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baked hasselback butternut squash with sarfan leaves and galic bulbes
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5 from 6 votes


These roasted hasselback style butternut squashes doesn't need to be prepared only during Thanksgiving time. You will love to have this roasted buttery sides dish any time of the year. It's simple one pan side-dish
Prep Time15 mins
Cook Time45 mins
Course: Side Dish
Cuisine: American
Keyword: butternut, christmas, hasselback potatoes, squash, thanksgiving
Servings: 4 people
Calories: 105kcal
Author: Julia


  • 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.