutes more, or until it turns slightly brown and smells nutty.
5. Remove the squash from the oven and let cool on a cutting board until it’s safe enough to manage. Carefully cut slits across the surface, leaving the bottom intact. Space the slices ⅛-inch to ¼-inch apart. (If this seems difficult, here's a trick to try: Line each side of the squash with chopsticks or metal skewers to stop the knife from going all the way through.)
6. Bake for 30 minutes, stopping halfway through to baste the squash with any drippings in the pan. Lightly push the slices apart, if they seem to be sticking together. For maximum flavor, make sure the butter slides down the cracks between the slices.
7. Spread four tablespoons of cranberry chutney on each plate and carefully place half the squash on top. Sprinkle with fresh herbs and serve immediately while the edges are at its crispiest.