Roasted Hasselback Butternut Squash
Fall is in full swing and it’s the perfect time of year for baking and roasting. My family and friends adore my fall cooking because I put extra care into making everything super cozy. My Roasted Hasselback Roasted Butternut Squash recipe is great this time of year because it’s hearty, warming, and easy to make. It’s not as heavy as the holiday meals we’re all looking forward to, so you can consider this one a warm-up for the colder months ahead!
Wait a second—Hasselback Squash? What about Hasselback Potatoes?
Last spring, I shared my Rosemary and Garlic Hasselback Potatoes recipe in Peoria Magazine… and a good Hasselback recipe is traditionally made with potatoes, but this Roasted Butternut Squash version is one of the most impressive fall recipes you’ll ever make.
Where do Hasselback recipes come from?
The name “Hasselback” as a food preparation is derived from its place of origin. The story goes that a chef named Leif Elisson developed the recipe in 1953 when he worked at the Hasselback Hotel and Restaurant in Stockholm, Sweden.
Selecting the Perfect Butternut Squash
If you’re not sure how to pick the best butternut squash, just follow these simple guidelines. Always look for squash that have nice, long necks. The neck area is where most of that delicious orange flesh is. Look for squash that have a nice light orange color to them. Make sure to avoid blemishes and soft spots.
How to Slice Hasselback Squash
If you know how to cut a Hasselback potato, then you can slice a Hasselback squash. And if not, don’t worry! The cutting technique for Hasselback squash is simple: Just think of an accordion. During baking, the final product will open up to look like an accordion. The process is easier than you think.
Just grab two wooden chopsticks, a sharp chef’s knife, and a cutting board. Place your peeled and par-baked squash half on a cutting board, cut side down. Place one chopstick on each side of the squash (the long way). Now, cut ¼-inch wide slices to create your accordion cut. As the knife blade goes through the squash to make a cut, the blade will stop when it meets the chopstick, ensuring that the cut does not go all the way through. Genius!
How to Season a Hasselback Butternut Squash
To give your roasted squash extra flavor, baste it with my delicious maple syrup butter mixture, then tuck some fresh sage leaves between a few of the slices. Remember to set a little glaze aside for extra basting. You’ll baste a few more times during the baking process so you get a nice, rich brown color on your Hasselback butternut squash. Rich, caramelized, savory, mouthwatering… that’s how you season a Hasselback butternut squash!
It’s all about presentation… How to Serve Hasselback Roasted Butternut Squash
Use two wide metal spatulas to lift the squash off the pan and transfer it to your presentation platter. Place a few fresh sage leaves on top and you have a dramatically delicious Hasselback Roasted Butternut Squash! Serve this easy and impressive fall recipe with grains like wild rice or quinoa, or a loaf of crusty bread and butter. Add your favorite protein for a heartier spread. Enjoy!
Roasted Hasselback Butternut Squash
Ingredients
- 1 large butternut squash with a long neck (about 2 pounds)
- 2 tablespoons olive oil
- Salt and ground white pepper
- 1 red Thai chile pepper, seeded and sliced
- ¾ cup maple syrup
- 3 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 24 whole fresh sage leaves
- ¼ cup coarsely chopped walnuts or hazelnuts
Instructions
- Preheat the oven to 425 degrees. Using a vegetable peeler, peel the skin off of the squash. Halve the squash lengthwise. Scoop out seeds with a large spoon.
- Rub the outside of the squash with the olive oil. Season lightly with salt and white pepper. Place the squash on a foil-lined baking sheet pan, cut side down, and roast until squash just begins to soften, about 15 minutes. Be careful not to overcook the squash. For this step, you just want to just pre-cook it so it softens.
- While your squash is roasting, prepare the glazing liquid. In a small pot, combine the sliced chile pepper, maple syrup, butter, and vinegar. Bring to a simmer over medium heat, stirring occasionally. The syrup should become thick enough to just coat the back of a spoon (about 6 to 8 minutes of simmering). Remove and discard the chile pieces.
- Using one or two large metal spatulas, transfer the squash halves, cut side down, to a cutting board lined with parchment paper and let cool slightly. Take two chopsticks and lay one along each long side of the squash. Using a sharp knife, cut the squash crosswise—the knife should hit the chopstick so you don’t cut the squash all the way through. Repeat with the other squash half.
- Transfer the squash, still on the parchment, onto a clean baking sheet pan. Tuck about 6 sage leaves between the slices of each squash half (using around 12 leaves total).
- Using a basting brush, glaze the squash with about ⅓ of the maple syrup mixture. Place the pan in the oven and roast for approximately 45 to 60 minutes or until the squash is soft and cooked through. Make sure to baste the squash 2 or 3 more times with the remaining glaze as it bakes! When it’s done, the outside of your squash will be a rich brown color.
- Remove the pan from the oven. Using two metal spatulas, carefully transfer the squash halves to a serving platter. Garnish with the remaining 12 sage leaves and the chopped walnuts or hazelnuts.
