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Two halved butternut squash on a tray with pecans and breadcrumbs

Hasselback Butternut Squash With Bourbon Glaze

Posted by: ari | well seasoned

Hasselback butternut squash is stuffed with fresh sage leaves and thinly sliced garlic, then topped with an apple cider bourbon glaze. Top the whole thing with panko breadcrumbs and crunchy pecans. A sweet, tangy side dish or vegetarian main for holiday entertaining!

recipe +-

Posted by: ari | well seasoned
Two halved butternut squash on a tray with pecans and breadcrumbs
Print Recipe
5 from 1 vote

Hasselback Butternut Squash

Hasselback butternut squash is stuffed with fresh sage leaves and thinly sliced garlic, then topped with an apple cider bourbon glaze. Top the whole thing with panko breadcrumbs and crunchy pecans. A sweet, tangy side dish or vegetarian main for holiday entertaining!
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: American
Keyword: bourbon glaze, hasselback butternut squash, hasselback squash
Servings: 4 servings
Calories: 442kcal
Author: ari | well seasoned

Ingredients

  • 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
  • cup goat cheese crumbled

Instructions

  • 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.
    Halved butternut squash, cleaned and placed on a baking sheet
  • 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.
    Bourbon glaze for butternut squash
  • 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.
    Roasted butternut squash with breadcrumbs
  • 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.
    Close up of hasselback butternut squash

Nutrition

Calories: 442kcal | Carbohydrates: 32.7g | Protein: 7.4g | Fat: 31.9g | Saturated Fat: 10.9g | Cholesterol: 38mg | Sodium: 1386mg | Fiber: 4.8g | Sugar: 10.1g
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