Roasted Hasselback butternut squash is one of my favorite side dish for Thanksgiving ! That said, doesn’t mean, you can’t do it out of the Thanksgiving season.
What is butternut squash
Butternut squash is a type of winter squash that grows and it’s cultivated the same way as pumpkin. It has a long oval shape with a bell bottom. It always reminds a giant pear 🙂
From outside, it has a creamy beige almost yellow color with very hard skin. But its flesh has beautiful bright orange color inside with whitish cream seeds.
How to cut and clean butternut squash
Butternut squash might intimidate some people, because it can be hard to cut and tricky to clean. But I will show you the safe technique to keep your meal prep routine easy and simple.
With a fork, start poking the squash all around. This helps the air release as your squash heats up in microwave. Next, microwave the squash on high for approximately 3 minutes to soften the skin, which makes it easier to cut.
Squash has to be removed from the microwave with kitchen mittens (it will be hot, handle with care) and let it rest for 1 to 2 min, or until it’s cool enough to handle. Remove the skin with a peeler, then slice the squash in half lengthwise and discard the seeds.
How to make roasted hasselback butternut squash
Place the squash cute side down and place chopsticks on both sides. With a sharp knife, cut thin slices, but without cutting all the way through. Place the squash in baking dish, previously brushed with olive oil.
Season, add more olive oil, a bit of garlic butter, one whole garlic, cut in half and roast the squash in the oven on 350 F / 177 C. Basting with olive oil and garlic butter, using the pastry brush to lift off any glaze in baking dish. I like roasting the squash until tender and golden coating is created, which takes about 45- 60 minutes.
Once it’s done, brush it again with the olive oil and garlic butter. Decorate it with thinly chopped parsley and sage leaves. The butternut squash will be slightly caramelized on the bottom and crispy on the top. The insides will be soft and buttery, melting in your mouth.
You can serve this roasted hasselback butternut squash on Thanksgiving table, as a side dish or on any other weeknight dinner, accompanied by your choice of meat or you can add cherry tomatoes in the baking dish to roast them together with the squash. This will make a colorful and delicious vegan or vegetarian dish.
More Thanksgiving recipes just for you
- PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
- EASY AND DELICIOUS TURKEY RECIPE
- THE BEST PUMPKIN PIE RECIPE
- HOW TO PREPARE BUTTERNUT SQUASH FOUR WAYS
- VEGAN PUMPKIN MAC AND CHEESE
ROASTED HASSELBACK BUTTERNUT SQUASH
- 1 medium butternut squash
- 4 leaves of sage
- 5 tbsp olive oil
- 2 tbsp garlic butter
- salt & pepper to season
- 1 tbsp chopped parsley
- Preheat the oven to 355F / 177 C (middle rack). Brush 1 tbs of olive oil, on the bottom of baking dish.
- Wash the squash, place it on clean surface covered with a clean cloth and poke it with fork all over. Place it in the microwave oven and cook on high for 3 minutes. Remove it carefully from the microwave oven (using kitchen mittens) and place it back on the kitchen cloth to let it rest for 1 to 2 min, or until it’s cool enough to handle. Remove the skin with a peeler, then slice the squash in half lengthwise and discard the seeds.
- Place the squash cut side down and place chopsticks (or wooden spatulas) on both sides to secure the squash. With a sharp knife, cut thin slices, but don't cut all the way through. Place the squash in baking dish, previously brushed with olive oil. Season with salt and pepper, drizzle with approximately 3 tbsp of olive oil and 1tbs of garlic butter. Add in the baking sheet one whole garlic bulb with skin, cut in half.
- Roast the squash in the oven on 350 F / 177 C for 45- 60 minutes. Basting the squash with the rest of the olive oil and garlic butter, using the pastry brush. Roast until tender and golden coating is on top of the squash.
- Take it out of the oven and brush with the glaze from baking dish. Serve immediately or cover with aluminum foil and reheat, when ready to serve.
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Love these beautifully roasted squash, and I could smell the roasted garlic from here. 🙂
It really was pretty delicious! Thanks you Megala!
Haley D. Williams
The sage and garlic butter is SO GOOD. I want to make this recipe all year round!
Totally agree with you, the combo of flavors in this butternut squash recipe is amazing:)
This looks fantastic! Can’t wait to try it.
Let me know how you like it Katie:)
Butternut squash is definitely hard to peel and cut, this was an easy trick.
Happy to help Sadia:)
Yum!! What a perfect side dish for so many recipes. I love butternut squash and it looks so simple to prepare like this. Thanks
Thank you, Adrianne, it’s fairly simple and yes very versatile as a side dish:)