Description
A visually stunning and flavorful Hasselback butternut squash recipe that balances the natural sweetness of the roasted squash with the salty tang of feta, crunchy pistachios, and bright bursts of pomegranate seeds or dried cherries. Easy to prepare and perfect as a side dish or vegetarian main.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash (about 3 pounds)
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly-ground black pepper, to taste
- 2 tablespoons pure maple syrup
- 1/4 to 1/2 teaspoon red pepper flakes, depending on spiciness preference
- 6 to 8 fresh sage leaves
Toppings
- Crumbled feta cheese
- Chopped salted pistachios or salted pepitas
- Dried cherries
- Pomegranate seeds
- Finely chopped parsley
Instructions
- Preheat and Prepare Squash: Heat the oven to 425°F. Halve the butternut squash lengthwise, scoop out the seeds using a spoon, and peel off the skin with a vegetable peeler or sharp knife.
- Initial Roast: Place the squash halves cut side down in a baking dish just large enough to hold them side by side. Rub the squash all over with 1 tablespoon of olive oil and season both sides generously with kosher salt and fresh black pepper. Roast for 15 to 20 minutes, until the squash starts to soften but remains firm enough to score. Test by inserting a paring knife about 1/4 inch, which should meet slight resistance.
- Maple Syrup Glaze: While the squash roasts, whisk together the 2 tablespoons of remaining olive oil with the maple syrup and a pinch of red pepper flakes until well combined. Set aside.
- Score the Squash Hasselback Style: Remove the squash from the oven and let it cool slightly. Place one half of the squash between two chopsticks to prevent cutting through completely. Using a sharp knife, score the squash crosswise into thin shingles, stopping once you reach the chopsticks. Repeat with the other half of the squash.
- Add Sage and Season: Tuck the fresh sage leaves between several of the cut shingles on each squash half. Drizzle half of the maple syrup mixture over the squash and season again with salt and pepper to taste.
- Final Roast and Baste: Return the squash to the oven and roast for 45 to 60 minutes until completely tender. Baste halfway through with the remaining maple syrup mixture, ensuring it gets into all the nooks and crannies. Optionally, baste again with 10 minutes remaining for extra flavor. Remove any burnt bits that may form with a spoon.
- Add Toppings and Serve: When done, top the squash with crumbled feta, chopped pistachios or pepitas, dried cherries or pomegranate seeds, and a sprinkle of chopped parsley. Serve warm as a side dish or vegetarian main.
Notes
- Using chopsticks while scoring prevents you from slicing all the way through the squash.
- The combination of sweet maple syrup and spicy red pepper flakes adds a balanced depth of flavor.
- You can substitute dried cherries with dried cranberries or raisins based on preference.
- Toppings like salty feta and nuts provide textural contrast and complement the natural sweetness of the squash.
- Fresh sage leaves tucked into the fissures add aromatic herb flavor.
- Make sure to baste thoroughly to keep the squash moist and flavorful.
- Prep Time: 15 minutes
- Cook Time: 60–80 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 10g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Hasselback butternut squash, roasted butternut squash, vegetarian side dish, maple glazed squash, fall recipes
