Spiced Hasselback Butternut Squash – Beautifully tender and dripping with a glaze of fall and winter spices, this tasty little side dish can hold it’s own against any main course on your holiday table!
Earlier this month I promised you another holiday side recipe. I decided to continue with the winter squash theme. My last side recipe was a beautiful and delicious way to enjoy delicata squash. Today’s recipe is an even prettier way to enjoy butternut squash!
The thinly sliced butternut is so dainty and elegant. A spiced glaze drips in between each slice as it cooks giving the squash a festive caramelized flavor. Your dinner guests will wonder how you managed to cut your butternut so perfectly to make such a tasty dish! Fortunately, there’s a trick!
The Trick for Cutting Hasselback Butternut Squash: Use Three Knives!
- Preheat oven to 425ºF. Peel your butternut squash, cut in half, and seed.
- Place the flat side of the squash down on a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Bake at 425ºF for 15 minutes. Note: partially cooking the butternut makes it easier to slice through so don’t skip this step!
- Remove the butternut squash from the oven and allow it to cool until you can handle it without burning yourself.
- Now it’s time to use your three knives. Place a butter knife on both sides of the butternut squash. Next, using a sharp knife, cut slices through the softened butternut. The butter knives will keep you from slicing all the way through the squash.
- Once you’re done slicing your butternut, use a large spatula to carefully transfer it back to the baking sheet to finish roasting and glazing.
And tada! Hasselbacking a butternut squash has officially become your holiday party trick for the season!
For First Baking
- 1 large butternut squash (2.5-3 lbs)
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Glaze for Second Baking
- 4 Tbsp butter
- 4 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp dried sage
- Preheat oven to 425ºF. Peel the butternut, cut in half, and seed.
- Place the butternut face-down on a parchment-lined baking sheet and lightly coat with 1 Tbsp of olive oil. Lightly season with salt and pepper. Bake for 15 minutes or until soft enough to cut into thin slices.
- While the butternut squash is going through it’s first baking, prepare the glaze for the second baking. Combine all of the ingredients in a sauce pan and cook down until it’s thick enough to coat a spoon.
- Remove from the oven and allow the butternut to cool until you’re able to handle it without burning yourself. Place butter knives on either side of the butternut and cut it into thin slices, taking care not to slice all the way through.
- Carefully return the butternut squash to the baking sheet. Lightly coat with the glaze, attempting to get some in between the slices. Return to the oven and cook for 40-60 minutes, lightly basting with the glaze every 10 minutes.
- The hassleback butternut squash is done once it’s soft and caramelized. Serve immediately or cook the same day in advance. If cooking in advance allow it to come to room temperature and then tent it with aluminum foil. Reheat in the oven at 350º F for 10-15 minutes before serving.
Also pictured… Slow Cooker Boneless Turkey Breast with Gravy