Hasselback Butternut Squash
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.
Servings: 6 people
Calories: 267kcal
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.
Nutrition
Serving: 1portion | Calories: 267kcal