Hasselback Butternut Squash is a show-stopping side dish! It’s sweet, savory, buttery, and perfect for fall dinners, holiday spreads, or any time you want a vegetable side that feels a little extra special. Planning your holiday meals? This recipe would be a perfect addition to your Thanksgiving and Christmas menus. If you are in the mood for something creamier, try my Butternut Squash Soup!
Ingredients & Substitutions
- Butternut Squash: Choose a medium squash (about 2-2 ½ pounds) with a long neck for the most even slices.
- Olive Oil: Helps the squash roast evenly. Avocado oil can be used as a substitute if that is what you have on hand.
- Sage Butter: Softened butter mixed with fresh sage gives this dish a rich, savory flavor. Use dried sage if needed (reduce to ¾ teaspoon if using dried).
- Garlic-Parmesan Breadcrumbs: Torn French bread tossed with olive oil, garlic powder, and Parmesan cheese. Use panko if you want to skip the toasting step; it will still be crunchy.
- Optional Maple Drizzle: Adds a touch of extra sweetness for serving, but you can skip it if you prefer a more savory side.
FAQs
How can I ensure I don’t cut all the way through the squash?
Place each squash half between two wooden spoons, chopsticks, or skewers before slicing. Your knife will naturally stop when it hits them, preventing you from cutting all the way through.
Can I make this ahead of time?
Yes! Roast the squash through the first 30-minute bake. Let cool, cover, and refrigerate for up to 24 hours. When ready to serve, brush with the remaining butter and finish roasting. Make the breadcrumbs fresh for the best crunch.
Can I use a different herb instead of sage?
Absolutely. Fresh thyme, rosemary, or even a little minced parsley would work well here.
Can I make this without the breadcrumb topping?
Yes, the squash is still delicious on its own with just the sage butter. The topping adds a nice crunch, but you can leave it off or replace it with toasted nuts (like chopped pecans or walnuts) for a gluten-free option.
How To Store Hasselback Butternut Squash
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: This dish isn’t ideal for freezing (the texture of the squash changes), but you can freeze the breadcrumb topping separately for up to 1 month.
Reheat: Warm leftovers in a 350°F oven for 10-15 minutes until heated through and slightly crisp again.
Hasselback Butternut Squash
Ingredients
Squash
- 1 medium butternut squash, about 2 to 2 ½ pounds
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Sage Butter
- ½ cup (1 stick / 113 g) salted butter, room temperature
- 2 teaspoons fresh sage, finely chopped
Topping
- 1 cup French bread, torn into ½-inch pieces
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- 3 tablespoons Parmesan cheese, freshly grated
- Maple syrup, for serving (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
- Peel the squash using a vegetable peeler. Slice off the stem and base, then cut the squash in half lengthwise. Scoop out the seeds with a spoon.
- Drizzle the squash halves with olive oil, brushing to coat evenly on all sides. Season with salt and pepper.
- Place the squash cut-side down on the prepared baking sheet and roast for 15 minutes, just until slightly softened. Remove from the oven and let cool until safe to handle.
- Transfer the squash to a cutting board. Position one piece between two chopsticks or skewers. Using a sharp knife, make vertical slits about ⅛ inch apart across the squash, cutting straight down until the knife meets the chopsticks (do not cut all the way through). Repeat with the second half.
- Return the scored squash to the baking sheet.
- In a small bowl, mix the butter and chopped sage until smooth. Spread half of the butter mixture over the tops of the squash, pressing gently into the cuts.
- Roast the squash for 30 minutes.
- Remove from the oven, spoon the remaining butter mixture over the tops, and brush it into the cuts. Roast for another 15-20 minutes, or until the squash is fork-tender.
- While the squash is in the oven for the final 15-20 minutes, prepare the topping. Place the torn bread on a small baking sheet. Drizzle with olive oil, sprinkle with garlic powder, and toss to coat evenly. Spread into a single layer and bake (along with the squash) for 8-10 minutes, or until golden and crisp.
- Let the bread cool slightly, then transfer to a food processor. Add the Parmesan cheese and pulse a few times until coarse crumbs form.
- Transfer the roasted squash to a serving platter. Spoon any melted butter from the baking sheet over the top, then sprinkle generously with the garlic-Parmesan breadcrumbs.
- Drizzle with maple syrup, if using. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This might be my new favorite way to serve butternut squash. The sage butter soaks into every little slice, and the breadcrumb topping takes it over the top.
Elizabeth
I loved this butternut squash, even with a drizzle of maple syrup on top. I might just use panko to skip the breadcrumb step, but that is just laziness on my part. It was delicious!
Stephanie
I was skeptical about adding maple syrup, but wow, it was the perfect sweet-savory combo. The squash was buttery and tender, and the maple tied it all together.
Bella
This dish looks so fancy but was way easier than I expected. I skipped the maple syrup and still loved it. The crunchy topping adds the best texture, so I would not skip that step!
