Published January 31, 2025. This post may contain affiliate links. Please read my disclosure policy.
Hasselback Butternut Squash is a new and improved way of enjoying this popular winter squash. Its caramelized slices, rich maple butter glaze, and toasted pecan topping make it the ultimate sweet and savory side to add to any dinner table.
My family and I love winter squash, whether roasted in the oven or blended into a butternut bisque. But one new way we’re enjoying one of our favorite varieties, butternut squash, is hasselback-style. It’s a fun and easy way to give this beloved squash some extra TLC. And not so surprisingly, it turned out to be one of the most popular side dishes on our table. If you like this veggie preparation method, check out my hasselback potatoes recipe.
Hasselback Butternut Squash Recipe
Hasselback is a technique that originated at the Hasselbacken restaurant in Stockholm in the 1950s. Often used for baked potatoes, it involves slicing about 90% through the potato to create a fanned or accordion shape that cooks evenly in the oven. The room between the thin potato slices is perfect for lathering with melted butter, seasonings, and toppings.
This Hasselback butternut squash recipe takes the same visually stunning technique and applies it to the popular winter squash. The inside and outside of the squash become tender and slightly caramelized as it roasts, making it the perfect canvas for a rich maple butter glaze. The fanned slices absorb melted butter, maple syrup, savory herbs, and warm spices to ensure every bite is infused with comforting fall flavors.
The glaze is excellent, but adding some toasted pecans, crumbled feta, or even pomegranate seeds on top takes it to the next level. This dish is fantastic for holiday gatherings or a cozy weeknight dinner, showcasing how luxurious the humble butternut squash can be.
Ingredients and Substitutions
- Butternut Squash – This naturally sweet and nutty squash is in season from late summer through fall in North America. Its long shape makes it easy to Hasselback after a quick roast in the oven. If you love this method, you could even experiment with acorn squash or large sweet potatoes.
- Oil – I prefer olive oil, but any neutral-flavored oil, like avocado oil, vegetable oil, or even clarified butter (ghee), works well, too.
- Maple Syrup – It gives the glaze its signature sweetness and caramelized finish. Choose pure maple syrup for the best flavor.
- Butter – Unsalted butter, preferably. For a dairy-free option, use vegan butter or coconut oil instead.
- Herbs and Seasonings – You need fresh sage, fresh thyme, ground nutmeg, coarse sea salt, and freshly cracked black pepper.
- Pecans – An optional topping but highly recommended. You could also use walnuts, pistachios, sliced almonds, pumpkin seeds, or roasted butternut squash seeds.
How to Make Hasselback Butternut Squash
Peel the squash and cut it in half lengthwise with a sharp knife. Scoop out and discard the seeds (or save them for roasting).
Place the squash halves cut side down on a parchment-lined baking sheet. Drizzle each half with oil and season them generously with salt and pepper.
Bake the squash for 20 minutes. Set it aside to cool for 5 minutes.
While you wait for the squash, combine the butter, maple syrup, sage, thyme, nutmeg, salt, and pepper in a small saucepan.
Heat the maple glaze over low heat until the butter is melted. Set it aside.
Transfer one squash half to a cutting board. Position a wooden skewer or chopstick on either side of the squash.
Make thin, even cuts about 1/8-inch apart to create the signature hasselback effect. Repeat with the other squash half.
Return the squash halves to the baking sheet, cut side up, and brush them with the maple butter glaze.
Continue baking the hasselback squash in the oven for 45 minutes, basting with the glaze every 15 minutes.
This is optional, but while cooking, toast some pecans in a small sauté pan over low to medium heat for 7 to 8 minutes, then roughly chop.
Transfer the hasselback butternut squash with maple brown butter to a serving dish. Sprinkle the toasted pecans over the top and serve as a flavorful side dish with Roast Turkey, Glazed Ham, Broiled Salmon, or Juicy Pork Tenderloin.
Make-Ahead and Storage
Make-Ahead: This is meant to be served within 30 minutes of roasting. Prepare and roast the squash to the Hasselback step and make the maple butter glaze to get a headstart. Store both in separate airtight containers in the refrigerator for up to 2 days.
How to Store: Let the hasselback butternut squash cool completely, transfer it to an airtight container, and refrigerate it for up to 4 days. It will also freeze well for up to 2 months. Wrap the squash tightly in plastic wrap or foil and place it in a freezer-safe bag to prevent freezer burn. Thaw the leftovers overnight in the refrigerator before reheating.
How to Reheat: Place the squash on a baking sheet, cover it with foil, and reheat it in a 350°F oven for 15 to 20 minutes—or microwave as much squash as you plan on eating in the microwave.
Chef Notes + Tips
- I used the convection setting in my oven to roast the squash. If you don’t have a convection oven, increase the oven temperature to 425°F and closely monitor the squash. Also, rotate the baking sheet halfway through for even browning.
- You can save and roast the leftover squash seeds if you want. Check out my Roasted Pumpkin Seed Recipe for some great tips.
- Placing a skewer or chopstick on either side of the squash while slicing prevents you from cutting right through the squash.
- Allowing the squash to cool for 5 minutes before slicing helps it firm and hold its shape.
- Aim for slices about 1/8-inch thick to help the squash fan out and bake evenly.
- Basting the squash with the glaze every 15 minutes will help it absorb the flavors, caramelizing both the inside and outside, and keep it moist.
- Toast the pecans in a dry skillet over low-medium heat until fragrant and golden. It’s the key to pumping their natural flavors and making this dish extra delicious.
- Feel free to switch up the glaze and toppings here. Swap the maple glaze for my Honey-Soy Glaze or Balsamic Reduction, and top the squash with pomegranate seeds, crumbled feta, fresh herbs, and/or goat cheese.
More Vegetable Side Dishes
- Creamy Mashed Potatoes Recipe
- Homemade Green Bean Casserole Recipe
- Sweet Potatoes Au Gratin Recipe
- Roasted Brussels Sprouts Recipe
- Easy Glazed Carrots Recipe
Hasselback Butternut Squash
Ingredients
- 2 butternut squash
- 4 tablespoons olive oil
- 1/3 cup maple syrup
- 1 stick unsalted butter
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- ¼ teaspoon ground nutmeg
- ¼ cup pecans
- coarse salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to convection 400°.
- Peel the butternut squash and then carefully cut them in half longways.
- Scoop out the seeds and discard them.
- Place the squash cut side down on a sheet tray lined with parchment paper and evenly drizzle the oil over the top. Season with salt and pepper.
- Bake the squash on a middle rack for 20 minutes. Then, remove them and let them cool for 5 minutes.
- While it’s cooling, add the butter, maple syrup, sage, thyme, nutmeg, salt, and pepper to small-sized pot and heat over low heat until the butter is melted. Set it aside.
- Place 1 squash on a cutting board and then put a wooden skewer or chopstick on the top and bottom of it and thinly slice about 1/8” thick down the squash making sure not to cut through it. Repeat the process with the other squash.
- Put the squash back on sheet tray and baste with some of maple butter glaze.
- Return the squash to the oven on a middle rack and cook for an additional 45 minutes, basting every 15 minutes until the glaze is gone.
- This is optional, but while cooking, toast some pecans in a small sauté pan over low to medium heat for 7 to 8 minutes, then roughly chop.
- Serve the Hasselback butternut squash with optional toasted chopped pecans.
Hasselback Butternut Squash with Maple-Sage Glaze