Hasselback Butternut Squash

Hasselback Butternut Squash

 The Spruce Eats / Leah Maroney

  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 1 squash (serves 6)

Hasselback butternut squash is a gorgeous vegetarian dish that is a nice addition to any holiday table. It’s full of fall and winter flavors like walnuts, brown sugar, and sage. With only five ingredients and one pan, this dish is much easier than it looks. It will look like it took you all day to make and is sure to impress vegetarians and carnivores alike.

Hasselback is a technique of slicing a vegetable or fruit thinly while still leaving it connected, opening it up like an accordion. It's frequently used on potatoes, but works just as well with other firm, elongated veggies. In this recipe, it allows the butternut squash to get crispy while cooking evenly.

2:12

Watch: How to Hasselback Anything

Ingredients

  • 1 medium butternut squash
  • 1 teaspoon salt
  • 4 tablespoons butter (melted)
  • 2 tablespoon brown sugar
  • 2 tablespoon walnuts (chopped)
  • Garnish: Fresh sage or fresh thyme

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F. 

    Gather the ingredients
     The Spruce Eats / Leah Maroney
  2. Peel the butternut squash. Make sure to peel down to the brightest orange layer, getting rid of all of the peel, otherwise the squash will be tough when cooked. 

    Peel the butternut squash
     The Spruce Eats / Leah Maroney
  3. Cut the squash in half lengthwise using a long, sharp knife. 

    Slice the squash in half lengthwise
     The Spruce Eats / Leah Maroney
  4. Scoop out the seeds and strings from the inside of the squash. 

    Scoop out the seeds from the butternut squash
     The Spruce Eats / Leah Maroney
  5. Place half of the squash cut-side down on a flat surface. Place a chopstick on either side of the squash. Make sure to place it as close and snug to the squash as you can. This will prevent you from cutting all the way through the squash and helps you make the cuts uniform. 

    Prepare to slice the butternut squash
     The Spruce Eats / Leah Maroney
  6. Slice the squash straight down until your knife stops at the chopsticks. Place each cut as close together as you can, about 1/8 of an inch is ideal. If you want to get super exact, you can put a ruler next to the squash. Repeat with the other half.

    Hasselback the squash
     The Spruce Eats / Leah Maroney
  7. Place the squash on a parchment-lined baking sheet. Pat the top dry with a paper towel. Brush the top of the butternut squash with the melted butter. Lift the squash to separate the cuts and brush more butter in between the layers. Season with salt.

    Brush butternut squash with butter
     The Spruce Eats / Leah Maroney
  8. Press the brown sugar evenly over the top of the butternut squash. You can also add more in between the layers. Bake for 45 minutes, or until tender and slightly browned. 

    Bake the squash
     The Spruce Eats / Leah Maroney
  9. While the butternut squash is roasting, add the walnuts to a small skillet. Toast them on medium heat until they are light brown and fragrant, about 3 minutes. Make sure to shake the pan every thirty seconds or so to prevent them from burning. 

    Toast the walnuts
     The Spruce Eats / Leah Maroney
  10. Pour the walnuts over the top and glaze with some of the pan drippings. Add more salt and pepper to taste. Serve with chopped sage or thyme. Serve immediately. 

    Hasselback Butternut Squash
    The Spruce Eats / Leah Maroney