Hasselback Butternut Squash
Hasselback butternut squash with maple-sage butter, toasted walnuts, and cranberries is a caramelized, flavorful roasted vegetable side dish.
Servings 4 servings
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
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently uncovered in a 350°F oven for 10-12 minutes. To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge and reheat.
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 throught the squash to make clean, thin slices easily.
Nutrition
Calories: 251kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 303mg | Potassium: 767mg | Fiber: 5g | Sugar: 22g | Vitamin A: 19933IU | Vitamin C: 39mg | Calcium: 159mg | Iron: 2mg