Savory Hasselback Butternut Squash

I can’t be the only one who loves butternut squash in the fall, right? This Hasselback Butternut Squash recipe is perfectly cooked, beautiful and way more fun to make than you might think.

Why You’ll Love These Sweet Potatoes

I’m the squash enthusiast in my family, with the other three just going along for the ride. They’ll eat whatever I make, but I’ve known for a while now that simply roasting a butternut squash or sweet potato and throwing some butter at it wasn’t cutting it anymore.

The hardest part of this side dish is wrestling with the squash, but I’ve got tips for that and once it’s done, it’s just so cool. No matter what your level of cooking, this is super simple to make and is super impressive to serve.

How to Cut Butternut Squash Like a Pro (Without Losing Your Patience!)

Cutting a butternut squash can be a bit of a workout, but don’t worry—it’s totally doable, and I’ve got you covered with some tips to help you out.

1. Start with the Body, Not the Stem
   First things first: cut the squash in half lengthwise, but don’t start at the stem (the thicker, rounder end). It’s easier to handle the more narrow, cylindrical part of the squash. Place the squash on a sturdy cutting board and grab your sharpest chef’s knife. Hold the squash steady with one hand, and carefully slice through the body of the squash (the bulbous part) with a rocking motion. If your knife gets stuck, don’t force it—wiggle the knife a bit or gently tap the handle to get it through. Sometimes, just shifting the angle can help get through the tough skin.
2. How to Safely Slice Through the Stem
   Once you’ve cut through the body, move on to the stem side. The stem is a bit tougher, but you can use the same technique. The trick is to make sure your knife is as sharp as possible (a dull knife will make this a lot harder). If you feel resistance, don’t force the knife through—try cutting at a slight angle instead, which will help you get a cleaner cut.
3. Scoop Out the Seeds
   After you’ve halved the squash, use a spoon to scoop out the seeds from the center. Don’t worry about being too perfect here; you just want to clear out the gooey seeds so you have a nice, empty space to work with.
4. The Chopstick Trick for Hasselback Slicing
   Place a couple of chopsticks or wooden spoons on either side of the squash halves (lying cut-side down). This will prevent your knife from cutting all the way through while you slice the squash into thin, even slices. It’s a simple trick, but it’s the key to getting those perfectly cut Hasselback slices! Carefully cut ¼-inch slices across the top, making sure to stop just before the chopsticks. If your knife gets stuck, a little wiggle should do the trick—just don’t push too hard.

How to Make Hasselback Butternut Squash

Once the butternut squash is sliced, the hard part is over.

1. Next we want to make a seasoning mix with olive oil, maple syrup, thyme, garlic, salt, and pepper. Brush the squash halves generously with the mixture, making sure to get into the slits you’ve carefully sliced.
2. Then, place the squash on a baking sheet and roast it in the oven at 425°F for 30 minutes, cut side up.
3. After 30 minutes, brush the squash with melted butter, letting it seep into the slits. Continue roasting for another 20-30 minutes, or until it’s golden and crispy on the edges, tender on the inside.

The best part about this is you can prep everything ahead of time. After slicing and seasoning the squash, just wrap the halves in plastic wrap and pop them in the fridge until you’re ready to bake. That way, when it’s time to cook, all the work is already done. Super simple and perfect for when you want to get a head start on dinner.

I plan on making this for Thanksgiving this year in place of the sweet potato casserole. I’ll let you know how that goes! 😉

Other Great Fall Sides:

• Healthy Sweet Potato Casserole: A lighter twist on the classic, this healthy sweet potato casserole skips the sugar and marshmallows while still delivering that cozy, comforting flavor with a hint of cinnamon and a crunchy pecan topping.
• Thanksgiving Sweet Mashed Potatoes: Creamy, rich, and perfectly sweet, these mashed sweet potatoes are a Thanksgiving staple, flavored with a touch of maple syrup and butter for a silky texture that pairs perfectly with any holiday dish.
• Stuffed Acorn Squash: A top 20 recipe! A savory mix of sausage, apples, and cranberries stuffed into tender acorn squash—perfect for fall or Thanksgiving.

Savory Hasselback Butternut Squash Recipe
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