Name: Roasted Hasselback Butternut Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 large butternut squash; 3 tbsp olive oil; 2 tbsp maple syrup or honey; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh thyme or rosemary, chopped

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I make this roasted Hasselback butternut squash when I want a dish that looks impressive but is actually simple to prepare. The squash turns tender on the inside with slightly crisp edges, and the seasoning seeps into every slice for maximum flavor.

Why You’ll Love This Recipe

I love how beautiful this dish looks once it’s baked, with its thin slices fanned out and caramelized. It’s naturally sweet, comforting, and perfect as a side dish or even a light main. I also enjoy how I can easily customize the flavors depending on what I’m in the mood for. Roasted Hasselback Butternut Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butternut squash
olive oil
maple syrup or honey
garlic
salt
black pepper
fresh thyme or rosemary

Directions

I start by preheating the oven to 400°F (200°C). I peel the butternut squash, cut it in half lengthwise, and remove the seeds.

I place each half flat-side down and carefully slice thin cuts across the width, making sure not to cut all the way through so the slices stay connected.

Next, I mix olive oil, maple syrup or honey, minced garlic, salt, and black pepper. I brush this mixture generously over the squash, making sure it gets into the slices.

I place the squash on a baking sheet and roast it for about 40–50 minutes, brushing with more glaze halfway through. The squash becomes tender and slightly caramelized.

Before serving, I sprinkle fresh thyme or rosemary on top for added flavor.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation takes around 15 minutes, and roasting takes about 45 minutes, so I plan for roughly 1 hour total.

Variations

I sometimes add a pinch of cinnamon or nutmeg for a warmer flavor. For a savory twist, I skip the sweetness and use just olive oil, garlic, and herbs. I can also sprinkle a bit of cheese or chopped nuts on top before serving. Roasted Hasselback Butternut Squash

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I place it in the oven at a low temperature to warm through without drying it out.

FAQs

Do I need to peel the butternut squash?

I prefer peeling it for a smoother texture, but it can be left on if desired.

How do I avoid cutting all the way through?

I place chopsticks or wooden spoons on either side of the squash to stop the knife from going too deep.

Can I make this dish ahead of time?

I can prepare and slice the squash ahead, then roast it just before serving.

What can I serve with this dish?

I like pairing it with roasted meats, grains, or a fresh salad.

Can I use other types of squash?

Yes, I can use acorn squash or other similar varieties with the same method.

Conclusion

I find this roasted Hasselback butternut squash to be a perfect mix of presentation and flavor. It’s easy to prepare, visually impressive, and always a great addition to any meal.