Hasselback Butternut Squash with Maple-Sage Glaze
Published January 31, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Hasselback Butternut Squash with maple-sage glaze is a next-level way to enjoy this classic winter squash. With caramelized slices, a rich maple-butter glaze, and a crunchy toasted pecan topping, it’s the ultimate sweet and savory side for 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.
I love this recipe because the glaze is excellent, but adding some toasted pecans, crumbled feta, or even pomegranate seeds on top takes it to the next level. Whether I’m making it for a holiday gathering or just a cozy weeknight dinner, this dish always reminds me how elegant and flavorful 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
Prep the Squash: I peel the butternut squash and carefully cut it in half lengthwise with a sharp knife. Then, I scoop out the seeds, either discarding them or saving them for roasting as a crunchy snack.
Season & Prep for Roasting: I place the squash halves cut-side down on a parchment-lined baking sheet. Then, I drizzle them with oil and season generously with salt and pepper for extra flavor.
Roast & Rest: I bake the squash for 20 minutes until tender, then set it aside to cool for 5 minutes.
Make the Glaze: While the squash roasts, I combine butter, maple syrup, sage, thyme, nutmeg, salt, and pepper in a small saucepan, letting the flavors meld together.
Warm the Glaze: I heat the maple glaze over low heat until the butter melts and everything is well combined. Then, I set it aside until ready to use.
Prep for Slicing: I transfer one squash half to a cutting board and place a wooden skewer or chopstick on either side to help guide the cuts.
Slice for Hasselback Effect: I make thin, even cuts about 1/8-inch apart, being careful not to slice all the way through, creating that signature Hasselback look. Then, I repeat the process with the other squash half.
Glaze & Roast: I place the squash halves back on the baking sheet, cut-side up, and brush them generously with the maple butter glaze, making sure it seeps into the cuts for maximum flavor.
Bake & Baste: I return the squash to the oven and bake for 45 minutes, making sure to baste with the maple butter glaze every 15 minutes for extra caramelization and flavor.
Toast the Pecans (Optional): While the squash bakes, I toast pecans in a small sauté pan over low to medium heat for 7 to 8 minutes, stirring occasionally. Once fragrant and golden, I roughly chop them for a crunchy topping.
Serve & Garnish: I transfer the Hasselback butternut squash to a serving dish and sprinkle the toasted pecans over the top. It’s ready to serve as a rich, flavorful side dish that’s perfect for any occasion!
Chef Tip + Notes
My #1 tip for making my Hasselback Butternut Squash extra flavorful and caramelized is to baste it with the glaze every 15 minutes while it bakes. The first time I made this, I skipped a few bastings, and while it was still good, it didn’t have that deep, sticky-sweet caramelization I was looking for. Now, I never miss a basting, each layer of glaze soaks into the squash, keeping it moist, glossy, and absolutely irresistible!
- Oven Adjustment: I use the convection setting to roast the squash, but if you don’t have one, bump the heat to 425°F and rotate the baking sheet halfway through for even browning.
- Hasselback Slicing Hack: I place a skewer or chopstick on either side of the squash to prevent slicing all the way through, it’s a simple trick that works every time!
- Let It Cool First: I always let the squash cool for 5 minutes before slicing, this helps it firm up and hold its shape for those perfect Hasselback cuts.
- Even Slices Matter: I aim for 1/8-inch thick slices to help the squash fan out beautifully and bake evenly.
- Toast the Pecans: I toast the pecans in a dry skillet over low-medium heat until fragrant and golden, it brings out their natural sweetness and makes the dish extra delicious.
- Customize the Glaze & Toppings: I love switching things up! Sometimes I swap the maple glaze for my honey-soy glaze or my delicious balsamic reduction, and top the squash with pomegranate seeds, crumbled feta, fresh herbs, or goat cheese for extra flavor.
Serving Suggestions
I love serving this Hasselback butternut squash alongside a perfectly roasted turkey for a classic holiday meal. And to round out the meal, I always add a side of creamy mashed potatoes, it’s the ultimate combo.
My family’s go-to pairing for this Hasselback butternut squash with maple-sage glaze is my juicy pork tenderloin, and honestly, I can’t argue with them, it’s just that good!
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.
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 with Maple-Sage Glaze
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.
Notes
- Oven Adjustment: I use the convection setting to roast the squash, but if you don’t have one, bump the heat to 425°F and rotate the baking sheet halfway through for even browning.
- Hasselback Slicing Hack: I place a skewer or chopstick on either side of the squash to prevent slicing all the way through, it’s a simple trick that works every time!
- Let It Cool First: I always let the squash cool for 5 minutes before slicing, this helps it firm up and hold its shape for those perfect Hasselback cuts.
- Even Slices Matter: I aim for 1/8-inch thick slices to help the squash fan out beautifully and bake evenly.
- Toast the Pecans: I toast the pecans in a dry skillet over low-medium heat until fragrant and golden, it brings out their natural sweetness and makes the dish extra delicious.
- Customize the Glaze & Toppings: I love switching things up! Sometimes I swap the maple glaze for my honey-soy glaze or my delicious balsamic reduction, and top the squash with pomegranate seeds, crumbled feta, fresh herbs, or goat cheese for extra flavor.
It’s so delicious and easy to make. The hardest part was cutting through the butternut squash, which I made my husband do. Now he thinks he can cook. Haha
I added a little Grand Marnier to the sauce, Yum.
Thanks for giving it a shot!!
What a delicious idea!
Thank you so kindly!