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
Scale
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
