Roasted Hasselback Butternut Squash with Sage Butter is that rare showstopper of a side dish that’s as stunning to behold as it is irresistible to eat. Imagine beautifully caramelized squash slices, fanned out like golden petals, each one brushed with herbaceous sage butter and finished with a maple glaze. Whether you’re planning a festive gathering or simply want to bring seasonal flair to your weeknight table, this recipe is the ultimate celebration of butternut squash and cozy fall flavors.
Ingredients You’ll Need
The beauty of Roasted Hasselback Butternut Squash with Sage Butter is in its simplicity—every ingredient matters, and together they create layers of flavor and texture that really let the butternut squash shine. Let’s break down what goes into this gorgeous dish and why it works so well.
- Butternut squash: The star of the show, its natural sweetness intensifies as it roasts, creating tender slices with caramelized edges.
- Unsalted butter: This melts into the squash, carrying the fragrant flavors of sage and garlic, while delivering a luscious mouthfeel.
- Olive oil: Adds extra richness and helps crisp up the edges, balancing the butter with a fruity undertone.
- Fresh sage leaves: Finely chopped, the earthy, peppery notes infuse the butter and permeate each slice of squash.
- Garlic cloves: Minced for aromatic punch; it subtly mellows during roasting and anchors the flavors.
- Maple syrup: A touch of sweetness that caramelizes beautifully and highlights the squash’s natural sugars.
- Kosher salt: Just the right level of seasoning to amplify all the savory and sweet elements.
- Freshly ground black pepper: Adds gentle heat that contrasts the sweetness and warms the whole dish.
- Chopped pecans or walnuts (optional): For a crunchy finish—these toasted nuts add contrast and a nutty aroma.
- Fresh sage for garnish (optional): A pop of color and a little extra herbal freshness right before serving.
How to Make Roasted Hasselback Butternut Squash with Sage Butter
Step 1: Prep the Squash
Start by preheating your oven to 425°F (220°C). Next, peel the butternut squash, halve it lengthwise, and remove the seeds. Here’s a little tip: to get those signature Hasselback slices without cutting all the way through, rest the squash halves between two chopsticks or wooden spoons on your cutting board as you make crosswise slices about 1/8-inch apart. The utensils will stop your knife just before it hits the board, keeping the squash intact at the base and ready for roasting.
Step 2: Make the Sage Butter Mixture
In a small saucepan set over medium heat, combine the unsalted butter and olive oil. Once the butter is melted and bubbly, add the minced garlic and finely chopped fresh sage. Let it gently cook for one to two minutes until fragrant—your kitchen will smell incredible! Stir in the maple syrup, kosher salt, and black pepper, whisking until the mixture is well blended and shimmering.
Step 3: Brush the Squash
Arrange the squash halves cut-side down on a parchment-lined baking sheet. Using a pastry brush, generously slather half of the sage butter mixture all over the squash, taking care to get into those nooks between the slices. Don’t rush this step—the more butter that seeps between the layers, the more flavor you’ll taste in every bite.
Step 4: Initial Roast
Slide the tray into your hot oven and roast the squash for 25 minutes. This first blast of heat helps the squash start to soften and the edges to take on a little color. About halfway through, you’ll notice the aroma of maple and sage filling the air, beckoning everyone to the kitchen.
Step 5: More Sage Butter & Finish Roasting
Carefully remove the squash from the oven and brush all over again with the remaining sage butter mixture, making sure those luscious flavors soak into each slice. Return the squash to the oven and roast for another 20 to 25 minutes, until the slices are deeply golden, caramelized, and tender all the way through. If there are any drippings on the pan, give the roasted Hasselback butternut squash with sage butter a final brush before serving for added gloss and flavor.
How to Serve Roasted Hasselback Butternut Squash with Sage Butter
Garnishes
For a finishing touch, sprinkle your roasted Hasselback butternut squash with sage butter with a handful of chopped pecans or walnuts and a few wisps of fresh sage leaves. The nuts add irresistible crunch and the extra sage amps up the aromatic notes already in the dish. For even more contrast, you could zest a little orange or add pomegranate arils for a festive pop.
Side Dishes
This squash feels right at home alongside roasted poultry, beef, or pork—especially during the holidays! For a vegetarian feast, pair with wild rice pilaf, sautéed greens, or a tangy cranberry salad. Roasted Hasselback butternut squash with sage butter is so versatile that it works as both a supporting star and a centerpiece.
Creative Ways to Present
If you’re looking to impress, serve each squash half whole on individual plates, fanned out and gleaming under a drizzle of remaining sage butter. For a buffet, slice the squash after roasting and arrange the “petals” in overlapping rows. Leftovers also make a spectacular addition to grain bowls or hearty autumn salads.
Make Ahead and Storage
Storing Leftovers
Simply cover any leftover roasted Hasselback butternut squash with sage butter and refrigerate in an airtight container for up to three days. The flavors continue to meld, making leftovers especially tasty, and the squash retains its tenderness.
Freezing
For longer storage, freeze leftovers in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. This way, each slice stays separate, making it easy to grab just what you need. Thaw overnight in the fridge before reheating.
Reheating
To bring back that freshly roasted magic, reheat in a 350°F (175°C) oven, covered with foil, until warmed through—about 15 to 20 minutes. A quick brush with a little melted butter before reheating will refresh the flavors and give your leftovers new life.
FAQs
Can I use pre-cut or frozen butternut squash?
For that classic Hasselback look, it’s best to start with whole squash. Pre-cut or frozen pieces won’t hold together for the signature slicing pattern, but you could try adapting this recipe to other squash shapes for a similar flavor.
How do I make this dish vegan?
Easily swap out the butter for your favorite plant-based alternative. Everything else in the recipe is naturally vegan, so you can enjoy all the same golden, nutty, herbaceous flavors in your roasted Hasselback butternut squash with sage butter.
What if I don’t have fresh sage?
Dried sage works in a pinch, but use only half the amount since it’s more concentrated. Alternatively, experiment with thyme or rosemary for a slightly different—but equally delicious—herbal twist.
Can I prepare the squash ahead of time?
Absolutely! You can peel, halve, and Hasselback-slice your squash a day in advance and refrigerate tightly wrapped. When it’s time to cook, just brush with sage butter and roast as directed.
What other nuts can I use for garnish?
Chopped hazelnuts, pistachios, or even toasted pumpkin seeds make wonderful alternatives if you’re looking to change things up or accommodate different allergies.
Final Thoughts
I hope you’ll give Roasted Hasselback Butternut Squash with Sage Butter a spot on your table this season—it’s always an instant favorite at my gatherings, and the aroma alone announces that something special is in the oven. Wishing you happy cooking and even happier eating!
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Roasted Hasselback Butternut Squash with Sage Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the flavors of fall with this elegant and flavorful Roasted Hasselback Butternut Squash with Sage Butter. The butternut squash is thinly sliced, roasted to perfection, and brushed with a delicious sage-infused butter, creating a stunning side dish that’s perfect for any occasion.
Ingredients
Butternut Squash:
- 1 medium butternut squash (about 2 pounds), peeled, halved lengthwise, and seeds removed
Sage Butter:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 fresh sage leaves, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Optional Garnish:
- Chopped pecans or walnuts and fresh sage leaves
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the squash: Slice the butternut squash crosswise into thin slices, stopping before cutting all the way through. Place on a baking sheet.
- Make the sage butter: Melt butter and olive oil, then add sage, garlic, maple syrup, salt, and pepper. Brush half over the squash.
- Roast the squash: Roast for 25 minutes, then brush with remaining sage butter. Roast for another 20-25 minutes until tender and golden.
- Finish and serve: Baste with pan drippings, garnish with nuts and sage, and serve.
Notes
- To make slicing easier, use chopsticks to prevent cutting all the way through.
- This dish pairs well with roasted meats or holiday mains.
- For a vegan version, use plant-based butter.
Nutrition
- Serving Size: 1 squash half
- Calories: 220
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
