First, what does hasselback mean? Essentially you’re creating layers in food (potatoes, butternut squash, eggplant, even fruits like apple!)) where you can build flavors from the inside out and manipulate the texture during the cooking process into something… new.
In this recipe, butternut squash is peeled, halved, and then sliced thinly with the knife almost cutting through completely. The bottom ¼ inch of the squash remains intact. What you’re left with is plenty of room for stuffing goodies between the layers (see below).
- The squash is studded with thinly sliced garlic cloves and fresh sage leaves.
- A homemade bourbon glaze is brushed onto the squash while roasting, then poured lovingly on top before serving.
- Tangy goat cheese is generously sprinkled on top.
- Panko breadcrumbs and crushed spicy pecans add a much needed crunch!
Hasselback butternut squash is sweet, creamy, tangy, and tastes like fall on a plate!
Ingredients For Hasselback Butternut Squash
For the butternut squash:
- Butternut squash
- Extra virgin live oil
- Kosher salt
- Freshly ground black pepper
- 10-12 sage leaves
- Garlic cloves
Our recommended wine pairing? Famille Hugel Pinot Blanc! It’s an easy-to-drink dry white wine, that is not only delicious with the butternut squash, but a wonderful addition to any intimate Thanksgiving gathering!
For the bourbon glaze:
- Unsalted butter
- Apple cider vinegar
- Mmaple syrup
- Fresh sage leaves
- Garlic cloves (crushed)
- Ground cinnamon
For the topping:
- Panko breadcrumbs
- Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- Spiced pecans or regular pecans
- Goat cheese
If there is a more perfect side dish for fall, I challenge you to share it with me.
How To Make Hasselback Butternut Squash
To make this hasselback squash recipe, you’ll first need to halve and peel the butternut squash. Scoop the seeds out, then rub it all over with olive oil and season with salt and pepper. Roast the squash in a baking dish until it’s just beginning to soften.
Transfer the squash to a cutting board and cut rounded slices of squash cross-ways. The goal is to cut as deeply as possible without going all the way through the squash. Return squash to baking dish, then stuff with sliced garlic and fresh sage leaves.
Baste the squash with the apple cider bourbon glaze, then roast until tender. (You’ll need to baste the squash every 10 minutes).
Sprinkle the panko topping over the hasselback butternut squash in the last 5 minutes of baking, then return it to the oven until the topping is golden brown.
Can I Use Regular Breadcrumbs?
Technically, yes. However, I highly recommend using panko breadcrumbs if possible. Panko breadcrumbs make for a lighter, crisper topping. Like, much much crispier!
Can I Omit The Bourbon?
If you don’t drink alcohol, you can omit the bourbon if needed. But note that the alcohol cooks out of the glaze, and imparts a rich flavor.
Tips For Making Hasselback Butternut Squash
- You must use fresh sage in this hasselback butternut squash recipe. Dried sage won’t work in this recipe and will result in the wrong flavor and texture.
- Use pure maple syrup in this recipe, not pancake syrup. Pancake syrup is mostly corn syrup — don’t use it.
- This hasselback butternut squash is best enjoyed immediately, as the topping loses its crunch over time.
Looking for other great Thanksgiving side dishes? Definitely check out the following tried and true sides:
- Focaccia stuffing with chorizo and squash
- Mashed potatoes with sour cream
- Crispy roasted brussel sprouts
- Cheddar biscuits
- Homemade applesauce
- Maitake mushrooms with ‘nduja
- Herb and garlic mashed potatoes
If you make these Hasselback Butternut Squash, please let us know by leaving a rating and review below!
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For more butternut squash recipes, check out the following:
- Butternut squash quiche
- Mashed butternut squash
- Roasted Beet Salad with Butternut Squash and Arugula
- Chorizo pasta with butternut squash
- Cranberry walnut crostini with ricotta, butternut squash, and balsamic
Hasselback Butternut Squash Recipe
- 1 large butternut squash
- 1 Tbsp olive oil
- ½ tsp kosher salt
- pinch of freshly ground black pepper
- 10-12 sage leaves
- 2 large garlic cloves thinly sliced
For the glaze
- 4 Tbsp unsalted butter
- ¼ cup apple cider vinegar
- 2 Tbsp pure maple syrup
- 8 large sage leaves
- 2 garlic cloves crushed
- ½ tsp ground cinnamon
- 2 Tbsp bourbon
For the topping
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese freshly grated
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp extra virgin olive oil
- ¼ cup spiced pecans crushed (Trader Joe's, but you can use regular toasted pecans tossed with ¼ teaspoon cayenne)
- 2 scallions thinly sliced
- ⅓ cup goat cheese crumbled
- Cut the squash. Place a rack in upper third of oven; preheat to 425 F. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below. Drizzle with olive oil, then season with ½ tsp kosher salt and a pinch of black pepper.
- Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼”), 15-18 minutes.
- Make the glaze. Combine butter, apple cider vinegar, and maple syrup in a small sauce pan over medium-high heat, stirring occasionally. When butter has melted and sauce begins to boil, add sage, garlic, and ground cinnamon. Cook for 5 minutes, then add bourbon. Cook for 1 minute more, then turn heat down to lowest setting.
- Cut the squash. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck sage leaves and thinly sliced garlic between a few of the slices; season with salt and pepper.
- Cook the squash. Roast squash, basting with glaze every 10 minutes or so and using a pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, about 45 minutes.
- Finish assembling and serve. In a medium bowl, combine panko, parmesan, 1 tsp salt, ½ tsp black pepper, and 2 tsp olive oil. Sprinkle panko breadcrumb mixture evenly on top of both butternut squash halves. Return to oven and cook for an additional 5-7 minutes, just until panko has browned. Top with crushed pecans, scallions, and goat cheese. Serve immediately.
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