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Let's Cook - Chef Billy Parisi

Hasselback Butternut Squash with Maple-Sage Glaze

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!
Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

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

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.
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.

Nutrition

Calories: 207kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 0.3mgSodium: 9mgPotassium: 712mgFiber: 4gSugar: 12gVitamin A: 19978IUVitamin C: 41mgCalcium: 115mgIron: 2mg
Author: Chef Billy Parisi