Hasselback Butternut Squash with Garlic Sage Butter is a beautiful and delicious side dish for your Thanksgiving celebration! With a few simple ingredients and a savory brown butter sauce this butternut squash is a wonderful addition to your table this holiday season. Wow your guests with my hasselback butternut squash recipe.
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While the turkey may be the center of the Thanksgiving table I think it’s the bounty of side dishes that make this meal truly special. Who wouldn’t love the sweetness of butternut squash paired with an herb and garlic infused brown butter? This stunning hasselback butternut squash would be a great side dish for my Dry Brined Spatchcock Turkey, Herb Roasted Turkey Breast or Apricot Glazed Ham. If you need some other great side dish recipes take a look at my Mascarpone Mashed Potatoes, Sweet Potato Gratin, Maple Roasted Carrots or Garlic Roasted Green Beans!
Ingredients
- Butternut squash
- Olive oil
- Kosher salt
- Ground black pepper
- Unsalted butter
- Garlic
- Fresh sage leaves
Cooking Tips
- I recommend using a very sharp knife and a sturdy cutting board to safely cut the butternut squash
- You may want to use a wooden spoon or chopsticks as a guide when slicing the thin layers into the squash
- When making brown butter it’s best to use a light colored pan as you can more easily watch the butter as the color changes to avoid overcooking and burning your butter
- Cut your butter into cubes or slices as it will melt more evenly when making your browned butter
- I prefer to slice my garlic for this dish but you can also chop your garlic if you’d like
- While the butter is browning be sure to watch your garlic and sage. If they look like they may burn you can transfer then to a plate using a slotted spoon or tongs and then stir them into the finished browned butter.
- This dish is delicious as written but you can also add a flourish with garnishes like chopped nuts ( walnuts, pecans or pine nuts), cheese ( feta, goat cheese or parmesan), pomegrate seeds or dried cranberries.
How to Make Hasselback Squash
Start by preheating your oven to 425 degrees F. To prepare the butternut squash slice off the stem and the root ends with a large chefs knife, then cut in half lengthwise (It goes without saying to be careful when cutting your squash). Scoop out the seeds and then remove the skin with a vegetable peeler. To create the hasselback pattern cut your butternut squash into thin slices without cutting all the way through so the squash remains connected (you can use a wooden spoon as a guide).
Stir together 1 teaspoon each of the kosher salt and pepper. Brush the cut-side of the butternut squash halves with olive oil and sprinkle with half of the salt and pepper. Place the flat side of the squash down on a rimmed baking sheet. Brush the sliced side of the squash with olive oil and sprinkle with salt and pepper. Roast the butternut squash for 50-60 minutes or until the squash is tender.
While the squash is baking perpare the garlic sage browned butter. Cut the butter into cubes or slices and melt it in a medium skillet over medium heat. (I recommend using a light colored skillet to easily monitor the butter as it browns).
Once the butter begins to foam add in the garlic and sage leaves. Stirring occasionally watch for the butter to turn golden in color. Stir frequently until the butter turns amber and has a nutty aroma (watch the pan closely to ensure the butter does not burn) and then remove from the heat. Stir in the remaining salt and pepper.
Transfer the roasted squash to a serving plate and drizzle the garlic sage butter over the top of the squash. Serve as desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you like this Hasselback Butternut Squash be sure to take a look at some of my other recipes!
Butternut Squash and Mushroom Stuffing
Butternut Squash and Mushroom Risotto
If you make this Hasselback Butternut Squash please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Hasselback Butternut Squash with Garlic Sage Butter
Equipment
- 1 large chef's knife
- 1 Baking Sheet
- 1 medium skillet
Ingredients
- 1 large butternut squash or 2 small butternut squashes
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt divided
- 1.5 teaspoons ground black pepper divided
- 1/2 cup unsalted butter
- 4-5 cloves garlic sliced or chopped
- 10-12 fresh sage leaves
Instructions
- Preheat your oven to 425 degrees F.
- To prepare the butternut squash slice off the stem and the root ends with a large chefs knife, then carefully cut in half lengthwise. Scoop out the seeds and then remove the skin with a vegetable peeler. To create the hasselback pattern cut your butternut squash into thin slices without cutting all the way through so the squash remains connected (you can use a wooden spoon as a guide).
- Stir together 1 teaspoon each of the kosher salt and pepper. Brush the flat side of the butternut squash with olive oil and sprinkle with half of the salt and pepper. Place the flat side of the squash down on a rimmed baking sheet. Brush the sliced side of the squash with olive oil and sprinkle with salt and pepper.
- Bake the butternut squash for 50-60 minutes or until the squash is tender.
- While the squash is baking perpare the garlic sage browned butter. Cut the butter into cubes or slices and melt it in a medium skillet over medium heat. (I recommend using a light colored skillet to easily monitor the butter as it browns).
- Once the butter begins to foam add in the garlic and sage leaves. Stirring occasionally watch for the butter to turn golden in color. Stir frequently until the butter turns amber and has a nutty aroma (watch closely to ensure the butter does not burn) and then remove from the heat. Stir in the remaining salt and pepper.
- Transfer the roasted squash to a serving platter and drizzle the garlic sage butter over the top of the squash. Serve as desired.
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Amanda says
This side is is a stunner and the garlic butter makes it.