Butternut squash has a firm grip on my fall loving heart. It’s regularly used in soups and chopped up for side dishes- but roasting it hasselback style is a must-try!
The beauty of the cuts speak for themselves- totally gorgeous and Instagram worthy! It looks intricate but using this style of cooking doesn’t take any longer then chopping. The squash softens considerably during the baking process but keeps it’s form. Super pretty!
The squash halves can be served whole (if you’re like me- you’ll eat an entire plate of vegetables and call it a meal) – or as a side dish.
Butternut is lightly nutty tasting and usually light seasoning is all it needs for great flavor. But of course we take things one step further here and add a glaze of butter, brown sugar, pumpkin pie spice, sage and pecans. So warming, so good!
In order to make cuts through the squash without slicing through, I recommend positioning butter knives or wooden spoons on each side of the squash, like in the picture below.
The Pumpkin Pie Spice recipe I use is a medley of savory spices, my recipe is here: https://seasonallyjane.com/how-to-make-pumpkin-pie-spice/
One big tip for prepping the squash: pop it into the microwave for 60 seconds before slicing it down the middle and creating the thin cuts. This softens the flesh enough to work with it easily.
- 2 butternut squash
- 2 tsp. olive oil
- salt & pepper
- 4 tbsp. unsalted butter
- 1/4 cup brown sugar
- 3 large sage leaves finely chopped
- Dash of Pumpkin Pie Spice
- 1/3 cup chopped pecans
- Preheat the oven to 425 degrees F.
- Slice the squash in half, lengthwise. Remove skin from the outside using a peeler. Remove the seeds from the inside.
- Place one squash on a cutting board, cut side down. Use a sharp knife to make slices through the rounded sides of squash, about 1/8 inch apart, going as deep as possible but without cutting all the way through. *Position butter knives or wooden spoons on each side of the squash to prevent cutting all the way through.
- Gently place the sliced squash onto a lined baking sheet. Season all sides with olive oil, salt and pepper. Roast for 15 minutes.
- Meanwhile, in a small saucepan over medium high heat, melt butter. Then stir in brown sugar, chopped sage and Pumpkin Pie Spice. Once ingredients are combined, remove from heat.
- Remove squash from oven at the 15 minute mark. Use a pastry brush to generously apply the butter mixture over top of the squash. Reserve the remaining mixture in the pan. Return to the oven and bake for 30 more minutes.
- Add chopped pecans into the saucepan with the remaining butter mixture, and stir to coat. Set aside. This will be your topping.
- To serve, use a spatula to carefully transfer the cooked squash to a serving plate. Top with chopped pecans and sage leaves. Enjoy!
- Microwave the squash for 60 seconds and then slice it. The squash softens and makes the cut much easier.
- Use an ice cream scooper to easily clean out the squash halves.
- The Pumpkin Pie Spice recipe I use is a medley of savory spices, my recipe is here: https://seasonallyjane.com/how-to-make-pumpkin-pie-spice/