Preheat the oven to 425 °F and prepare a baking tray covered with parchment paper.
Cut the butternut squash halfway through, remove the seeds with a spoon and use a large Y peeler to remove the skin and white flesh below.
Use a basting brush to cover the squash halves with 2 tablespoons of olive oil, and season heavily with salt and freshly ground pepper all the way around. Place on the baking tray, with the cut side facing down and bake for 20 minutes.
Remove from the oven and transfer to a cutting board. Then, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Drizzle brown sugar over the squash halves and return them to the baking tray.
Bake for another 45-50 minutes. In the last 10 minutes, brush the squash halves with the maple cardamom honey, return to the oven with the broiler on to finish baking.
Maple Cardamom Honey
Meanwhile, in a small pot over medium low heat, bloom the crushed cardamom pods and chili flakes in 4 tablespoons of olive oil for about 45 seconds.
Remove from the stove, add maple syrup, 1 teaspoon lemon juice and ½ teaspoon salt; whisk quickly until the mix comes together and return to the stove. Allow the maple cardamom honey to boil for one minute and take off the heat.
Vegan Coconut Yogurt
Mix the coconut yogurt with 1 teaspoon lemon juice and ½ teaspoon salt.
Enjoy the hasselback squash right away, drizzle with the maple cardamom honey and serve with a side of vegan coconut yogurt sauce.