Looking for an easy way to impress your dinner guests? I got you. Make this maple glazed Hasselback butternut squash. I mean, can we take a minute to look at this beauty?
This recipe is the perfect accompaniment for that vegetable side dish at Thanksgiving or for when you want your dinner dish to hit all the flavors and colors of fall.
It’s one of those dishes that looks like a masterpiece but it’s actually quite easy to make.
Why You’ll Love this Recipe
This butternut squash recipe is going to be a hit for a few reasons. For starters, it’s made with just a handful of really simple ingredients.
Second, it’s naturally dairy-free, vegan, gluten-free, and nut-free which means it’s great for everyone.
Plus, it’s easily adaptable (suggestions are listed below for substitutions). So really, it’s a win/win all around.
Ingredients Needed for Hasselback Butternut Squash
- Butternut squash (and the scooped seeds)
- Olive oil
- Dijon mustard
- Fresh sage leaves
- Maple syrup
- White wine vinegar
- Cayenne pepper
- Dried cranberries (optional)
- Salt & pepper
What I love most about this recipe is that we use the whole vegetable (sans stem and skin), which is a great way to minimize food waste while also adding texture and protein.
How to Make Hasselback Butternut Squash
- Prep your squash & seeds. Peel your squash, cut in half, and scoop out the seeds (removing the stringy bits). Place your squash halves cut side down on a baking tray. Brush the squash with oil and season it with salt and pepper.
Add the butternut squash seeds to a small baking pan and toss with olive oil, salt, and pepper, and spread into an even layer.
2. Roast the squash & seeds. Roast the squash for 15 minutes and the seeds for 10-12 minutes (checking after 10).
3. Make the glaze. Once you’ve removed the seeds from the oven to let cool, and the squash continues to roast, make the glaze and set aside.
4. Slice. Remove your squash from the oven and allow to cool for a few minutes until you can carefully move it to a cutting board to cut. Make thin slices from end to end, using wooden spoons to ensure you don’t cut all the way through.
5. Roast again. Put the sliced squash back in the oven for another 15 minutes.
6. Brush with glaze & roast for the last time. Brush half of the maple glaze mixture on the squash and in all the crevices before placing it back in the oven for the last time.
7. Top with the rest of the glaze, crispy seeds, and the optional dried cranberries for a garnish. Best when served warm from the oven.
Ingredient Substitutions
- Instead of the butternut squash, you could also sweet potato, but you’d have to leave them whole and increase the quantity.
- Avocado oil or melted dairy-free butter also will work in place of olive oil.
- You can use any kind of fresh herb – thyme, rosemary, sage all work well.
- Red pepper flakes can be used in place of the cayenne pepper.
- Instead of the squash seeds, feel free to use toasted nuts or seeds of your choice.
Helpful Tips
- I find it easier to peel the squash before you cut it in half.
- Lightly salt the squash halves before you roast them. This helps to build their flavor early on.
- Don’t try and Hasselback the butternut squash before cooking it for those initial 15 minutes.
- To ensure that you don’t cut all the way through, use the wooden spoon method when cutting (as shown above).
- When brushing the glaze, try to get some of it in between the cuts to infuse the flavor into the squash (instead of just sitting on top)
- Carefully transfer the Hasselback squash to your serving dish. The thin slices are fragile once cooked.
Maple Glazed Hasselback Butternut Squash
Ingredients
Hasselback Butternut Squash
- 1 large butternut squash
- seeds from squash, stringy bits removed
- extra virgin olive oil
- salt & pepper
Maple Glaze
- ¼ cup extra virgin olive oil
- 2 tbsp maple syrup
- 1 tsp white wine vinegar
- 1 tsp dijon mustard
- 2 tbsp fresh sage, minced
- pinch cayenne pepper
- salt & pepper, to taste
Instructions
- Preheat your oven to 425°F. While the oven heats up, prep your squash and seeds. Peel your squash with a vegetable peeler, cut in half and scoop out the seeds (removing the stringy bits).
- Place your squash halves cut side down on a baking tray. Brush the squash with oil and lightly season it with salt and pepper.
- Add the seeds to a small baking sheet and toss with a little olive oil, salt, and pepper. Spread into an even layer.
- Roast the squash for 15 minutes and the seeds for 10-12 minutes (checking after 10).
- While the seeds and squash cook, make the maple glaze by whisking all the ingredients together in a small bowl until combined and set aside. Start with ¼ tsp of salt, taste and add more as needed.
- Remove your squash from the oven and allow to cool for a few minutes until you can carefully move it to a cutting board. Make thin slices from end to end using the wooden spoon method as your guide.
- Put the sliced squash back in the oven for another 15 minutes. Once the time is up, remove squash from the oven, brush with half of the glaze mixture (getting some in the crevices) and cook for an additional 10-15 minutes.
- Top with the rest of the glaze, crispy seeds, and the optional dried cranberries for a garnish. Best when served warm from the oven.
- Serves 8.
Notes
- Peel the squash before you cut it in half (it’s easier).
- Lightly salt and pepper the squash halves before you roast them
- Don’t try and Hasselback the butternut squash before cooking it for those initial 15 minutes.
- To ensure that you don’t cut all the way through, use the wooden spoon method when cutting (pictured above).
- When brushing the glaze, try to get some of it in between the cuts to infuse the flavor into the squash (instead of just sitting on top)
- Carefully transfer the Hasselback squash to your serving dish. The thin slices are fragile once cooked.
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