Description
This Roasted Hasselback Butternut Squash with Sage Butter is a delightful side dish perfect for fall or holiday gatherings. The squash is beautifully roasted and infused with a savory sage butter, creating a flavorful and visually appealing dish.
Ingredients
- 1 medium butternut squash (about 2–2.5 pounds), peeled and halved lengthwise, seeds removed
Sage Butter:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 fresh sage leaves, finely chopped
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Garnish:
- Chopped pecans or pumpkin seeds (optional)
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place squash halves cut-side down and make thin crosswise slices without cutting all the way through.
3. In a small pan, melt butter with olive oil, sage, maple syrup, salt, pepper, and red pepper flakes (if using).
4. Brush squash with the sage butter mixture and place cut-side down on the baking sheet.
5. Roast for 25 minutes. Remove from oven, baste with remaining butter mixture, and return to roast another 20–25 minutes until tender and golden.
6. Remove from oven, garnish with chopped pecans or pumpkin seeds, and serve warm.
Notes
To speed up prep, microwave the squash for a few minutes to soften it before slicing.
Pairs beautifully with roasted meats or as a vegetarian holiday side.
For a vegan option, substitute butter with plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 190
- Sugar: 7g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg