If you’re looking for a stunning side dish that feels both cozy and elegant, you’ve got to try this Hasselback Butternut Squash with Maple Pecan and Browning Sage Butter Recipe. I absolutely love how the tender, sweet squash mingles with the warm spices and crunchy pecans, all kissed by that nutty, fragrant browned sage butter. It’s one of those dishes that feels fancy but is surprisingly easy—perfect for company or just treating yourself on a chilly night!
Why You’ll Love This Recipe
- Beautiful Presentation: The hasselback slicing technique makes the squash look gorgeous and inviting on any plate.
- Layered Flavors: Maple, pecans, cinnamon, nutmeg, and sage mingle to create a cozy, autumn-inspired flavor profile.
- Simple Yet Impressive: It’s easier to make than it looks, giving you a wow-worthy side without stress.
- Versatile Serving: Perfect for holiday dinners, family meals, or even a special weeknight treat.
Ingredients You’ll Need
All the ingredients in this Hasselback Butternut Squash with Maple Pecan and Browning Sage Butter Recipe come together to balance sweet, spicy, nutty, and buttery flavors. When shopping, aim for fresh squash of similar size to ensure even cooking, and pick whole pecans for that perfect crunch.
- Butternut squash: Choose firm, unblemished squash with a deep orange color for the sweetest flavor.
- Olive oil: Use a good quality extra-virgin olive oil for roasting and coating the squash.
- Salt: I prefer kosher salt for even seasoning, but any salt works.
- Black pepper: Freshly ground gives you the best aroma and flavor.
- Ground cinnamon and nutmeg: These warm spices bring a subtle cozy note complementing the maple and pecans.
- Maple syrup: Use pure maple syrup—it’s worth it for that rich, natural sweetness.
- Unsalted butter: Allows you to control the saltiness and is essential for that rich browned sage butter flavor.
- Chopped pecans: Adds texture and nutty crunch; toast them lightly if you want an extra boost of flavor.
- Ground sage and fresh sage leaves: The secret ingredients for that earthy, aromatic hit in the brown butter.
Variations
I love to make this recipe my own depending on the season and mood. You can easily tweak the toppings or the seasoning to suit your taste or dietary needs. Don’t hesitate to experiment!
- Spicy twist: Add a pinch of cayenne pepper or smoked paprika to the olive oil rub for a subtle heat — my family can’t get enough of this variation!
- Vegan option: Swap the butter with vegan butter or coconut oil, and it’s just as delicious and dairy-free.
- Nut-free: Omit pecans and sprinkle with toasted pumpkin seeds to keep that crunch without the nuts.
- Fresh herbs: Try rosemary or thyme instead of sage for a different but equally amazing aroma.
How to Make Hasselback Butternut Squash with Maple Pecan and Browning Sage Butter Recipe
Step 1: Roast the Squash to Tenderness
Start by preheating your oven to 400°F—it’s key to get that roasting going right from the start. Slice your butternut squash lengthwise, scoop out those seeds, and peel the skin carefully. I like to rub the cut side with olive oil and season with salt and freshly ground black pepper. Place cut-side down on a baking sheet and roast for about 15-20 minutes until the squash just starts to get tender—you want it soft enough to slice later but not too mushy. This initial roasting jumpstarts the cooking process and ensures every bite is tender inside.
Step 2: Hasselback Slicing Without Cutting Through
Once your squash cools enough to handle, here’s a little trick that changed everything for me: place a butter knife on either side of the squash to act as a sliceguard. This way, when you make those thin slices about 1/8 inch apart, you won’t accidentally cut the squash into separate pieces. The result is that beautiful fan effect when baked, which feels so special. This step takes some patience, but it’s worth it. Trust me, your guests will ask how you did it!
Step 3: Season, Glaze, and Roast Twice
Next, drizzle olive oil over your sliced squash again. Now here’s where the magic of flavor layering comes in. Sprinkle two halves with cinnamon and nutmeg—think warm and cozy vibes—and the other two with sage and nutmeg for an earthy touch. Roast these halves for 20 minutes to develop even more flavor.
While they roast, start on your glazes. In one saucepan, combine butter, maple syrup, and pecans, letting them simmer gently to meld those notes. In another, brown the butter—whisk it over medium heat until you see those nutty brown bits—then quickly toss in fresh sage leaves to infuse that aromatic punch. Once your squash come out of the oven, drizzle half of the maple pecan glaze on two squash and the brown butter sage on the other two. Roast again for 20-30 minutes until fork tender and beautifully caramelized.
Pro Tips for Making Hasselback Butternut Squash with Maple Pecan and Browning Sage Butter Recipe
Pro Tips for Making Hasselback Butternut Squash with Maple Pecan and Browning Sage Butter Recipe
- Use Firm Butternut Squash: Softer or older squash can break apart when slicing hasselback style, so choose fresh and firm for best results.
- Butter Knife Sliceguards: This simple trick prevents you from cutting all the way through and keeps the slices perfectly intact and beautiful.
- Don’t Skip Browning Butter: Browning butter brings a whole new depth of nutty flavor that completely elevates this dish.
- Watch the Squash While Roasting: Keep an eye on the oven during the final roast to avoid drying out; baste with glaze if needed.
How to Serve Hasselback Butternut Squash with Maple Pecan and Browning Sage Butter Recipe
Garnishes
For garnishes, I love sprinkling a few extra chopped toasted pecans on top for crunch and a drizzle of any leftover maple glaze or brown butter sage sauce. Sometimes, a few fresh sage leaves right before serving add a lovely pop of color and fresh aroma—plus they just look so pretty!
Side Dishes
This dish pairs beautifully with roast chicken, pork tenderloin, or even a hearty grain salad. My family goes crazy for it alongside garlic mashed potatoes or a simple kale salad dressed with lemon and olive oil to lighten things up.
Creative Ways to Present
When I want to impress, I present the hasselback squash whole on a large platter so guests can admire the delicate cuts. Sometimes, I cut each half into portions after roasting to serve as individual elegant side plates. For holidays, scatter roasted cranberries or pomegranate seeds on top for vibrant color and extra festive flavor.
Make Ahead and Storage
Storing Leftovers
Leftover hasselback butternut squash stores well in an airtight container in the refrigerator for up to 3 days. I’ve found that the slices stay moist, but it’s best to keep the glazes separate if possible and add them again before reheating. This way, the texture and flavor stay fresh.
Freezing
Freezing this dish wasn’t my go-to, but I tested it once—it’s best to freeze just the roasted squash without the delicate glazes. When you’re ready, thaw overnight in the fridge and rewarm gently to avoid sogginess. For the best texture, I recommend enjoying fresh if you can.
Reheating
I reheat leftovers in a 350°F oven, covered loosely with foil, for about 15 minutes. This keeps the squash warm and tender without drying it out. Adding a little extra butter or maple syrup glaze right after reheating revives those rich flavors nicely.
FAQs
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Can I make this Hasselback Butternut Squash recipe ahead of time?
Yes, you can prep and partially roast the squash a day in advance. Slice and roast it until just tender, then refrigerate. When ready to serve, add the glazes and finish roasting. This helps reduce your day-of cooking time!
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What is the best way to slice the squash without cutting all the way through?
A great trick is to place a butter knife on each side of the squash while slicing. These act as guards so your knife only cuts partway down, keeping the base intact and giving you that signature hasselback look.
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Can I substitute other nuts for pecans?
Absolutely! Walnuts or toasted almonds make excellent alternatives, offering a similar crunch and nutty flavor that pairs well with the maple and brown butter.
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How do I prevent the squash from drying out during roasting?
Make sure to baste the squash with olive oil and glazes during cooking, and cover loosely with foil if it’s roasting for longer to keep moisture in. Watching closely during the last roast helps prevent over-drying too.
Final Thoughts
This Hasselback Butternut Squash with Maple Pecan and Browning Sage Butter Recipe brings so much warmth and charm to my table, and I hope you’ll feel the same way once you try it. It’s that beautiful combination of flavors and textures that makes it special—plus the little moments of care when slicing and glazing that turn dinner into a celebration. Give it a go, and let me know how your family loves it because I promise, you’ll want to make it over and over!
Print
Hasselback Butternut Squash with Maple Pecan and Browning Sage Butter Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hasselback Butternut Squash recipe features beautifully sliced roasted squash with two distinct glazes—one maple pecan and one brown butter sage—offering a deliciously elegant side dish perfect for fall and holiday meals.
Ingredients
Butternut Squash
- 2 butternut squash, similar in size
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon McCormick Black Pepper
Maple Pecan Glaze
- ½ teaspoon McCormick Ground Cinnamon
- ¼ teaspoon McCormick Ground Nutmeg
- ¼ cup maple syrup
- 2 tablespoons unsalted butter
- 3 tablespoons chopped pecans
Brown Butter Sage Glaze
- ½ teaspoon McCormick Ground Sage
- ¼ teaspoon McCormick Ground Nutmeg
- ½ cup unsalted butter
- A handful of fresh sage leaves
Instructions
- Preheat and prep squash: Preheat the oven to 400°F. Slice the butternut squash lengthwise down the center, remove the seeds, and peel the outside. Place the squash cut-side down on a baking sheet. Rub with olive oil and sprinkle with salt and black pepper.
- Initial roasting: Roast the squash for 15 to 20 minutes until tender enough to slice thinly.
- Make Hasselback cuts: Let the squash cool until manageable. Place one squash on a baking sheet, lay a butter knife on each side to prevent cutting through fully, then make thin 1/8 inch slices across the squash. Repeat for the other squash halves.
- Season and roast: Drizzle olive oil over the sliced squash. Sprinkle two halves with cinnamon and nutmeg, and the other two halves with sage and nutmeg. Roast for 20 minutes.
- Prepare maple pecan glaze: In a saucepan over medium heat, combine butter, maple syrup, and chopped pecans. Bring to a simmer, then turn off heat and allow to cool.
- Prepare brown butter sage glaze: In a small saucepan over medium heat, melt butter, whisk continuously until brown bits form (2-3 minutes), then immediately remove from heat and stir in half of the fresh sage leaves.
- Final roasting with glazes: Remove the squash from the oven. Drizzle two halves with half of the maple pecan glaze, and the other two halves with half of the brown butter sage glaze. Return to the oven and roast for an additional 20 to 30 minutes until fork tender.
- Serve: Carefully transfer the squash to a serving platter. Use remaining glaze and brown butter sage mixture to finish. Serve warm.
Notes
- Use a butter knife as a guide when slicing to prevent cutting all the way through the squash.
- Allow squash to cool slightly before slicing to make handling easier.
- Fresh sage leaves add aroma and flavor; do not substitute with dried sage for the brown butter glaze.
- Adjust roasting time slightly based on the size and tenderness of squash.
- Serve as a festive side dish for holiday dinners or cozy fall meals.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 20 mg
