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5.0 from 9 votes

Hasselback Butternut Squash with Maple-Sage Glaze

This Hasselback Butternut Squash with maple-sage glaze is a next-level way to enjoy this classic winter squash. With caramelized slices, a rich maple-butter glaze, and a crunchy toasted pecan topping, it’s the ultimate sweet and savory side for any dinner table!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 8
Calories: 207 kcal
Course: Side Dish
Cuisine: American , Swedish

Ingredients

  • 2 butternut squash
  • 4 tablespoons olive oil
  • 1/3 cup maple syrup
  • 1 stick unsalted butter
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • ¼ teaspoon ground nutmeg
  • ¼ cup pecans
  • coarse salt and freshly cracked pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to convection 400°.
  2. Peel the butternut squash and then carefully cut them in half longways.
  3. Scoop out the seeds and discard them.
  4. Place the squash cut side down on a sheet tray lined with parchment paper and evenly drizzle the oil over the top. Season with salt and pepper.
  5. Bake the squash on a middle rack for 20 minutes. Then, remove them and let them cool for 5 minutes.
  6. While it’s cooling, add the butter, maple syrup, sage, thyme, nutmeg, salt, and pepper to small-sized pot and heat over low heat until the butter is melted. Set it aside.
  7. Place 1 squash on a cutting board and then put a wooden skewer or chopstick on the top and bottom of it and thinly slice about 1/8” thick down the squash making sure not to cut through it. Repeat the process with the other squash.
  8. Put the squash back on sheet tray and baste with some of maple butter glaze.
  9. Return the squash to the oven on a middle rack and cook for an additional 45 minutes, basting every 15 minutes until the glaze is gone.
  10. This is optional, but while cooking, toast some pecans in a small sauté pan over low to medium heat for 7 to 8 minutes, then roughly chop.
  11. Serve the Hasselback butternut squash with optional toasted chopped pecans.

Notes

  • My #1 tip for making my Hasselback Butternut Squash extra flavorful and caramelized is to baste it with the glaze every 15 minutes while it bakes. The first time I made this, I skipped a few bastings, and while it was still good, it didn’t have that deep, sticky-sweet caramelization I was looking for. Now, I never miss a basting, each layer of glaze soaks into the squash, keeping it moist, glossy, and absolutely irresistible!
  • Make-Ahead: This is meant to be served within 30 minutes of roasting. Prepare and roast the squash to the Hasselback step and make the maple butter glaze to get a headstart. Store both in separate airtight containers in the refrigerator for up to 2 days.
  • How to Store: Let the hasselback butternut squash cool completely, transfer it to an airtight container, and refrigerate it for up to 4 days. It will also freeze well for up to 2 months. Wrap the squash tightly in plastic wrap or foil and place it in a freezer-safe bag to prevent freezer burn. Thaw the leftovers overnight in the refrigerator before reheating.
  • How to Reheat: Place the squash on a baking sheet, cover it with foil, and reheat it in a 350°F oven for 15 to 20 minutes—or microwave as much squash as you plan on eating in the microwave.
  • Oven Adjustment: I use the convection setting to roast the squash, but if you don’t have one, bump the heat to 425°F and rotate the baking sheet halfway through for even browning.
  • Hasselback Slicing Hack: I place a skewer or chopstick on either side of the squash to prevent slicing all the way through, it’s a simple trick that works every time!
  • Let It Cool First: I always let the squash cool for 5 minutes before slicing, this helps it firm up and hold its shape for those perfect Hasselback cuts.
  • Even Slices Matter: I aim for 1/8-inch thick slices to help the squash fan out beautifully and bake evenly.
  • Toast the Pecans: I toast the pecans in a dry skillet over low-medium heat until fragrant and golden, it brings out their natural sweetness and makes the dish extra delicious.
  • Customize the Glaze & Toppings: I love switching things up! Sometimes I swap the maple glaze for my honey-soy glaze or my delicious balsamic reduction, and top the squash with pomegranate seeds, crumbled feta, fresh herbs, or goat cheese for extra flavor.

Nutrition Information

Calories 207kcal (10%) Carbohydrates 32g (11%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.004g Cholesterol 0.3mg (0%) Sodium 9mg (0%) Potassium 712mg (20%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 19978IU (400%) Vitamin C 41mg (46%) Calcium 115mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 207

% Daily Value*

Calories 207kcal 10%
Carbohydrates 32g 11%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.004g 0%
Cholesterol 0.3mg 0%
Sodium 9mg 0%
Potassium 712mg 15%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 19978IU 400%
Vitamin C 41mg 46%
Calcium 115mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.