Crispy Roasted Hasselback Butternut Squash Recipe

Roasted Hasselback butternut squash is one of my favorite Thanksgiving side dishes, but you don’t need to wait for the holidays to enjoy it.

What is butternut squash

Butternut squash is a winter squash related to pumpkins. It has a long, pear-like shape with a bell-shaped base, firm pale-beige skin and bright orange flesh inside surrounding cream-colored seeds. Its sweet, nutty flavor and buttery texture make it ideal for roasting and comforting dishes year-round.

How to cut and clean butternut squash

Cutting a butternut squash can feel intimidating because the skin is tough, but a simple technique makes it safe and easy. Start by washing the squash and placing it on a clean surface. Pierce the skin all over with a fork to allow steam to escape, then microwave the whole squash on high for about 3 minutes to soften the skin slightly.

Use oven mitts to remove the hot squash and let it cool for a minute or two until you can handle it. Peel the skin with a vegetable peeler, slice the squash in half lengthwise, and scoop out the seeds with a spoon.

How to make roasted hasselback butternut squash

Hasselback cuts create thin, even slices that open while roasting and hold a buttery, flavorful glaze. Place each halved squash cut-side down and set chopsticks or wooden spatulas along both sides to stop your knife from cutting through. Using a sharp knife, make thin parallel slices across the squash, leaving the base intact so the slices stay connected.

Brush a baking dish with olive oil and place the prepared squash inside. Season with salt and pepper, drizzle with olive oil and a touch of garlic butter, and add a halved head of garlic (skin on) to the pan for roasting. Roast at 350°F (177°C) for 45–60 minutes, basting occasionally with the oil and garlic butter mixture. Roast until the squash is tender, lightly caramelized on the bottom and golden on top.

When the squash is done, brush it with the pan juices and glaze, then garnish with chopped parsley and torn sage leaves. The exterior will have a slight crisp and caramelization while the interior becomes soft, buttery, and melt-in-your-mouth.

This roasted Hasselback butternut squash works beautifully as a Thanksgiving side or as a simple weeknight vegetable. Serve it alongside roasted meats, or make it vegetarian by adding cherry tomatoes to the baking dish to roast together with the squash for added color and brightness.

Ingredients

• 1 medium butternut squash
• 4 sage leaves
• 5 tbsp olive oil
• 2 tbsp garlic butter
• Salt and pepper to taste
• 1 tbsp chopped parsley

Instructions

1. Preheat the oven to 355°F / 177°C and brush 1 tbsp olive oil on the bottom of a baking dish.
2. Wash the squash, place it on a clean cloth and poke it all over with a fork. Microwave on high for 3 minutes. Carefully remove (use mitts) and let cool 1–2 minutes. Peel, slice in half lengthwise and remove the seeds.
3. Put the squash cut-side down and rest chopsticks or wooden spatulas along both sides. Make thin slices with a sharp knife without cutting all the way through. Place the squash in the oiled baking dish.
4. Season with salt and pepper, drizzle with about 3 tbsp olive oil and 1 tbsp garlic butter. Add one halved garlic bulb, skin on, to the dish.
5. Roast for 45–60 minutes at 350°F / 177°C, basting occasionally with the remaining oil and garlic butter, until tender and golden on top.
6. Remove from the oven, brush with the pan glaze, garnish with chopped parsley and sage, and serve immediately. You can cover with foil and reheat when ready to serve.

Serving ideas

Serve this roasted Hasselback butternut squash as a colorful side for holiday meals or weeknight dinners. Pair it with roasted poultry, pork, or a grain bowl, or enjoy it as a flavorful vegetarian main with a salad or crusty bread. Roasting cherry tomatoes alongside the squash adds sweetness and a burst of color.

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