Roasted Hasselback Butternut Squash

Skip to Recipe

This roasted butternut squash recipe emphasizes the natural sweetness of the squash while adding just a touch of hot honey butter. Jazz it up with a little sage for that quintessential Fall flavor. Using the hasselback cutting technique on butternut squash allows every bit of flavor to get into all the nooks and crannies while ensuring a perfectly cooked squash.

Hasselback style squash on a white plate with sage leaves.

WANT TO SAVE THIS RECIPE?

I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!

This post may include affiliate links. Please read my disclosure policy.

When the weather turns colder and the leaves begin to change, it is officially squash season. The presentation of this squash recipe is lovely. The sweetness of squash pairs perfectly with our tart roasted cranberries and a tangy Brussels sprout salad.

Once you learn the hasselback technique, you can make this recipe with compound herb butter or my garlic butter sauce with white wine!

When I first tested this recipe, I made brown butter before adding the honey. I didn't find that the extra time and work made any significant difference in this recipe. But I did learn, cook it on the bottom rack or the top will burn. Oops!

📖Why My Recipe Works

Butternut squash is notoriously hard to cook. Often I just make squash soup because it is difficult to keep it firm yet soft enough to eat. That is where the hasselback cooking technique comes in.
The squash stays whole at the bottom, but the top is cut into thin slices. This allows the flavor to permeate the entire squash while ensuring it cooks evenly. It also makes for a lovely display.
This recipe is vegetarian and gluten-free. We have also included dairy-free and vegan accommodations so everyone can enjoy!

🧾Ingredient Notes

Butternut Squash- Choose a firm squash that feels heavy for its size with no deep cuts, bruises, or green spots. An intact, sturdy stem is best. For this recipe, a 2-3 pound squash works well, though size only slightly affects cooking time and butter amount.
Unsalted Butter- If you use salted butter, reduce the salt to ¼ teaspoon.
Honey- Raw local honey is always my favorite. But you can also use brown sugar or maple syrup. You can also use fermented garlic honey and skip the fresh garlic.
Crushed Red Pepper- I tried this recipe with jalapeno pepper to start. I felt it was too overpowering. Dried red chili gives just the right heat and texture. Plus, you can reduce it down to ¼ teaspoon in increase it by ½ teaspoon. Much easier to control the spice level.
Rice Vinegar- I like rice vinegar for its light flavor. Champagne vinegar is a lovely choice. But when I am out, a little apple cider vinegar can be used.
Aromatics- Fresh sage, fresh garlic, and salt.
Toasted Pecans- You can also toast up the squash seeds or use slivered almonds or chopped walnuts.

⏲️How to Make Hasselback Butternut Squash

Peeling butternut squash to remove the white rind.

Completely peel the squash and trim the ends. I recommend a sharp vegetable peeler and bread knife over a Chef's knife for more control.

Cutting the squash and half and using two spoons to line up the hasselback cuts.

Scoop out the seeds and stringy flesh. Place each squash half cut side down, between two wooden spoons (which work better than chopsticks). Using a sharp knife, slice ¼-inch slits across the squash, stopping about ¼ inch from the bottom so it stays intact.

A stainless steel pan with sautéed garlic, herbs, and red pepper flakes in oil, stirred with a wooden spoon, sits on a white and striped kitchen towel-perfect for drizzling over Hasselback Butternut Squash.

In a small saucepan, melt the butter and honey over low heat, stirring to combine. Add minced garlic and red pepper flakes; cook 1-2 minutes until fragrant. Remove from heat, stir in sage, salt, and vinegar, and let steep.

Hasselback Butternut Squash, halved and scored, is topped with herbs and seasoning, then arranged on a baking tray for roasting.

Place the squash halves, center side down, on your baking sheet. Brush or spoon over the melted butter mixture, working it in between the slices. Bake until the flesh easily pierces with a fork, but it is not yet mushy.

🥗What to Serve with Butternut Squash

Hasselback squash is a great option for a plant-based main course. Pair it with a simple house salad for a weeknight dinner or let it be the centerpiece of your holiday table.

This squash is an excellent side dish for my herb turkey breast recipe. From our modern green bean casserole or my favorite garlicky green beans, there are so many options.

Hasselback squash on a white plate with sage leaves, pecans and chili flakes.

More Squash Side Dishes

👩🏻‍🍳 Expert Tips

A grapefruit spoon makes easy work of removing the squash seeds.
It is important to peel away all the white skin, so that the orange flesh shows through completely. Any white skin leftover on the squash will make be tough when cooked.
Use a bread knife instead of a large knife to cut the squash in half.
If the garlic begins to burn tent the squash with aluminum foil.
This recipe can be made in a cast-iron skillet, roasting pan, or rimmed baking pan.
I highly recommend lining your pan with parchment paper or aluminum foil. Otherwise, be sure to oil the bottom half of the squash to prevent it from sticking to your baking dish.
The size of your squash will greatly impact the cooking time.
Rotate the pan halfway through cooking but leave the squash face down.

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?

📖 Recipe Card

Common Recipe Questions

How do you toast pecans?

Add them to a small saute pan over medium heat. Dry toast for 3 to 5 minutes. Watch the pan carefully to ensure the pecans don't burn. The pecans are ready when they have a nutty smell.

How long does butternut squash last?

Ripe butternut squash will last 1 to 3 months when properly stored. Keep at room temperature in a dark place.