Roasted Hasselback butternut squash is one of my favourite side dish for Thanksgiving ! That said, does’t mean, you can’t do it out of the Thanksgiving season.
Butternut squash might intimidate some people, because it’s can be tough to cut and tricky to clean. But I will show you a safe technique to keep your meal prep routine easy and simple.
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How to cut butternut squash
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.
Remove squash 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.
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, 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. Roast until tender and golden coating is created, about 60 minutes.
Once it’s done, I 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 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 colourful and delicious vegan or vegetarian dish.
I am hoping you will enjoy this recipe and if you try it, tag me on Instagram @juliarecipes , so I can share your picture in my stories.
ROASTED HASSELBACK BUTTERNUT SQUASH
Preparation time: 15 minutes ⭐cook time: 45-60 minutes⭐ servings: 4
- 1 medium to large butternut squash
- 5 tbsp olive oil
- salt & pepper to season
- 2 tbsp garlic butter (melted)
- 1 tbsp thin chopped parsley
- few leaves of sage
- Preheat the oven to 355F / 177 C and move the rack to middle position. Brush 1 tbs of olive oil, on the bottom of baking dish.
- Wash the squash and poke it with fork all over.
- Place it in microwave oven and cook it for 3 minutes.
- Remove it carefully from microwave oven, with kitchen mittens 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.
- 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 with salt and pepper, drizzle with approximately 3 tbsp of olive oil and 1tbs of garlic butter. Add one whole garlic with skin, cut in half.
- Roast the squash in the oven on 350 F / 177 C. Basting with rest of the olive oil and garlic butter, using the pastry brush. Lift off any glaze in baking dish. Roast until tender and golden coating is on top of the squash, about 60 minutes.
- 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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