Hasselback Butternut Squash Recipe

Hasselback Butternut Squash

 The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Yield: 1 squash
Nutrition Facts (per serving)
142 Calories
8g Fat
20g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 142
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 360mg 16%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 2g
Vitamin C 23mg 115%
Calcium 70mg 5%
Iron 1mg 6%
Potassium 448mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hasselback butternut squash is a gorgeous vegetarian dish that is a nice addition to any holiday table. It’s full of fall and winter flavors like walnuts, brown sugar, and sage. With only five ingredients and one pan, this dish is much easier than it looks. It will look like it took you all day to make and is sure to impress vegetarians and carnivores alike.

Hasselback is a technique of slicing a vegetable or fruit thinly while still leaving it connected, opening it up like an accordion. It's frequently used on potatoes, but works just as well with other firm, elongated veggies. In this recipe, it allows the butternut squash to get crispy while cooking evenly.

2:12

Watch: How to Hasselback Anything

"This hasselback butternut squash is not only delicious, but it makes a beautiful presentation and will look quite impressive on any table at any time of year. A pair of chopsticks is all you really need to get the job done, and a good set of directions, which you'll find here." —Diana Andrews

Hasselback Butternut Squash Recipe/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 medium butternut squash

  • 3 tablespoons melted unsalted butter, more to taste

  • 1 teaspoon salt, more to taste

  • 2 tablespoons packed brown sugar, more to taste

  • Fresh sage leaves, for garnish

  • 2 tablespoons coarsely chopped toasted walnuts

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 425 F. 

    Gather the ingredients
     The Spruce Eats / Leah Maroney
  2. Peel the butternut squash. Make sure to peel down to the brightest orange layer, getting rid of all of the peel, otherwise the squash will be tough when cooked. 

    Peel the butternut squash
     The Spruce Eats / Leah Maroney
  3. Cut the squash in half lengthwise using a sharp knife. 

    Slice the squash in half lengthwise
     The Spruce Eats / Leah Maroney
  4. Scoop out the seeds and strings from the inside of the squash. Reserve the seeds for roasting, if desired.

    Scoop out the seeds from the butternut squash
     The Spruce Eats / Leah Maroney
  5. Place half of the squash cut-side down on a flat surface. Place a chopstick on either side of the squash. Make sure to place it as close to the squash as you can. This will prevent you from cutting all the way through the squash and helps you make the cuts uniform. 

    Prepare to slice the butternut squash
     The Spruce Eats / Leah Maroney
  6. Slice the squash straight down until your knife stops at the chopsticks. Place each cut as close together as you can, about 1/8 of an inch is ideal. If you want to get super exact, you can put a ruler next to the squash. Repeat with the other half.

    Hasselback the squash
     The Spruce Eats / Leah Maroney
  7. Place the squash on a large foil-lined rimmed baking sheet. Pat the top dry with a paper towel. Brush the top of the squash with the melted butter. Gently separate the cuts with your fingers and brush more butter in between the layers. Season with salt.

    Brush butternut squash with butter
     The Spruce Eats / Leah Maroney
  8. Press the brown sugar evenly over the top of the squash. You can also add more in between the layers, if desired. Bake until tender, about 45 minutes. 

    Bake the squash
     The Spruce Eats / Leah Maroney
  9. Brush any glaze from the pan over the squash. Top with more salt, if desired. Thinly slice the sage leaves. Garnish the squash with the walnuts and sage leaves. Serve immediately.  

    Hasselback Butternut Squash
    The Spruce Eats / Leah Maroney

Tip

  • Look for butternut squash that are heavy for their size.
  • Select butternut squash with fat or long necks and a small bulb. These will yield the most meat.

Variations

  • Garnish with thyme leaves instead of sage.
  • Try pecans or pine nuts instead of walnuts.
  • Omit the brown sugar and drizzle with agave at the end before garnishing.

How to Store

  • Transfer to an airtight, covered container and store in the refrigerator for up to 3 days.
  • We don't advise freezing leftovers.

Is Butternut Squash a Fruit or a Vegetable?

Butternut squash is considered a fruit since it grows from the flower of the plant.