Hasselback Butternut Squash
This Hasselback butternut squash combines the magic of winter squash and simplicity. Inspired by a famous potato dish, this recipe makes an amazing vibrant centerpiece or side dish at a holiday table.
One of the reasons I love the holiday season is for pumpkins and winter squash. From plant-based mac and cheese to creamy butternut squash and carrot soup, there are some incredible ways to utilize this seasonal vegetable!
And as much as I like potatoes, I don’t think they should be the only ones to benefit from the Hasselback technique. Making slices partway through is an awesome way to create texture, speed up and even out the cooking process, and add seasoning into the heart of your produce.
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Why You’ll Love This Recipe
- Butternut squash has a beautiful flavor profile and a great balance of starch and fiber. It makes an amazing side dish, especially during the holiday season!
- This Hasselback butternut squash is visually striking. Vibrant, wholesome, and appetizing – a great addition to any meal!
- Most of the cooking process is hands-off. Let the oven do the work while you sit back and relax.
- Endless potential to customize seasonings depending on preference or occasion! Use this recipe as a base and tweak it as needed.
Key Ingredients
- Butternut squash is the star of this recipe. It’s the perfect combination of filling, slightly sweet, and vibrant.
- Maple syrup complements the natural sweetness of the squash, as well as creating a nice glaze on the outside.
- Garlic is not only an easy way to add flavor to your dish, it also adds a lovely aroma to this Hasselback butternut squash.
- Mustard (grainy or Dijon) adds a couple more key notes: acid and earthy flavor.
Hack It!
- This works with most winter squash, including acorn squash and even pumpkins!
- If you have allergies, adjust toppings accordingly. Pumpkin seeds instead of pistachios for a nut-free recipe is an easy swap. If you’re allergic to any ingredients in vegan feta, you can simply omit.
- Adjust seasonings to taste. Feel free to add your favorites like paprika or cumin for instance.
- If you struggle with spice, use less chili, or add extra if you want a kick of spice.
How to Make Hasselback Butternut Squash
Step 1: Preheat the oven to 400°F (200°C). Line a sheet pan with parchment or a reusable silicone sheet.
Step 2: Peel the squash and slice it in half lengthwise, scooping out the seeds. Place the halves cut-side down on a baking sheet.
Step 3: Bake your squash for 12 minutes to soften slightly. Remove and let cool just enough to handle.
Step 4: Place two wooden spoons along the sides of each squash half to prevent cutting through. Carefully slice thin slits across the squash to create the Hasselback pattern.
Step 5: Gently tuck the sliced garlic pieces into some of the slits, spacing them evenly.
Step 6: Whisk together the olive oil, maple syrup, mustard, chili flakes, salt and pepper. Brush generously all over the squash, working the glaze down into the cuts.
Step 7: Return to the oven and bake for 30–35 minutes, brushing again halfway through, until caramelized, golden, and tender. Transfer to a serving platter and finish with pistachios, vegan feta and parsley.
Frequently Asked Questions
Refrigerate and eat within 3-5 days. You can reheat it as a side dish or use cold for sandwich and wrap fillings.
You can, although this recipe is best suited for winter squash like butternut, acorn squash, and sweet pumpkin. Zucchini or spaghetti squash would not work with this recipe.
You can, although the outside won’t be as crispy. You can also use a smaller amount of oil or a different type.
More Plant-Based Holiday Side Dishes
- Potato Stacks
- Maple Glaze Carrots
- Warm Brussel Sprout Salad
- Vegan Mashed Potatoes
- Easy Vegan Brown Gravy
If you’re looking for a reliable and beginner-friendly catalog of vegan recipes, don’t sleep on PlantYou Cookbooks. Both of my recipe books are vibrant, full of inspiration, and honestly they are a labor of love. Plus, it makes a great gift for a vegan person in your life.
The Recipe: Hasselback Butternut Squash
Ingredients
- 1 butternut squash, medium, peeled and cut in half, seeds removed
- 2 tbsp olive oil
- 4 tbsp maple syrup
- 2 tbsp mustard, grainy or Dijon
- ½-1 tsp chili flakes, to taste
- salt and black pepper, to taste
- 1 clove garlic, thinly sliced
To serve
- 2 tbsp pistachios, chopped
- 2 tbsp vegan feta, crumbled
- 1 tbsp fresh parsley, finely chopped
- 1 cup cashew cream, optional
Equipment
- Parchment Paper
- 2 Wooden spoons
- Jar or jug for the glaze
- Pastry brush
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the squash and slice it in half lengthwise, scooping out the seeds. Place the halves cut-side down on a parchment-lined baking sheet and bake for 12 minutes to soften slightly. Remove and let cool just enough to handle.
- Place two wooden spoons along the sides of each squash half to prevent cutting through. Carefully slice thin slits across the squash to create the hasselback pattern. Gently tuck the sliced garlic pieces into some of the slits, spacing them evenly.
- Whisk together the olive oil, maple syrup, mustard, chili flakes, salt and pepper. Brush generously all over the squash, working the glaze down into the cuts.
- Return to the oven and bake for 30–35 minutes, brushing again halfway through, until caramelized, golden, and tender. At this time, you can make the cashew cream to serve the squash over, if desired.
- Transfer to a serving platter over the cashew cream if using, and finish with pistachios, vegan feta and parsley. Serve warm.
Notes
- This works with most winter squash, including acorn squash and even pumpkins!
- If you have allergies, adjust toppings accordingly. Pumpkin seeds instead of pistachios for a nut-free recipe is an easy swap. If you’re allergic to any ingredients in vegan feta, you can simply omit.
- Adjust seasonings to taste. Feel free to add your favorites like paprika or cumin for instance.
- If you struggle with spice, use less chili, or add extra if you want a kick of spice.
- Scale up as needed if you’re expecting a large company.