Easy Hasselback Butternut Squash with Maple Sage Brown Butter

Overhead photo of hasselback butternut squash in a white casserole dish

Easy Hasselback Butternut Squash with Maple Sage Brown Butter

Hasselback Butternut Squash is a stunning yet simple vegetarian side dish that’s perfect for Thanksgiving, Christmas, or any special dinner. The squash is partially roasted for easy slicing, then basted with a ridiculously good maple sage brown butter glaze and roasted again until tender and caramelized. Elegant, flavorful, and surprisingly easy to make — it’s sure to impress your guests.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword Butternut Squash, Hasselback

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 167kcal

Author Katie Trant

Ingredients

1 medium butternut squash about 2 pounds
2 teaspoon extra virgin olive oil
salt and pepper
½ cup unsalted butter
2 Tablespoons maple syrup
1 Tablespoon finely chopped sage leaves or 1 teaspoon fresh sage
pinch fine grain sea salt

US Customary - Metric

Instructions

Prepare the squash

Pre-heat your oven to 200°C / 400°F.
Slice the squash in half and remove the seeds. Use a vegetable peeler to remove all of the skin.
1 medium butternut squash
Rub the squash halves with olive oil, and season with salt and pepper. Place into a baking dish. Roast for 15 minutes.
2 teaspoon extra virgin olive oil, salt and pepper

Make the brown butter

Put the butter in a small saucepan over medium heat.
½ cup unsalted butter
Once melted, allow the butter to simmer, swirling the pan every minute or so.
The butter will foam up; this is normal. Keep watching closely and swirling often as it will turn brown very quickly.
Remove from the heat and transfer the butter into a small bowl, leaving the sediment behind.
Add the maple syrup, minced sage leaves, and a pinch of salt to the brown butter.
2 Tablespoons maple syrup, 1 Tablespoon finely chopped sage leaves, pinch fine grain sea salt

Hasselback the squash

Transfer the par-cooked squash halves to a cutting board and place a wooden spoon on either side.
Using a sharp knife, slice ¾ of the way through the squash. Repeat, making thin slices along the entire length of the squash.
Repeat with the second squash half, and then return to the baking dish.
Using a silicon brush, liberally brush the sliced squash halves with the maple brown butter.
Return the squash to the oven and roast for another 30 minutes until soft and golden. Baste the squash with the brown butter mixture once or twice during the roasting time.
Allow the squash to cool slightly, then serve.

Notes

Nutrition values are an estimate only.
Butternut squash halves can be par-roasted up to 2 days in advance.
The brown butter can be made up to 2 days in advance and kept in the fridge until you're ready.

Nutrition