Name: Hasselback Butternut Squash Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Modern
Ingredients: 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; ½ cup (1 stick / 113 g) salted butter, room temperature; 2 teaspoons fresh sage, finely chopped; 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

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If you’re searching for a show-stopping side dish that’s both stunning to look at and truly irresistible to eat, Hasselback Butternut Squash delivers every bit of drama and flavor you crave. This elegant twist on roasted squash features deeply caramelized edges, layers of savory sage butter, crisp garlic-Parmesan breadcrumbs, and just a hint of maple syrup to bring it all together. With each bite, you’ll enjoy the perfect contrast of tender squash and crunchy topping—making Hasselback Butternut Squash worthy of any holiday feast or cozy weeknight dinner.

Hasselback Butternut Squash Recipe - Recipe Image

Ingredients You’ll Need

This recipe proves you don’t need a mile-long shopping list for incredible flavor—just a handful of simple, thoughtful ingredients. Each component here was chosen to create bold color, rich taste, and an unforgettable texture.

Butternut squash: The creamy, slightly sweet flesh is the undeniable star and develops a gorgeous golden hue when roasted.
Extra virgin olive oil: Adds richness and helps the squash caramelize beautifully in the oven.
Kosher salt: Enhances every flavor and balances the sweetness of the squash.
Freshly ground black pepper: Offers a gentle bite to contrast the soft, sweet squash.
Salted butter: Forms the rich base for your sage butter, making every slice moist and flavorful.
Fresh sage: Chopped finely, it infuses the butter with earthy, aromatic notes perfect for fall or winter.
French bread: Torn into pieces, it transforms into crunchy golden breadcrumbs for the topping.
Garlic powder: Infuses your breadcrumbs with just the right amount of savory depth.
Parmesan cheese: Freshly grated, melts slightly on the hot squash and adds nutty, salty umami.
Maple syrup (optional): A light drizzle at the end brings an irresistible sweet finish that makes this dish unforgettable.

How to Make Hasselback Butternut Squash

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper or aluminum foil. Not only does this make for easy cleanup, but it also helps the squash roast evenly and release easily once perfectly cooked.

Step 2: Peel and Prep the Squash

Using a sharp vegetable peeler, carefully remove the tough outer skin of the butternut squash. Slice off the stem and bottom ends, then halve the squash lengthwise. Grab a spoon to scoop out the seeds and any stringy bits—what’s left is a blank canvas for flavor.

Step 3: Season and Pre-Roast

Drizzle the squash halves generously with olive oil, brushing it into every surface. Sprinkle with kosher salt and freshly ground black pepper, then place the pieces cut-side down on your baking sheet. Give them a quick 15-minute roast—this softens the flesh just enough to make perfect Hasselback cuts in the next step.

Step 4: Make Those Hasselback Slices

Once the squash is cool enough to handle, transfer it to a cutting board and position each half between two chopsticks or wooden skewers. With a sharp knife, make vertical slices about one-eighth inch apart, letting the chopsticks prevent you from cutting all the way through. Repeat for both halves to create those iconic accordion layers that crisp up beautifully.

Step 5: Spread on the Sage Butter

In a small bowl, mash together the softened salted butter and chopped fresh sage until smooth and fragrant. Spread half of this dreamy mixture over the tops of the sliced squash, pressing gently so it melts into the cuts. Return the squash to your baking sheet with the slices facing up.

Step 6: Roast to Caramelized Perfection

Place the squash back in the oven for 30 minutes. After this, remove it, spread the rest of your sage butter into the slices, and pop it back in for another 15 to 20 minutes. When it’s fork-tender and golden at the edges, you’ll know it’s ready.

Step 7: Prepare the Garlic-Parmesan Breadcrumbs

While the squash finishes roasting, arrange the torn French bread on a separate baking sheet, drizzle with olive oil, and toss with garlic powder. Toast for 8 to 10 minutes until golden and crisp, then pulse with Parmesan cheese in a food processor to make coarse, savory crumbs.

Step 8: Assemble and Serve

Move your Hasselback Butternut Squash to a serving platter. Spoon over any extra melted sage butter from the pan, scatter the garlicky Parmesan breadcrumbs on top, and finish with an optional drizzle of maple syrup for pure magic. Serve warm with your favorite main course.

How to Serve Hasselback Butternut Squash

Garnishes

This dish is already eye-catching, but a finishing sprinkle of extra Parmesan shavings, a few chopped fresh sage leaves, or a touch more of that golden breadcrumb topping make it truly pop. If you want a little color, a scattering of pomegranate seeds offers a bright, tart accent.

Side Dishes

Hasselback Butternut Squash pairs beautifully with classic roast chicken, glazed ham, or a vegetarian main like mushroom risotto. For holiday spreads, surround it with fresh green beans, cranberry relish, and creamy mashed potatoes for a feast guests will rave about.

Creative Ways to Present

Don’t just stop at the platter! Slice the squash into sections for an attractive, fan-like presentation, or build dramatic towers on individual plates for a restaurant-worthy look. You can even serve with a swirl of maple yogurt or a sprinkle of toasted nuts for added sophistication.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hasselback Butternut Squash in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight, making it just as delicious reheated the next day.

Freezing

While the breadcrumbs are best enjoyed fresh, you can freeze the cooked squash itself (without topping) for up to two months. Cool completely, wrap tightly in foil or plastic wrap, and place in a freezer bag. Thaw overnight in the fridge before reheating and topping.

Reheating

For best results, reheat the squash in a 350°F oven until warmed through, about 15 to 20 minutes. Add breadcrumbs just before serving to keep their signature crunch.

FAQs

Should I use a large or small butternut squash?

A medium squash (about 2 to 2 ½ pounds) is ideal for this recipe; it’s easy to slice, cooks evenly, and serves six comfortably.

Can I make Hasselback Butternut Squash ahead of time?

You can roast and slice the squash up to a day ahead; just reheat gently and add fresh breadcrumbs right before serving for ultimate crispiness.

What makes a good substitute for fresh sage?

Thyme or rosemary both offer lovely, earthy flavors that complement the squash—use the same quantity as the recipe suggests for sage.

Is the maple syrup essential?

While optional, the maple syrup adds a glossy, caramel sweetness that elevates the savory and salty flavors, but the dish is still spectacular without it.

What’s the best way to cut Hasselback slices safely?

Place each squash half between two chopsticks or skewers—this stops your knife from slicing all the way through and makes those perfect, accordion-like cuts a breeze.

Final Thoughts

Hasselback Butternut Squash is my go-to whenever I want to wow my family and friends with something both beautiful and crave-worthy. Give it a try—you won’t believe how a handful of simple ingredients can transform into a dish that’s pure autumn perfection on a plate. Happy cooking!