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–+ servings
Hasselback Butternut Squash

Hasselback Butternut Squash with Garlic Sage Butter

Elevate your fall side dishes with this Hasselback Butternut Squash with Garlic Sage Butter. Roasted until tender and caramelized, this elegant yet easy recipe is full of rich, savory flavor — perfect for fall dinners, Thanksgiving or any holiday gathering.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4

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.
Keyword Christmas Dinner recipe, fall side dish, fall vegetable recipe, Thanksgiving Recipe

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