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
Scale
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
