This Hasselback Butternut Squash looks like it came from a restaurant, but it takes just a few minutes of prep. Butternut squash halves are sliced into thin, accordion-like cuts, brushed with a maple butter made with garlic, thyme, and smoked paprika, and roasted until the edges caramelize and the slices fan open. A sprinkle of tart dried cranberries, toasted pepitas, and fresh parsley finishes it off.
I tested this roasted butternut squash recipe a few times to get the technique down, and the best part is that you don't need to par-roast the squash first. Slice it raw, brush it with the maple butter, and roast it once, basting halfway through so the glaze seeps between every slice. It's a stunning side dish for your Thanksgiving dinner table, but simple enough for a weeknight too.
If you loved this recipe, try our Roasted Butternut Squash Soup, Stuffed Butternut Squash with Wild Rice, or Roasted Butternut Squash next.
Why You'll Love This Recipe
- Impressive but easy. The hasselback cuts make it look fancy, but the technique is simple, and the oven does most of the work.
- One roast, no par-roasting. You slice the squash raw and roast it once, with no extra pre-baking step.
- Caramelized maple butter flavor. The garlic, thyme, and smoked paprika maple butter soaks between the slices and caramelizes on the edges.
- Sweet, savory, and tart. Dried cranberries, crunchy pepitas, and a pinch of red pepper flakes give every bite lots of contrast.
- Great for holidays and weeknights. It feeds a crowd, pairs with almost anything, and is naturally gluten-free.
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Ingredients and Substitutions
To make stunning Hasselback Butternut Squash, you will need the following ingredients (see recipe card below for quantities):
- butternut squash - choose a large squash (about 2½ to 3 pounds) with a long neck, firm matte skin, and no soft spots. A long neck gives you more slices. Sweet potatoes work as a substitute.
- olive oil - mixes into the maple butter so the squash browns and doesn't burn. Avocado oil works too.
- unsalted butter - melted, for richness. Use vegan butter or extra olive oil to make it dairy-free.
- maple syrup - use pure maple syrup for the best caramelized flavor. Honey or hot honey works as a substitute.
- garlic - fresh cloves, minced, give the best flavor.
- fresh thyme leaves - strip the leaves from the stems. Use about ⅓ teaspoon dried thyme if you don't have fresh.
- smoked paprika - adds a subtle smoky flavor. Regular paprika works, but you'll lose some of the smokiness.
- salt and black pepper - season the maple butter and balance the sweetness. Reduce the salt slightly if you use salted butter.
- red pepper flakes - optional, for a gentle kick. Cayenne pepper works too.
- fresh parsley - chopped, for a fresh pop of color. Fresh thyme or sage works as a substitute.
- dried cranberries - add tart sweetness. Chopped dried cherries or pomegranate seeds work too.
- pepitas - toasted, for crunch. To toast, stir them in a dry skillet over medium heat for 3 to 5 minutes until golden and popping. Chopped pecans or walnuts work as a substitute.
- flaky sea salt - optional, for a crunchy, salty finish.
Equipment
You will need a large baking sheet, parchment paper, a vegetable peeler, a sharp chef's knife, chopsticks or the handles of two wooden spoons, a small bowl, a whisk, and a pastry brush.
Instructions
- Prep the squash. Peel the butternut squash and cut it in half lengthwise. Scoop out and discard the seeds and stringy flesh.
- Make the seasoning mixture. In a small bowl, whisk together the olive oil, melted butter, maple syrup, garlic, thyme, smoked paprika, salt, pepper, and red pepper flakes, if using.
- Make the hasselback cuts. Place each squash half cut-side down on a cutting board. Using a sharp knife, make thin slices about ⅛-inch apart across the squash, cutting almost all the way through but leaving the bottom intact. Place chopsticks or the handles of two wooden spoons alongside the squash to help prevent your knife from cutting all the way through.
- Season the squash. Line a large baking sheet with parchment paper. Place the squash cut-side up on the prepared baking sheet and brush generously with the maple butter mixture, getting as much as possible between the slices.
- Start roasting. Roast in a 425°F preheated oven for 30 minutes.
- Brush between the slices. Remove the squash from the oven and carefully brush again with the pan juices and remaining maple butter mixture, gently working it into the cuts as they begin to open.
- Finish roasting. Return to the oven and roast for another 20 to 30 minutes, until the squash is completely tender and the edges are caramelized and browned. If the top starts browning too quickly, loosely cover with foil.
- Garnish and serve. Transfer the roasted squash to a serving platter and sprinkle with fresh parsley, dried cranberries, toasted pepitas, and flaky sea salt, if desired. Serve warm.
Expert Tip
Use Chopsticks and a Steady Cut for Safe Slicing
Raw butternut squash is firm, so the cutting setup matters. Always slice with the squash cut side down so it can't rock, and keep a chopstick or wooden spoon handle on each side of the squash. The knife stops when it hits the chopsticks, which keeps the slices connected at the bottom. Cut straight down in a steady motion instead of sawing, and if your squash feels extra tough, microwave the peeled halves for 1 to 2 minutes to soften them slightly before slicing.
Recipe Variations
- Make it vegan. Use vegan butter or extra olive oil in the maple butter.
- Swap the sweetener. Use honey or hot honey in place of the maple syrup.
- Add more crunch. Swap the pepitas for chopped pecans, walnuts, or hazelnuts.
- Add cheese. Sprinkle crumbled feta or goat cheese over the squash right after it comes out of the oven.
- Tuck in fresh herbs. Slide whole sage leaves or small thyme sprigs between a few of the slices before roasting.
- Add warm spices. Whisk ½ teaspoon cinnamon and a pinch of nutmeg into the maple butter.
- Turn up the heat. Add extra red pepper flakes or a pinch of cayenne pepper to the glaze.
- Add pomegranate seeds. Scatter them over the finished squash for a juicy, festive finish.
- Try sweet potatoes. Use the same hasselback method with large sweet potatoes, adjusting the roasting time until they're tender.
Tips for the Best Hasselback Butternut Squash
- Choose a long-necked squash. The neck is solid flesh with no seed cavity, so it gives you the most even slices.
- Peel thoroughly. Remove the tough skin and the pale, fibrous layer just beneath it so the squash roasts up tender.
- Use a sharp knife. A dull knife slips on firm squash and makes it harder to cut thin, even slices.
- Coat the entire squash. Brush the maple butter over the top and sides, and gently open the cuts to work it between the slices. Brushing the entire squash means every slice gets flavored and caramelized.
- Baste halfway through. Brushing with the pan juices keeps the squash glossy and helps the slices fan open.
- Cover with foil if needed. If the top browns too quickly, loosely tent the squash with foil so the inside can finish cooking.
- Toast the pepitas. Toasting brings out their nutty flavor and crunch, so it's worth the extra few minutes.
- Let it rest. A 5 minute rest after roasting lets the glaze settle and makes the squash easier to transfer to a platter.
Storage
Make Ahead
Peel, halve, and slice the squash up to 1 day ahead, then wrap it tightly and store it in the fridge. You can also whisk the maple butter ahead of time. Gently rewarm it before brushing so it's easy to spread, then roast as directed.
How to Store
Let the squash cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
How to Reheat
Cover the squash with foil and reheat in a 350°F oven for 10 to 15 minutes, until warmed through. You can also microwave individual portions in 30-second increments.
How to Serve
Serve this Hasselback Butternut Squash as a showstopping side at Thanksgiving, Christmas, or any cozy fall dinner. It also works as a vegetarian main alongside a hearty salad or grain.
These are my favorite mains and sides to serve with it:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
I recommend peeling it. The skin can turn tough and chewy, and it makes the thin slicing harder. Peel off both the skin and the pale fibrous layer beneath it so the squash roasts up tender and caramelized.
The slices are probably too thick or not cut deep enough. Make thin cuts about ⅛-inch apart, cutting almost to the bottom, and be sure to brush the maple butter between them. Roasting until the squash is completely tender also helps the slices open up.
Place chopsticks or wooden spoon handles on both sides of the squash. The knife stops when it hits them, so the slices stay connected at the bottom. Cutting with the squash cut-side down on a stable board also helps.
Roast it at 425°F for about 50 to 60 minutes total, basting with the maple butter halfway through. The squash is done when it's completely tender and the edges are caramelized and browned.
Yes. Honey or hot honey works in place of maple syrup in the same amount. Honey browns a little faster, so watch the squash and tent it with foil if the top darkens too quickly.
More Butternut Squash Recipes
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Hasselback Butternut Squash
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This hasselback butternut squash is roasted in a maple garlic thyme butter, then topped with dried cranberries, toasted pepitas, and fresh parsley.
Ingredients
- 1 large butternut squash (about 2½ to 3 pounds)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- ¼ cup dried cranberries
- 2 tablespoons pepitas, toasted (for garnish)
- flaky sea salt (optional)
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Peel the butternut squash and cut it in half lengthwise. Scoop out and discard the seeds and stringy flesh.
- In a small bowl, whisk together the olive oil, melted butter, maple syrup, garlic, thyme, smoked paprika, salt, pepper, and red pepper flakes, if using.
- Place each squash half cut-side down on a cutting board. Using a sharp knife, make thin slices about ⅛-inch apart across the squash, cutting almost all the way through but leaving the bottom intact. Place chopsticks or the handles of two wooden spoons alongside the squash to help prevent your knife from cutting all the way through.
- Place the squash cut-side up on the prepared baking sheet and brush generously with the maple butter mixture, getting as much as possible between the slices.
- Roast for 30 minutes.
- Remove the squash from the oven and carefully brush again with the pan juices and remaining maple butter mixture, gently working it into the cuts as they begin to open.
- Return to the oven and roast for another 20 to 30 minutes, until the squash is completely tender and the edges are caramelized and browned. If the top starts browning too quickly, loosely cover with foil.
- Transfer the roasted squash to a serving platter and sprinkle with fresh parsley, dried cranberries, toasted pepitas, and flaky sea salt, if desired. Serve warm.
Notes
Storage: Slice the squash up to 1 day ahead, wrap tightly, and refrigerate. Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat covered with foil in a 350°F oven for 10 to 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
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