Hasselback butternut squash is roasted with thin slices brushed in maple-sage butter and topped with toasted walnuts and cranberries. The squash caramelizes in the oven, while the nuts and cranberries add crunch and sweetness.
Looking for more squash recipes?
Check out butternut squash gratin, how to cook spaghetti squash, and air fryer butternut squash.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 35–40 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Primal, Gluten-free, Grain-free, Ancestral diet
- Tools Needed: Sheet pan
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
This Squash is Having it's Moment - Here's Why!
I love this recipe because it feels totally holiday-worthy without being heavy or over-the-top. The maple butter and fresh sage give it all those cozy fall flavors, but the squash itself stays light and naturally sweet. And the texture is incredible - the hasselback slices create those caramelized edges and buttery, tender centers in every bite.
There’s also something so unique and special about hasselbacking anything. AmIright? It instantly makes the dish stand out and look more impressive than the effort it actually requires (which is always a win in my book!).
I first shared this on Instagram, and so many of you made it for your Thanksgiving tables. It’s become one of those recipes that’s beautiful enough for a celebration, but simple enough to make throughout the fall and winter as long as you have butternut squash in your pantry.
Ingredients for Butternut Squash Hasselback
- Squash – One medium butternut squash, peeled and coated lightly in olive oil (not pictured). Pre-roasting softens it just enough so you can cut clean, even Hasselback slices, without fighting the knife.
- Maple sage butter – This is what will give the butternut squash lots of flavor. I melt most of the butter with maple syrup, fresh sage, and a pinch of salt until it turns golden and fragrant. This gets brushed between the slices so the squash caramelizes as it roasts.
- Toppings – A simple mix of walnuts and dried cranberries sautéed in the remaining butter. The walnuts add crunch, and the cranberries bring a little tartness to balance the sweetness of the squash.
- Flaky salt – A sprinkle at the end ties everything together and makes the flavors pop. Plus, it makes the dish look extra.
Substitutions and Variations
- Other herbs - I have sage growing in my garden but feel free to swap that with rosemary or thyme, both of which will add great flavor to the maple butter.
- Other nuts and dried berries - Swap the walnuts and cranberries for any nuts or dried berries you have. Pecans, almonds, dried cherries, or apricots all work well.
How to Make Hasselback Butternut Squash
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Prep
Peel and cut the squash lengthwise, remove seeds, coat with olive oil, and place cut-side down on a baking sheet.
Step 2. Melt
Melt the butter in a small skillet over medium heat. Add the maple syrup, fresh sage leaves, and a pinch of salt. Cook gently until the butter turns golden and fragrant.
Step 3. Slice
Remove the squash from the oven and place on a cutting board. Lay two chopsticks along the length of the squash to prevent cutting all the way through. Slice thinly across the squash until the chopsticks stop the knife, creating the Hasselback pattern.
Step 4. Brush
Brush the maple butter all over the squash, getting some between the slices. Lay sage leaves on top and brush a little more to hold them in place. Return to the oven and roast until tender and caramelized.
Step 5. Toast
Melt the remaining butter in the skillet and stir in the cranberries and walnuts. Cook, stirring, until the butter melts, the walnuts toast lightly, and the cranberries soak up some of the butter.
Step 6. Serve
Transfer the roasted squash to a platter and top with the buttered walnuts and cranberries. Sprinkle with flaky salt and serve warm or at room temperature.
Helpful Tips
- Use chopsticks to avoid cutting through. This keeps the squash together (the halves should be as one piece) and creates even slices for caramelized edges. Use a wide spatula to transfer the squash halves.
- Don't forget to get between the slices. Brush butter between slices to make sure all that flavor penetrates the squash.
- Pre-roasting is key. Butternut squash is a hardy squash so I like to pre-roast to soften it. That way, you can cut through the squash to make clean, thin slices easily
Serving Suggestions
Hasselback butternut squash is a festive side that shines on any holiday table. I like to serve it alongside Spatchcock turkey, oven roasted whole chicken, or chimichurri chicken for a colorful and flavorful spread.
It’s a simple way to make your holiday meal feel special and celebratory.
Make-it-a-Meal Suggestion:
Having a small festive get-together? Serve this butternut squash hasselback with these dishes for a complete and well-balanced meal.
- Slow Cooker Duck4 Hours 30 Minutes
- Garlic Butter Pasta15 Minutes
- Lemon Parmesan Romaine Salad18 Minutes
- Healthy Stuffed Baked Apples40 Minutes
Frequently Asked Questions
Store leftover hasselback butternut squash in an airtight container in the fridge for up to 4 days. Glass snap containers work great for storing. To reheat, place the butternut squash hasselback in a small oven-safe dish or skillet and warm gently uncovered until heated through, or reheat in a 350°F oven until warmed, checking occasionally.
Yes, you can freeze hasselback butternut squash. Once cooled, place the squash halves in a freezer-safe container or wrap tightly in foil and put in a freezer bag. Freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat gently in the oven until warmed through.
If the squash is still firm but the maple butter is starting to crystallize, cover it loosely with foil and keep baking. The foil prevents the sugars from over-reducing while the squash finishes softening (you can add a layer of parchment paper between the squash and foil). If the pan looks dry, add 1-2 tablespoons of water or melted butter to prevent scorching. Once the squash is tender, uncover for the last 5 minutes to re-melt and lightly caramelize the topping.
Looking for more winter sides? Here are some ideas:
Did you make this hasselback butternut squash? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Hasselback Butternut Squash
Ingredients
- 1 medium butternut squash peeled
- 1 tablespoon olive oil
- 1 stick butter divided
- ¼ cup maple syrup
- ½ teaspoon sea salt
- 4 tablespoons fresh sage + fresh sage leaves to go on top
- ¼ cup walnuts raw
- ¼ cup dried cranberries
- flaky salt to serve
Instructions
- Preheat oven to 400°F. Peel and cut 1 medium butternut squash lengthwise and remove seeds and pith. Lightly coat with 1 tablespoon olive oil and lay the halves cut-side down on a baking sheet. Roast for 15 minutes to soften the squash a bit.
- Meanwhile, melt 1 stick butter in a small skillet over medium heat. Add ¼ cup maple syrup, 4 tablespoons fresh sage + fresh sage leaves to go on top, and a ½ teaspoon sea salt and cook gently until the butter turns golden and fragrant.
- After 15 minutes of roasting the squash, remove it from the oven and transfer to a cutting board. Place two chopsticks along the length of the squash to stop the knife from cutting all the way through. Make thin slices across the squash, cutting down until the chopsticks catch to form the signature Hasselback look.
- Brush the maple butter generously over the squash, making sure some gets in between the slices. Lay the sage leaves on top, then brush the remaining maple butter over the surface to keep the leaves in place. Return the squash back to oven and roast for 20-25 minutes or until the squash is tender and the maple butter is starting to caramelize.
- In the same skillet, melt the remaining butter and stir in the chopped ¼ cup dried cranberries and ¼ cup walnuts. Cook, stirring often, until the butter melts, the walnuts toast lightly, and the cranberries soak up the butter a bit.
- Once the squash is done roasting, transfer the halves to a platter and top with buttered walnuts and cranberries. Sprinkle with flaky salt to serve warm or room temperature.
Notes
- Use chopsticks to avoid cutting through. This keeps the squash together (the halves should be as one piece) and creates even slices for caramelized edges. Use a wide spatula to transfer the squash halves.
- Don't forget to get between the slices. Brush butter between slices to make sure all that flavor penetrates the squash.
- Pre-roasting is key. Butternut squash is a hardy squash so I like to pre-roast to soften it. That way, you can cut throught the squash to make clean, thin slices easily.
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