Hasselback Butternut Squash. Butternut squash halves cut into thin attached slices and roasted with maple-sage butter. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A whole squash with a sliced face
The attached thin slices let butter and sage settle between layers while each half stays recognizable on the platter. A first roast softens the peeled squash enough for safer, more even slitting.
This two-stage method and ninety-minute total are working estimates for a medium squash. Knife control and actual center tenderness need testing.
Peel, seed and soften first
Cut a stable squash lengthwise, remove seeds and peel. Brush with olive oil before the first oven interval so the outside does not dry.
Stop after the halves are just soft enough to cut. If they become fully tender at this point, narrow slices may collapse.
Ingredients for 4 side portions
| Ingredient | Amount | Use |
|---|---|---|
| Medium butternut squash | 1 squash | Halve lengthwise, seed and peel carefully. |
| Olive oil | 1 tablespoon | Initial roast. |
| Unsalted butter, melted | 3 tablespoons | For glaze. |
| Pure maple syrup | 1 tablespoon | For glaze. |
| Fresh sage, chopped | 1 tablespoon | For glaze. |
| Fine salt | 1/2 teaspoon | Divide over halves. |
| Ground black pepper | 1/4 teaspoon | Glaze seasoning. |
Step-by-step method
- Heat oven to 400°F. Halve one medium butternut squash lengthwise, scoop seeds and peel both halves. Brush with 1 tbsp olive oil and roast cut-side down on a sheet about 20 minutes until just softened enough to slice without breaking.
- Cool until safe to handle, about five minutes. Turn cut-side down between two wooden spoon handles and make narrow crosswise cuts along each half, stopping at the handles so the slices stay attached.
- Whisk 3 tbsp melted butter with 1 tbsp maple syrup, 1 tbsp chopped sage, 1/2 tsp salt and 1/4 tsp pepper. Brush into the slits and over both halves.
- Roast another 35–40 minutes, basting once, until a knife passes through the thickest squash and edges color. Divide into four provisional side portions. Test slit spacing, glaze scorching and center tenderness.
Use handles as a stop
Lay each cooled half between two wooden spoon handles. They keep the knife from going through the bottom and separating every slice.
Work slowly with a sharp knife. The goal is even thin slits, not a perfect accordion in an unsafe hurry.
Brush and roast
Maple, melted butter, sage and seasoning go over and between slices. A light baste midway can coat newly opening edges.
Maple can darken before the squash is tender. If that happens, loosely shield and note the glaze amount and oven temperature in a trial.
Serve and store
Divide the two halves into four side portions after the thickest part is tender. A serving is not a whole squash half unless the yield is intentionally revised.
Refrigerate leftovers promptly. Reheating appearance and a precise storage-quality window remain untested.
Hasselback questions
Should slits go through?
No. The bottom should keep the thin slices attached.
Are the seeds left in?
No. Remove seeds before roasting.
Is this dairy-free?
No. The measured glaze uses butter.
Further reading and related Chefly recipes: Land O'Lakes hasselback butternut squash. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Hasselback Butternut Squash. Category: Side Dishes. 4 side portions. Prep approximately 25 minutes; cooking approximately 60 minutes; additional cooling/chilling approximately 5 minutes; total approximately 90 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 squash Medium butternut squash; 1 tablespoon Olive oil; 3 tablespoons Unsalted butter, melted; 1 tablespoon Pure maple syrup; 1 tablespoon Fresh sage, chopped; 1/2 teaspoon Fine salt; 1/4 teaspoon Ground black pepper.
Instructions: Heat oven to 400°F. Halve one medium butternut squash lengthwise, scoop seeds and peel both halves. Brush with 1 tbsp olive oil and roast cut-side down on a sheet about 20 minutes until just softened enough to slice without breaking. Cool until safe to handle, about five minutes. Turn cut-side down between two wooden spoon handles and make narrow crosswise cuts along each half, stopping at the handles so the slices stay attached. Whisk 3 tbsp melted butter with 1 tbsp maple syrup, 1 tbsp chopped sage, 1/2 tsp salt and 1/4 tsp pepper. Brush into the slits and over both halves. Roast another 35–40 minutes, basting once, until a knife passes through the thickest squash and edges color. Divide into four provisional side portions. Test slit spacing, glaze scorching and center tenderness.
Allergens: Milk. Review packaged ingredients and cross-contact before serving.
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Hasselback Butternut Squash
- Total Time: 90 minutes
- Yield: 4 servings 1x
Description
Four side portions from two hasselback-cut butternut halves.
Ingredients
- 1 squash Medium butternut squash
- 1 tablespoon Olive oil
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Pure maple syrup
- 1 tablespoon Fresh sage, chopped
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 400°F. Halve one medium butternut squash lengthwise, scoop seeds and peel both halves. Brush with 1 tbsp olive oil and roast cut-side down on a sheet about 20 minutes until just softened enough to slice without breaking.
- Cool until safe to handle, about five minutes. Turn cut-side down between two wooden spoon handles and make narrow crosswise cuts along each half, stopping at the handles so the slices stay attached.
- Whisk 3 tbsp melted butter with 1 tbsp maple syrup, 1 tbsp chopped sage, 1/2 tsp salt and 1/4 tsp pepper. Brush into the slits and over both halves.
- Roast another 35–40 minutes, basting once, until a knife passes through the thickest squash and edges color. Divide into four provisional side portions. Test slit spacing, glaze scorching and center tenderness.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 20-minute initial softening plus 35–40-minute slit roast and five-minute stand; squash size varies.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 60 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One quarter of the whole squash