Hasselback Honey-Glazed Squash with Pistachios and Chiles

Ingredients

• 2 medium butternut squash—peeled, halved lengthwise and seeded
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• ⅓ cup honey
• 1 Fresno pepper (or other hot pepper), thinly sliced
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon unsalted butter
• ⅓ cup pistachios, toasted and roughly chopped
• Flaky salt
• Fresh chopped parsley, to garnish (optional)