Hasselback Butternut Squash is a show-stopping holiday side dish that’s as stunning as it is flavorful. Roasted until tender and caramelized, the squash is finished with a sweet and spiced maple pecan drizzle and fresh thyme, making it a perfect centerpiece for your festive table or an elegant addition to any cozy dinner.

Why You’ll Love This Recipe

Visually impressive: The hasselback cut creates a beautiful, fan-like look that turns heads at the table.
Deceptively easy: Despite the fancy appearance, this dish is surprisingly simple to prepare.
Incredible flavor: A warm maple glaze and crunchy pecans complement the natural sweetness of butternut squash perfectly.
Vegan-friendly: Great for everyone—whether you’re hosting a plant-based dinner or a mixed gathering.

Ingredients

For the Squash:

1 large butternut squash, halved lengthwise, seeds and pulp removed (peeled optional)
Olive oil
Sea salt and black pepper, to taste
A few sprigs of fresh thyme
2–3 tablespoons water

For the Maple Pecan Drizzle:

3 tablespoons maple syrup
¼ teaspoon allspice
⅛ teaspoon cayenne pepper (optional, adjust to taste)
¼ teaspoon dried rubbed sage
1 teaspoon fresh thyme leaves
¼ cup chopped pecans

How to Make Hasselback Butternut Squash

Prep the Squash:
Preheat your oven to 425°F. Line a baking sheet with parchment or foil. Place the halved squash cut-side down and brush with oil. Season with salt and pepper. Roast for 15 minutes to soften.

Make the Maple Drizzle:
In a bowl, whisk together maple syrup, allspice, cayenne, sage, and thyme.

Slice Hasselback-Style:
Transfer squash to a cutting board. Carefully make thin slices—about ¼” apart—across the squash, stopping before cutting all the way through. (Tip: Place chopsticks or wooden spoons on each side of the squash to prevent slicing too deep.)

Glaze and Roast:
Return the sliced squash to the pan. Brush generously with most of the maple glaze. Nestle thyme sprigs in some of the cuts. Add water to the bottom of the pan and roast for 50 minutes, checking occasionally and adding water if needed.

Finish with Pecans:
Stir the chopped pecans into the remaining maple glaze and spoon over the squash. Roast 5 more minutes until bubbly and golden. Let rest for a few minutes before serving.

Tips for Success

Use chopsticks for slicing: They help keep your knife from going through the squash.
Don’t forget the water: It prevents the glaze from burning and keeps the squash moist.
Tent with foil if needed: If the top browns too quickly, loosely cover it partway through roasting.

Serving Suggestions

Pair this with classic vegan mains like lentil loaf or stuffed squash. It’s also fantastic next to mashed potatoes, cranberry sauce, or vegan gravy. Whether it’s Thanksgiving or just a cozy fall night, it fits right in.

Storage & Freezing

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through.
Freezer: Freeze cooled squash in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Final Thought:
Whether you’re aiming to impress holiday guests or just want something cozy and full of fall flavor, Hasselback Butternut Squash is a guaranteed winner. It’s elegant, easy, and packed with sweet, herby goodness in every bite.

Yield: 4

Hasselback Butternut Squash

Hasselback Butternut Squash is a show-stopping holiday side dish that’s as stunning as it is flavorful.

Ingredients

2 and a half tablespoons maple syrup
Half teaspoon allspice
1 butternut squash, halved, peeled, seeds removed
1 tablespoon oil
Sea salt and black pepper, to taste
Half teaspoon cayenne pepper (or use a quarter teaspoon for less heat, or skip it)
Half teaspoon dried sage
Thyme on stems, to tuck into the squash
2 to 3 tablespoons water
1 tablespoon fresh thyme, chopped
Quarter cup chopped pecans (save for the end)

Instructions

Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
Line a baking sheet or shallow baking dish with parchment paper, foil, or a silicone mat. Set it aside.
Cut the squash in half lengthwise and use a spoon to scoop out the seeds. Peel off the skin and the pale layer beneath it until you reach the deep orange flesh.
Lay the squash halves cut-side down on your prepared baking sheet.
Rub oil all over both sides of the squash, including the side that’s touching the sheet. Add more oil if needed, depending on the size of the squash. Season generously with sea salt and black pepper.
Roast the squash halves for 15 minutes.
While that’s roasting, whisk together the maple syrup, allspice, cayenne, sage, and chopped fresh thyme. Set this maple drizzle aside — don’t add the pecans yet.
Take the squash out and transfer it to a cutting board. A large spatula helps here.
Using a sharp knife, make thin slices about a quarter inch apart along the length of the squash, going deep but not cutting all the way through.
It’s okay if you go too far in a spot or two. To help guide your knife, you can place chopsticks on either side of the squash to stop the blade from going all the way down.
Put the sliced squash halves back on the baking sheet. Brush them with the maple drizzle, saving about a tablespoon of it. Tuck in a few sprigs of thyme between the slits.
Pour 2 to 3 tablespoons of water into the baking dish to help prevent burning and encourage caramelization.
Bake the squash for another 50 minutes. Check every 15 minutes to see if the water has evaporated and add more if needed. If the tops of the squash brown too quickly, lightly cover with foil.
Take the squash out of the oven. Mix the chopped pecans into the reserved maple drizzle and pour it over the squash. Bake for another 5 minutes.
Let it cool slightly before serving.

Notes

To store: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree Fahrenheit oven until warmed through, or microwave if needed.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 144Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 79mgCarbohydrates 17gFiber 3gSugar 10gProtein 2g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.