Hasselback Butternut Squash

This recipe for Hasselback Butternut Squash will become a new family favorite any time of year!

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Goodbye, potatoes. Hello, Hasselback butternut squash! Sometimes, you have to take a familiar classic and turn it on its head for a whole new taste. In this case, we’re substituting butternut squash for potatoes. While it is the perfect holiday side dish, you will want to enjoy it any time of year.

Hasselback potatoes originated in Sweden and got their name from a restaurant in Stockholm called Hasselbacken, where they served a dish called hasselbackspotatis. Today, chefs and home cooks enjoy this cooking style with many vegetables and fruits, including carrots, parsnips, beets, eggplant, sweet potatoes, tomatoes, and apples. The seasonings and toppings may change, but the result is the same — incredible goodness!

This roasted butternut squash recipe will delight the senses. It is not only delicious but also visually stunning. The thin slices cut into the vegetable’s flesh infuse each bite with delectable flavor. Just thinking about the maple syrup, cinnamon, nutmeg, and cayenne seeping into the deep crevices of the squash makes my mouth water. The aroma will also make your whole house smell so good.

Is Hasselback Butternut Squash Healthy?

Butternut squash is packed with vitamins A and C, and also contains fiber, manganese, magnesium, and potassium. Incorporating colorful vegetables such as butternut squash into your diet is a great way to nourish your body. Roasting the squash infuses plenty of flavor without excessive added sugar or fat. This recipe (which serves four) uses only 1 ½ tablespoons of olive oil and 3 tablespoons of maple syrup.

How to Peel Butternut Squash

I have always found peeling a butternut squash the most challenging and time-consuming part of preparing this delicious vegetable. Once I slice off the ends, I cut the squash in half, and remove the seeds. It’s then easy to peel each half by laying it flat on a cutting board. Take a wide vegetable peeler, start at the smaller end, and work your way down. If you have an oddly shaped squash, you may have to work from each side towards the middle.

INGREDIENTS

1 medium butternut squash (halved, peeled, seeds removed)
1 1/2 tablespoons olive oil
Sea salt to taste
Black pepper to taste
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chopped pecans
Pinch of cayenne pepper
Fresh thyme for garnish
Crumbled feta cheese or goat cheese for garnish

INSTRUCTIONS

Prepare

Season and roast squash to soften.

Slice

Carefully slice and season with maple syrup mixture.

Roast

Finish roasting and add pecans. Top with crumbled cheese and fresh thyme.

Devour!

FAQs & Tips

How to Make Ahead and Store

You can start the preparation ahead of time by partially precooking the squash. After roasting the butternut squash for 15 minutes and making your slices, roast it without any toppings for another 15 to 25 minutes, depending on the size. You want the squash to be partially cooked but not tender. Let it cool, then refrigerate it in an airtight container for up to 2 days. When ready to serve, drizzle the maple syrup mixture on top and bake at 425°F for 20 to 25 minutes until tender and caramelized.

Cooked Hasselback butternut squash will last 4 days in the fridge or 3 months in the freezer when stored in the appropriate airtight containers or freezer bags. Defrost the frozen squash overnight in the refrigerator before reheating.

Is There A Savory Version I Can Make?

While I love everything sweet, many people, including my kids, prefer the savory route. A brown butter sage version is an excellent alternative for the maple syrup mixture. Melt 4 tablespoons of butter in a small saucepan over medium heat and whisk it continuously for 2 to 3 minutes. Remove the pan from the heat once you see brown bits on the bottom. Stir in 1 1/2 teaspoons of ground sage and a pinch of nutmeg, and brush it over the squash. Sprinkle fresh chopped sage on at the end. You can also add caramelized onions or shallots to the butter.

How Do I Keep From Cutting the Slices All The Way Through?

I discovered this trick a while back, and it is so easy. I can’t believe it took so long for me to try it. Place a wooden spoon on each side of the squash. Once your knife hits the spoon, you stop! The spoons prevent you from slicing all the way down.

Serving Suggestions

If this recipe gets you in the mood for a holiday-inspired meal, serve it with this Air Fryer Turkey Breast or Easy Turkey Meatloaf. Add some Green Beans With Almonds and Cornbread With Creamed Corn. For dessert, try these Paleo Pecan Pie Bars or Pumpkin Spice Magic Cookie Bars for a unique take on a holiday-themed dessert. Who knows, you might start some new holiday traditions.