This recipe for Hasselback Butternut Squash will become a new family favorite any time of year!
Goodbye, potatoes. Hello, Hasselback butternut squash! Sometimes, you have to take a familiar classic and turn it on its head for a whole new taste. In this case, we’re substituting butternut squash for potatoes. While it is the perfect holiday side dish, you will want to enjoy it any time of year.
Hasselback potatoes originated in Sweden and got their name from a restaurant in Stockholm called Hasselbacken, where they served a dish called hasselbackspotatis. Today, chefs and home cooks enjoy this cooking style with many vegetables and fruits, including carrots, parsnips, beets, eggplant, sweet potatoes, tomatoes, and apples. The seasonings and toppings may change, but the result is the same — incredible goodness!
This roasted butternut squash recipe will delight the senses. It is not only delicious but also visually stunning. The thin slices cut into the vegetable’s flesh infuse each bite with delectable flavor. Just thinking about the maple syrup, cinnamon, nutmeg, and cayenne seeping into the deep crevices of the squash makes my mouth water. The aroma will also make your whole house smell so good.
Is Hasselback Butternut Squash Healthy?
Butternut squash is packed with vitamins A and C, and also contains fiber, manganese, magnesium, and potassium. Incorporating colorful vegetables such as butternut squash into your diet is a great way to nourish your body. Roasting the squash infuses plenty of flavor without excessive added sugar or fat. This recipe (which serves four) uses only 1 ½ tablespoons of olive oil and 3 tablespoons of maple syrup.
How to Peel Butternut Squash
I have always found peeling a butternut squash the most challenging and time-consuming part of preparing this delicious vegetable. Once I slice off the ends, I cut the squash in half, and remove the seeds. It’s then easy to peel each half by laying it flat on a cutting board. Take a wide vegetable peeler, start at the smaller end, and work your way down. If you have an oddly shaped squash, you may have to work from each side towards the middle.
How to make ahead and store
You can start the preparation ahead of time by partially precooking the squash. After roasting the butternut squash for 15 minutes and making your slices, roast it without any toppings for another 15 to 25 minutes, depending on the size. You want the squash to be partially cooked but not tender. Let it cool, then refrigerate it in an airtight container for up to 2 days. When ready to serve, drizzle the maple syrup mixture on top and bake at 425°F for 20 to 25 minutes until tender and caramelized.
Cooked Hasselback butternut squash will last 4 days in the fridge or 3 months in the freezer when stored in the appropriate airtight containers or freezer bags. Defrost the frozen squash overnight in the refrigerator before reheating.
Serving Suggestions
If this recipe gets you in the mood for a holiday-inspired meal, serve it with this Air Fryer Turkey Breast or Easy Turkey Meatloaf. Add some Green Beans With Almonds and Cornbread With Creamed Corn. For dessert, try these Paleo Pecan Pie Bars or Pumpkin Spice Magic Cookie Bars for a unique take on a holiday-themed dessert. Who knows, you might start some new holiday traditions.
Ingredients
- 1 medium butternut squash halved, peeled, seeds removed
- 1 1/2 tablespoons olive oil
- Sea salt to taste
- Black pepper to taste
- 3 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans
- Pinch of cayenne pepper
- Fresh thyme for garnish
- Crumbled feta cheese or goat cheese for garnish
Instructions
- Preheat oven to 425°F. Halve the squash lengthwise, scoop out seeds, and peel. Place on a baking sheet, cut side down, and rub with olive oil. Season with salt and pepper.
- Roast the squash for 15 minutes to soften.
- Remove squash from oven, let cool slightly. Make thin slices in the squash about 1/4 inch apart, being careful not to cut all the way through. Mix maple syrup, cinnamon, cayenne, and nutmeg, and brush over squash.
- Return to oven and roast for an additional 40 to 50 minutes, or until the entire squash is to your desired tenderness. Sprinkle with chopped pecans in the last 5 minutes of roasting.
- Top squash with fresh thyme and crumbled cheese when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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