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hasselback butternut squash in a white casserole dish

Hasselback Butternut Squash

Hasselback Butternut Squash is a beautiful and delicious vegetarian side dish for Thanksgiving or Christmas. This Hasselback squash recipe is half roasted for easy slicing, then basted with maple sage brown butter and roasted again. It's fairly simple to make, but is impressive looking enough for the high holidays!
Course Side Dish
Cuisine American
Keyword Butternut Squash, Hasselback
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 167kcal


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


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.
  • Rub the squash halves with olive oil, and place into a baking dish. Roast for 15 minutes.

Make the brown butter

  • Put the butter in a small saucepan over medium heat.
  • 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.

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.


  • Nutrition values are an estimate only.


Calories: 167kcal | Carbohydrates: 14g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 6mg | Potassium: 341mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10320IU | Vitamin C: 20mg | Calcium: 54mg | Iron: 1mg