If you’re looking for a showstopping side dish for your holiday table that’s easy enough for a beginner to make, this Hasselback Butternut Squash is sure to impress. Sweet butternut squash gets thinly sliced, accordion-style, and basted with a buttery sauce that combines the floral notes of honey with herbaceous fresh thyme and autumn spices.
Other impressive sides to serve are: Shaved Brussels Sprouts Salad, Sweet Potato Gratin, Green Beans Almondine or Duchess Potatoes.
You can hasselback many harder vegetables like potatoes, zucchini, sweet potatoes, and onions. Plus fruits like apples, pears or even cakes, like a pound cake, for serving.
Why I Love This Recipe
- Love the presentation
- Company worthy
- Butternut squash is one of my faves
- I am a nutty gal
- Easy to make, bake and present
Helpful Items For This Recipe
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Ultra Sharp Vegetable Peelers, 2 Pc
200 Pcs Parchment Paper Baking Sheets, 12×16 Inch Non-Stick Precut
What does this taste like?
This hasselbeck butternut squash is hearty and naturally sweet, and slowly roasting it caramelizes all the natural sugars to make it even better. The flesh of the butternut squash is soft, but all the slices create a ton of crispy edges for great texture and a ton of flavor from the sweetened butter. You also get a great crunch from the pecans on top. With all the warm fall spices, it’s great to get a hit of freshness from the parsley garnish.
Hasselback Butternut Squash Ingredients
Just a few simple ingredients and some spices you probably already have.
Recipe Ingredients
Butternut squash – Try to find smaller ones if you can; they are easier to handle. If not, you may want to increase your honey mixture.
Salted butter, melted – No need for unsalted butter here. Butter gives a rich, delicious flavor. To deepen the flavor, you could brown the butter first.
Honey – This is mixed with the butter and spices to form a glaze. Makes the squash nice and sweet. Maple syrup is a great swap for honey, but you can also use agave nectar or brown sugar.
Fresh thyme leaves – This looks pretty for garnish and tastes wonderful with the squash.
Nutmeg, allspice, salt and pepper – Perfect combination of spices for fall, plus necessary salt and pepper.
Pecans – These add a delightful crunch and some texture to the dish. You can use any nut that you like. I love the idea of using walnuts or slivered almonds, too. You can even get candied nuts in the salad aisle of your supermarket if you like a dish that’s on the sweeter side.
Parsley for garnish – This is used for garnish, and optional but easy replacements are cilantro, green onions, chives, or tarragon. Fresh herbs add a bit of brightness and a fresh component to this dish.
How can I make this a plant-based recipe?
Keep this simple recipe plant-based by swapping the butter for vegan butter sticks or using coconut oil and changing out the honey for maple syrup or agave nectar.
What else can I add for additional flavors?
Uplevel the flavors of this dish that will easily become a fall favorite with any of the following suggestions.
- For a spicy touch, add a pinch of cayenne to the butter mixture.
- Sprinkle with feta cheese after baking for an extra salty bite.
- Add maple syrup along with honey for additional sweetness.
- After baking, sprinkle with dried cranberries for a little acid to balance the sweetness.
- You can use walnuts and pecans together for more variety or get extra fancy with toasted pine nuts.
How To Make Hasselback Butternut Squash
Prep your pan and oven. Preheat your oven to 400°F and line a 9×13 baking sheet with parchment paper before setting aside.
Peel the squash. Using a vegetable peeler, peel the skin off the butternut squash just until you see the bright orange flesh.
Cut and remove the seeds. Cut the butternut squash in half lengthwise before removing and discarding the seeds.
Make the butter mixture. In a small bowl, whisk together the melted butter, honey, thyme, nutmeg, and allspice.
Brush with butter. Brush the cut side of the squash with half of the butter mixture and sprinkle with salt and pepper. Place the squash cut-side down on the baking sheet.
Bake. Bake for 20-25 minutes. The squash will be tender but not all the way cooked.
Cool. Remove from oven and allow to cool slightly.
Thinly slice the squash accordion-style. Once cooled enough to handle, transfer the squash to a cutting board and use a sharp knife to make thin slices in the squash widthwise, about 3/4 of the way to the bottom.
Brush with butter and bake. Return the squash to the same baking sheet and brush with the remaining honey butter mixture, making sure to get between the cuts. Bake uncovered for an additional 15-20 minutes, or until the squash is golden brown and tender enough to be easily pierced with a fork.
Garnish and serve. Garnish with chopped pecans and parsley and serve warm.
Recipe Pro Tips
Storage Instructions:
If you have leftover hasselback butternut squash, you can keep it in the refrigerator for 3-5 days if stored properly. Allow the squash to cool to room temperature (no longer than two hours). Transfer it to an airtight container and pop it in the refrigerator.
How can I reheat this dish?
To reheat your hasselback butternut squash, use the oven (for larger portions) or microwave (for smaller or individual portions).
Oven: Preheat your oven to 350°F. Place your leftover squash on a baking sheet lined with parchment paper and bake for about 15 minutes or until the squash is warmed throughout.
Microwave: Place the squash onto a microwave-safe plate and cover with a damp towel to prevent it from drying out. Heat on high for about 2 minutes (depending on how much you’re trying to reheat). Let stand for 1 minute before eating.
Can I make this ahead of time and freeze it?
Yes! This hassleback butternut squash freezes and thaws really well, so it’s great to use as a make-ahead option for busy days. Roast the squash and let it cool completely before transferring it to an airtight container or resealable bag labeled with the date. It will keep well in the freezer for about 3 months or 6 if you put it in a deep freezer.
Hasselback Butternut Squash Recipe
Ingredients
- 2 small butternut squash
- ¼ cup salted butter melted
- 3 Tablespoons honey
- ½ Tablespoon fresh thyme leaves
- ½ teaspoon nutmeg
- ⅛ teaspoon allspice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup chopped pecans
- Parsley for garnish
Instructions
- Prep your pan and oven. Preheat your oven to 400°F and line a 9×13 baking sheet with parchment paper before setting aside.
- Peel the squash. Using a vegetable peeler, peel the skin off the butternut squash just until you see the bright orange flesh.
- Cut and remove the seeds. Cut the butternut squash in half lengthwise before removing and discarding the seeds.
- Make the butter mixture. In a small bowl, whisk together the melted butter, honey, thyme, nutmeg, and allspice.
- Brush with butter. Brush the cut side of the squash with half of the butter mixture and sprinkle with salt and pepper. Place the squash cut-side down on the baking sheet.
- Bake. Bake for 20-25 minutes. The squash will be tender but not all the way cooked.
- Cool. Remove from oven and allow to cool slightly.
- Thinly slice the squash accordion-style. Once cooled enough to handle, transfer the squash to a cutting board and use a sharp knife to make thin slices in the squash widthwise, about 3/4 of the way to the bottom.
- Brush with butter and bake. Return the squash to the same baking sheet and brush with the remaining honey butter mixture, making sure to get between the cuts. Bake uncovered for an additional 15-20 minutes or until the squash is golden brown and tender enough to be easily pierced with a fork.
- Garnish and serve. Garnish with chopped pecans and parsley and serve warm.
Comments & Reviews
Jill says
What an easy fancy way to prepare , serve and devour butternut squash! We loved it.
Tara Noland says
So glad you enjoyed it. It is easy yet fancy!!
Jill says
We sprinkled crumbled feta and chopped chives on it too
Tara Noland says
Yum!