Hasselback Butternut Squash with Maple Browned Butter Sauce

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Hasselback butternut squash is roasted with a sweet maple browned butter sauce and the perfect impressive side dish to put on your holiday table!

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings servings

Calories 161kcal

Preheat oven to 400F. Lightly grease a 9x13 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!

Storing Instructions

Butternut squash may be stored in refrigerator up to 6 days. Reheat in oven at 375F 20-25 minutes before serving.