Do I have to peel the butternut squash for hasselback?

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.

Why won’t my hasselback butternut squash fan open?

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.

How do I keep from cutting all the way through the squash?

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.

What temperature do you roast hasselback butternut squash?

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.

Can I use honey instead of maple syrup?

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.

Hasselback Butternut Squash

Description

This hasselback butternut squash is roasted in a maple garlic thyme butter, then topped with dried cranberries, toasted pepitas, and fresh parsley.

Ingredients

Scale

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)

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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