Hasselback butternut squash is roasted with a sweet maple browned butter sauce and the perfect impressive side dish to put on your holiday table!
Time to get the rest of those sides for Thanksgiving lined up!
This butternut squash is 100% going on our table and I already know it’s going to be right up there with the turkey as far as showstopper dishes go.
Best part? It is SO easy to pull off and literally the best butternut squash you will ever have.
We’re not using a ton of ingredients today either, because in my opinion, good holiday dishes don’t need an excessive amount of ingredients.
This butternut squash shines on its own with only a few basic ingredients and mostly inactive roasting time.
This Hasselback Butternut Squash features…
- Perfectly tender roasted butternut squash
- Eye-catching hasselback slices
- A sweet, flavorful browned butter maple sauce
Making the Hasselback Butternut Squash
(scroll down to the bottom of post for the full recipe
Ingredients You Will Need
- Butternut squash
- Olive oil
- Unsalted butter
- Maple syrup
- Cayenne pepper (optional)
- Orange zest
- Chopped pecans
- Fresh thyme
How to Cut Butternut Squash
Butternut squash may seem daunting to cut, but all it takes is a good knife, a peeler, and being extra careful.
To prep the butternut squash, first use a good knife to cut butternut squash in half and scoop out all the seeds + guts. Then grab your peeler and remove all the skin.
That’s it! Now your squash is ready for its first roast.
Tips for Perfect Butternut Squash
- Pre-roast squash before making hasselback cuts – we’re going to roast the squash 40-45 minutes until a paring knife slips in and out easily. Allow squash to cool, then carefully make thin hasselback-style cuts through the flesh. It should be very easy to make these slices because it’s partially cooked and softer to cut through!
- Make the sauce – brown your butter on the stove until a deep golden brown, then swirl in maple syrup, grated orange zest, and a pinch of cayenne if desired.
- Roast squash a second time – drizzle the sauce over the squash, top with fresh thyme sprigs, and return it to oven to continue roasting until soft and tender.
- Baste squash – we like to baste the squash occasionally with the sauce while its roasting so it soaks up all the flavor from the sauce.
- Top squash with pecans for serving – you can also use any nut you want here or skip them entirely.
Make Ahead Instructions
You can roast this butternut squash up to several days in advance and then simply reheat when you are ready to serve it.
To reheat, bake squash at 375F 20-25 minutes until heated through.
The hasselback squash slices are seriously SO perfectly tender and they just soak up all of that flavorful browned butter maple goodness! Definitely tastes just as good as it looks, y’all.
And your holiday table would be incomplete without it, just sayin’!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More ways to use butternut squash that you’ll love!
- Three Cheese Butternut Squash Sage Risotto
- Harissa Chickpea Butternut Squash Curry
- Spinach Butternut Squash Alfredo Baked Fettuccine
Hasselback Butternut Squash with Maple Browned Butter Sauce
- 1 large butternut squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon grated orange zest
- Fresh thyme sprigs
- 1/4 cup chopped pecans, toasted
- Preheat oven to 400F. Lightly grease a 9×13 baking dish and set aside for a moment.
- Cut butternut squash in half lengthwise and scoop out seeds. Use a peeler to remove skin and white layer from squash. Rub butternut squash all over with olive oil and season with salt and pepper. Place cut side-down in prepared baking dish.
- Roast butternut squash at 400F 40-45 minutes until squash is beginning to soften and a paring knife slips easily in and out of flesh. Allow squash to cool slightly.
- Meanwhile, in a medium saucepan, melt butter over medium heat until a deep golden brown. Add maple syrup, cayenne if using, and orange zest and stir to combine. Remove from heat.
- Transfer squash to a cutting board and use a sharp knife to score squash crosswise, cutting into squash as deep as possible, but not cutting all the way through.
- Return squash to baking dish and drizzle with browned butter/maple sauce. Arrange thyme sprigs on top of squash. Return squash to 400F oven and roast an additional 40-45 minutes, basting occasionally with sauce until squash is tender.
- Allow butternut squash to cool slightly before topping with toasted pecans and serving warm. Enjoy!