As the seasons change and fall arrives, our kitchens start to fill with the warm, comforting aromas of roasting vegetables. And what better way to celebrate the harvest season than with a delicious Hasselback butternut squash recipe? These stunning, symmetrical squashes are not only visually appealing but also packed with nutrients and flavor. In this article, we’ll explore 20 mouthwatering recipes that showcase the versatility and deliciousness of Hasselback butternut squash.
From classic maple glaze to more adventurous flavor combinations like brown butter sage and spicy honey glazed, these recipes will inspire you to get creative in the kitchen and make the most of the season’s bounty. Whether you’re a seasoned cook or just starting out, we’ve got you covered with a range of easy-to-make and impressive-looking dishes that are sure to become new fall favorites.
So grab your favorite squash and let’s dive into the world of Hasselback butternut squash recipes!
Maple Glazed Hasselback Butternut Squash
Elevate your fall gatherings with this sweet and savory side dish. A simple yet impressive recipe that combines the natural sweetness of butternut squash with a hint of maple syrup.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup pure maple syrup
– 1 tsp salt
– 1/2 tsp black pepper
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and cut it in half lengthwise.
3. Using a sharp knife, make 5-7 parallel cuts on each half, being careful not to cut all the way through.
4. In a small bowl, mix together butter, maple syrup, salt, and pepper.
5. Place the squash halves on a baking sheet lined with parchment paper.
6. Brush the maple glaze mixture evenly onto the squash, making sure to get it into the cuts.
7. Roast in the preheated oven for 45-50 minutes, or until tender and caramelized.
Cooking Time: 45-50 minutes
Rosemary Garlic Hasselback Butternut Squash
This recipe combines the warm flavors of rosemary and garlic with the natural sweetness of butternut squash, creating a perfect side dish for your next special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together garlic, rosemary, salt, and pepper.
4. Place the squash on a baking sheet, cut side up.
5. Drizzle olive oil over the squash and sprinkle the garlic-rosemary mixture evenly.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Parmesan Crusted Hasselback Butternut Squash
This recipe elevates the humble butternut squash to new heights by combining its natural sweetness with the savory flavor of parmesan cheese and a crispy crust. Perfect as a side dish or main course, this dish is sure to please.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, Parmesan cheese, salt, pepper, and garlic powder.
4. Place the squash cut-side up on a baking sheet and brush the mixture evenly over both halves.
5. Roast for 45-50 minutes or until tender and caramelized.
6. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Brown Butter Sage Hasselback Butternut Squash
This recipe combines the natural sweetness of butternut squash with the nutty flavor of brown butter and the earthy taste of sage. The result is a deliciously aromatic side dish perfect for fall gatherings.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage
– Salt, to taste
– Optional: brown sugar, maple syrup, or other sweetener of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small saucepan, melt 2 tablespoons of butter over medium heat until browned and fragrant.
4. Stir in chopped sage and season with salt to taste.
5. Place the squash halves on a baking sheet, cut side up. Brush with the brown butter mixture, leaving a 1-inch border around each half.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Serve warm, garnished with additional sage if desired.
Cooking Time: 45-50 minutes
Spicy Honey Glazed Hasselback Butternut Squash
Elevate your fall gatherings with this sweet and spicy twist on traditional roasted butternut squash. This recipe combines the natural sweetness of the squash with the tanginess of honey and a kick of heat from gochujang.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup honey
– 2 tbsp gochujang
– 1 tsp soy sauce
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the squash, then cut it in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. In a small bowl, whisk together olive oil, salt, and black pepper. Brush the mixture evenly onto the squash.
5. Drizzle honey, gochujang, and soy sauce over the squash, spreading it to the edges.
6. Roast for 45-50 minutes, or until tender and caramelized.
Cooking Time: 45-50 minutes
Cranberry Walnut Stuffed Hasselback Butternut Squash
This recipe combines the natural sweetness of butternut squash with the tanginess of cranberries and crunch of walnuts, perfect for a seasonal side dish or main course.
Ingredients:
– 2 large butternut squashes
– 1/4 cup brown sugar
– 2 tablespoons olive oil
– 1/4 cup chopped fresh thyme
– 1/2 cup cranberries, fresh or frozen
– 1/2 cup chopped walnuts
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together brown sugar, olive oil, and thyme. Brush the mixture evenly onto the squash flesh.
4. Stuff each squash half with cranberries and walnuts, dividing them evenly.
5. Place the stuffed squashes on a baking sheet lined with parchment paper, cut side up.
6. Roast in the preheated oven for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Balsamic Roasted Hasselback Butternut Squash
This recipe brings together the natural sweetness of butternut squash with the tangy flavor of balsamic glaze, creating a delicious and savory side dish perfect for any occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup balsamic glaze (or reduced balsamic vinegar)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for 45 minutes or until tender.
6. After 30 minutes of roasting, brush the balsamic glaze over the squash.
7. Continue to roast for an additional 15-20 minutes, or until caramelized and golden brown.
Cooking Time: 60-70 minutes
Herbed Goat Cheese Hasselback Butternut Squash
Elevate your fall meal with this flavorful and visually stunning dish, featuring roasted butternut squash filled with creamy herbed goat cheese. Perfect for a cozy dinner party or special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup herbed goat cheese
– 2 tbsp olive oil
– 2 tsp chopped fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together herbed goat cheese, olive oil, thyme, salt, and pepper.
4. Place the squash halves on a baking sheet, cut side up.
5. Spread the goat cheese mixture evenly onto each squash half.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Pumpkin Spice Hasselback Butternut Squash
Get ready to elevate your fall cooking with this unique and flavorful dish, combining the natural sweetness of butternut squash with the warmth of pumpkin spice. This recipe is perfect for a cozy dinner or as a stunning side dish for your next holiday gathering.
Ingredients:
– 2 large butternut squashes (about 1 lb each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp pumpkin pie spice
– 2 tbsp brown sugar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, salt, black pepper, cinnamon, nutmeg, and pumpkin pie spice.
4. Brush the mixture evenly onto the squash flesh.
5. Place the squash on a baking sheet, cut side up.
6. Sprinkle brown sugar over the squash.
7. Bake for 45-50 minutes or until tender and caramelized.
Cooking Time: 45-50 minutes
Garlic Thyme Hasselback Butternut Squash
This recipe combines the sweetness of butternut squash with the savory flavors of roasted garlic and thyme, creating a delicious and aromatic side dish perfect for any occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3 cloves of garlic, peeled and separated
– 2 tbsp olive oil
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Roast the garlic by wrapping it in foil and baking for 30 minutes, or until soft and mashed.
5. Remove the squash from the oven and spread the roasted garlic on each half, leaving a 1-inch border around the edges.
6. Sprinkle thyme leaves over the garlic and season with salt and pepper to taste.
7. Return the squash to the oven for an additional 20-25 minutes, or until caramelized and tender.
Cooking Time: Approximately 45-50 minutes
Cinnamon Apple Hasselback Butternut Squash
This sweet and savory recipe combines the natural sweetness of butternut squash with the warmth of cinnamon, the crunch of apples, and the nuttiness of brown sugar. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/2 cup diced apples (any variety, e.g., Granny Smith, Gala)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together butter, brown sugar, cinnamon, salt, and pepper.
4. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
5. Spoon the sugar mixture evenly over each squash half, then top with diced apples.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Pecan Praline Hasselback Butternut Squash
Ingredients:
– 2 large butternut squash (about 3 lbs each)
– 1/4 cup pecan praline syrup
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 2 tbsp unsalted butter, melted
– 1/4 cup chopped pecans
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut a 3-inch deep slit along the natural curve of each squash, being careful not to cut all the way through.
3. In a small bowl, mix together praline syrup, brown sugar, cinnamon, and salt.
4. Brush the mixture onto the squash, making sure to get it into the slits.
5. Drizzle melted butter over the squash, followed by chopped pecans.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Smoky Paprika Hasselback Butternut Squash
Elevate your side dish game with this flavorful and visually stunning recipe, perfect for fall gatherings or cozy night in. Smoky paprika adds a depth of flavor to the natural sweetness of butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp brown sugar
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together olive oil, smoked paprika, brown sugar, salt, and pepper.
4. Brush the mixture evenly onto both squash halves, making sure to get it into the crevices.
5. Place squash on a baking sheet, cut side up, and roast for 45-50 minutes, or until tender and caramelized.
6. Garnish with fresh thyme leaves before serving.
Cooking Time: 45-50 minutes
Ginger Soy Glazed Hasselback Butternut Squash
Elevate your fall cooking game with this sweet and savory Hasselback butternut squash recipe, featuring a sticky ginger soy glaze. Perfect as a side dish or main course, this flavorful squash is sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter, softened
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp freshly grated ginger
– 1 tsp salt
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together butter, brown sugar, soy sauce, ginger, and salt.
4. Place the squash on a baking sheet, cut side up. Brush the glaze evenly over both halves of the squash.
5. Roast for 45-50 minutes or until tender and caramelized.
6. During the last 10 minutes, brush with chicken broth to add moisture.
Cooking Time: 45-50 minutes
Blue Cheese and Pear Hasselback Butternut Squash
Elevate your fall gatherings with this unique side dish that combines the natural sweetness of butternut squash with the tanginess of blue cheese and the crispness of pear. This recipe is perfect for a holiday dinner or a cozy autumn evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup blue cheese crumbles
– 1 ripe pear, diced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped fresh thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45 minutes, or until tender and caramelized.
5. Top each squash half with blue cheese crumbles, diced pear, salt, and pepper to taste.
6. Return to the oven for an additional 10-15 minutes, or until the blue cheese is melted and bubbly.
Cooking Time: Approximately 55-60 minutes
Lemon Herb Hasselback Butternut Squash
Brighten up your meal with this flavorful and visually appealing Lemon Herb Hasselback Butternut Squash. This recipe combines the natural sweetness of butternut squash with the brightness of lemon and the earthiness of herbs, making it a perfect side dish or main course.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 lemon, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, garlic, thyme, rosemary, lemon juice, salt, and pepper.
4. Place the squash halves on a baking sheet, cut side up. Brush the herb mixture evenly over the squash.
5. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
6. Garnish with chopped parsley, if desired. Serve warm.
Cooking Time: 45-50 minutes
Chipotle Lime Hasselback Butternut Squash
This recipe combines the natural sweetness of butternut squash with the smoky heat of chipotle peppers and the brightness of lime juice, creating a unique and flavorful side dish perfect for any occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 2 tbsp freshly squeezed lime juice
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: crumbled queso fresco or feta cheese for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together olive oil, chipotle peppers, lime juice, and cumin.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Brush the squash with the chipotle-lime mixture, making sure to coat evenly.
6. Season with salt and pepper to taste.
7. Roast for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Caramelized Onion Hasselback Butternut Squash
Caramelized Onion Hasselback Butternut Squash Recipe
Sweet and savory, this side dish combines the natural sweetness of caramelized onions with the earthy flavor of roasted butternut squash. This recipe is perfect for a cozy night in or as a unique addition to your holiday table.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1 tsp paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together olive oil, sliced onions, garlic, salt, and pepper.
4. Spread the onion mixture evenly on each squash half.
5. Roast the squash for 45 minutes or until tender.
6. Remove from oven and sprinkle with paprika if desired.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Curry Coconut Hasselback Butternut Squash
This unique recipe combines the natural sweetness of butternut squash with the warmth of Indian-inspired curry flavors and the creaminess of coconut. The result is a deliciously aromatic and flavorful side dish perfect for any occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup curry powder
– 1/4 cup shredded coconut
– 1/4 cup heavy cream
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together curry powder, shredded coconut, and salt.
4. Place the squash on a baking sheet, cut side up. Drizzle with butter and sprinkle with the curry-coconut mixture.
5. Roast for 45-50 minutes or until the squash is tender and caramelized.
6. Stir in heavy cream and adjust seasoning as needed.
7. Garnish with fresh cilantro and serve warm.
Cooking Time: 45-50 minutes
Pomegranate Glazed Hasselback Butternut Squash
A sweet and savory twist on traditional roasted butternut squash, this recipe combines the natural sweetness of pomegranate with the earthy flavor of butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup honey
– 1/4 cup pomegranate juice
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash and cut it into a Hasselback-style spiral, leaving the skin intact.
3. In a small bowl, whisk together honey, pomegranate juice, olive oil, cinnamon, salt, and pepper.
4. Brush the glaze all over the squash, making sure to get some between the folds.
5. Roast the squash for 45-50 minutes, or until tender and caramelized.
6. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 45-50 minutes
Summary
Get ready to fall in love with the flavors of autumn with these 20 delicious Hasselback butternut squash recipes! From sweet and savory glazes to crunchy toppings, these creative twists on the classic recipe are sure to impress. Try maple-glazed or rosemary-garlic infused for a savory take, or go sweet with parmesan-crusted or pecan-praline topped. Whether you’re in the mood for something spicy, smoky, or simply comforting, there’s a Hasselback butternut squash recipe here to satisfy your cravings.