This recipe turns a simple butternut squash into an eye-catching centerpiece. The hasselback technique allows the squash to absorb all the delicious flavors while creating crispy edges and a soft interior. The maple glaze enhances the natural sweetness, making it perfect for both everyday meals and special occasions. It’s easy to prepare yet looks impressive on the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butternut squash, peeled and halved lengthwise, seeds removed olive oil or melted butter maple syrup garlic, minced fresh thyme or rosemary salt black pepper
optional toppings: chopped nuts, crumbled cheese, chili flakes
Directions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Place the butternut squash halves cut-side down and carefully make thin, even slices across each half, stopping just before cutting all the way through to keep the base intact.
Brush the squash with olive oil or melted butter, making sure it seeps into the slices. Season with salt and black pepper.
Roast for about 25–30 minutes, until the squash begins to soften.
In a small bowl, mix maple syrup with minced garlic and chopped herbs.
Remove the squash from the oven and brush generously with the maple mixture, ensuring it gets between the slices.
Return to the oven and roast for another 20–25 minutes, basting once more halfway through, until the squash is tender and caramelized with slightly crisp edges.
Remove from the oven and sprinkle with optional toppings if desired. Serve warm.
Servings and timing
Servings: 4 servings Prep time: 15 minutes Cook time: 45–55 minutes Total time: about 1 hour 10 minutes
Variations
You can add a pinch of cinnamon or nutmeg for a warm, spiced flavor. Swap maple syrup with honey for a slightly different sweetness. For a savory twist, include a sprinkle of parmesan cheese or a drizzle of balsamic glaze before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a moderate temperature until warmed through, or in a microwave for convenience. For best texture, avoid overheating.
FAQs
Do I need to peel the butternut squash?
Yes, peeling helps achieve a tender texture and better flavor absorption.
How do I cut hasselback slices safely?
Place chopsticks or wooden spoons alongside the squash to prevent cutting all the way through.
Can I prepare this in advance?
You can slice and season the squash ahead of time, then roast when ready.
What herbs work best?
Thyme and rosemary complement the sweetness very well.
Can I make this dish vegan?
Yes, use olive oil instead of butter and ensure toppings are plant-based.
How do I know when it’s done?
The squash should be fork-tender and caramelized on the edges.
Can I use pre-cut squash?
It’s best to use whole halves for the hasselback effect.
Can I freeze leftovers?
Freezing is not recommended as it can affect texture.
What can I serve this with?
It pairs well with roasted meats, grains, or salads.
Can I add spice?
Yes, chili flakes or a touch of cayenne can add a nice kick.
Conclusion
Maple roasted hasselback butternut is a visually impressive and delicious dish that brings out the natural sweetness of squash with a rich maple glaze. Perfect for gatherings or cozy meals, it’s a simple recipe that delivers both flavor and presentation.
This maple roasted hasselback butternut is a stunning and flavorful dish featuring tender, caramelized butternut squash glazed with sweet maple syrup. Perfect as a holiday side or elegant vegetarian centerpiece, it’s easy to prepare yet visually impressive.
Ingredients
Butternut squash, peeled and halved lengthwise, seeds removed
Olive oil or melted butter
Maple syrup
Garlic, minced
Fresh thyme or rosemary
Salt
Black pepper
Optional toppings:
Chopped nuts
Crumbled cheese
Chili flakes
Instructions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
Place squash halves cut-side down and carefully slice thin, even cuts across each half, stopping before cutting all the way through.
Brush with olive oil or melted butter, ensuring it seeps between the slices. Season with salt and pepper.
Roast for 25–30 minutes until slightly softened.
In a small bowl, mix maple syrup, garlic, and herbs.
Remove squash, brush generously with the maple mixture, making sure it gets between the slices.
Return to the oven and roast for another 20–25 minutes, basting مرة halfway through, until tender and caramelized.
Remove from oven, add optional toppings, and serve warm.
Notes
Use chopsticks or wooden spoons as guides to avoid cutting through the squash.Add cinnamon or nutmeg for a warm, spiced flavor.Best served fresh for optimal texture and presentation.
