Hasselback Butternut Squash

A delicious and vibrant dish that will elevate any dinner party and holiday feast.

Course Side Dish

Cuisine American

Keyword butternut squash, festive, festive recipe, hasselback, hasselback butternut squash, holiday, holiday meal, plant based holiday recipe, plant based side dish, seasonal produce, side dish, vegan holiday dinner, vegan holiday recipe, vegan side dish, winter squash

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 244.2

Author carleigh

Equipment

Baking Sheet
Parchment Paper
Cutting board
Sharp knife
2 Wooden spoons
Jar or jug for the glaze
Pastry brush

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

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.

Video

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A post shared by Carleigh Bodrug (@plantyou)

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.

Nutrition