As the seasons change and the leaves start to fall, our thoughts turn to cozying up with warm, comforting dishes. And what better way to do that than with a beautifully roasted butternut squash? The Hasselback method – where slits are cut into the squash and it’s roasted with butter and seasonings – is a game-changer for this humble gourd. But why settle for just one way of preparing your squash when you can have 20? From sweet and savory to spicy and smoky, we’ve gathered the most delicious Hasselback butternut squash recipes for fall. Take a look at these mouthwatering options:
• Maple Glazed Hasselback Butternut Squash
• Rosemary Garlic Hasselback Butternut Squash
• Parmesan Crusted Hasselback Butternut Squash
• Brown Butter Sage Hasselback Butternut Squash
• Balsamic Honey Hasselback Butternut Squash
• Spicy Chili Hasselback Butternut Squash
• Cranberry Pecan Hasselback Butternut Squash
• Herbed Goat Cheese Hasselback Butternut Squash
• Smoky Paprika Hasselback Butternut Squash
• Apple Cinnamon Hasselback Butternut Squash
• Pumpkin Seed Crunch Hasselback Butternut Squash
• Garlic Thyme Hasselback Butternut Squash
• Caramelized Onion Hasselback Butternut Squash
• Curry Spiced Hasselback Butternut Squash
• Pomegranate Glazed Hasselback Butternut Squash
• Blue Cheese Walnut Hasselback Butternut Squash
• Lemon Herb Hasselback Butternut Squash
• Chipotle Lime Hasselback Butternut Squash
• Ginger Soy Hasselback Butternut Squash
• Roasted Garlic Hasselback Butternut Squash
Maple Glazed Hasselback Butternut Squash
Elevate your fall meals with this sweet and savory side dish, featuring roasted butternut squash glazed with a rich maple syrup. Perfect for the holidays or a cozy night in.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup pure maple syrup
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp ground cinnamon
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together butter, maple syrup, salt, pepper, and cinnamon.
4. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
5. Brush the glaze mixture evenly over both squash halves.
6. Roast in the preheated oven for 45-50 minutes, or until tender and caramelized.
Cooking Time: 45-50 minutes
Rosemary Garlic Hasselback Butternut Squash
Roast a deliciously aromatic butternut squash with the warm, herbaceous flavors of rosemary and garlic. This simple yet impressive side dish is perfect for special occasions or cozy weeknight meals.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise, scoop out seeds and pulp.
3. In a small bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Roast for 45-50 minutes or until the squash is tender and caramelized.
6. Remove from oven and sprinkle with Parmesan cheese (if using).
7. Serve warm.
Cooking Time: 45-50 minutes
Parmesan Crusted Hasselback Butternut Squash
Elevate your fall feasts with this creamy, crispy, and utterly delicious Parmesan Crusted Hasselback Butternut Squash. Perfect as a main dish or side, it’s sure to impress.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter, melted
– 1/4 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together melted butter, Parmesan cheese, thyme, salt, and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Brush the mixture evenly onto the squash, making sure to cover all surfaces.
6. Bake for 45-50 minutes or until tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Brown Butter Sage Hasselback Butternut Squash
This recipe combines the natural sweetness of butternut squash with the savory flavors of brown butter and sage, resulting in a deliciously comforting side dish perfect for fall gatherings.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 tbsp unsalted butter
– 2 tbsp browned butter (see note)
– 2 tsp chopped fresh sage
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds and pulp.
3. Place squash cut-side up on a baking sheet lined with parchment paper.
4. Drizzle browned butter over the squash, then sprinkle chopped sage and season with salt and pepper.
5. Roast for 45-50 minutes or until tender and caramelized, flipping halfway through.
6. If using Parmesan cheese, sprinkle on top during the last 10 minutes of roasting.
Cooking Time: 45-50 minutes
Balsamic Honey Hasselback Butternut Squash
Elevate your fall meals with this sweet and tangy take on the classic roasted squash.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp balsamic glaze
– 1 tsp honey
– 1/4 cup olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, whisk together balsamic glaze and honey until well combined.
4. Brush the glaze mixture evenly onto both squash halves.
5. Drizzle olive oil over the squash and season with salt and pepper to taste.
6. Place squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 45-50 minutes
Spicy Chili Hasselback Butternut Squash
Warm up to the flavors of fall with this unique and delicious Spicy Chili Hasselback Butternut Squash recipe. A twist on traditional roasted butternut squash, this dish adds a spicy kick from chili flakes and a sweet note from brown sugar.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp chili flakes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp brown sugar
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, chili flakes, cumin, smoked paprika, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Place the squash on a baking sheet, cut side up.
6. Roast in the preheated oven for 45-50 minutes or until tender and caramelized.
7. Sprinkle brown sugar over the squash and continue to roast for an additional 5-7 minutes.
8. Garnish with chopped cilantro, if desired.
Cooking Time: Approximately 55-60 minutes
Cranberry Pecan Hasselback Butternut Squash
This recipe combines the sweetness of butternut squash with the tanginess of cranberries and the crunch of pecans. Perfect as a side dish or main course, this dish is sure to impress!
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup brown sugar
– 1/4 cup honey
– 1/4 cup chopped fresh cranberries
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. In a small bowl, mix together brown sugar, honey, cranberries, and pecans.
4. Drizzle olive oil over the squash halves, then sprinkle the cranberry-pecan mixture evenly between the two.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Herbed Goat Cheese Hasselback Butternut Squash
Herbed Goat Cheese Hasselback Butternut Squash Recipe
Summary:
This recipe combines the sweet and nutty flavors of butternut squash with the tangy creaminess of goat cheese, all wrapped up in a crispy and flavorful package. Perfect for a cozy fall or winter dinner.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup herbed goat cheese (see note)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp paprika
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together goat cheese, salt, black pepper, and paprika.
4. Place the squash halves on a baking sheet, cut side up.
5. Dollop spoonfuls of the goat cheese mixture onto each squash half, leaving a 1-inch border around edges.
6. Drizzle olive oil over the squash and sprinkle with additional thyme leaves for garnish.
7. Roast in preheated oven for about 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Smoky Paprika Hasselback Butternut Squash
Elevate your autumnal meals with this flavorful and aromatic recipe, where the sweetness of butternut squash meets the smokiness of paprika.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp brown sugar
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, smoked paprika, brown sugar, salt, and pepper.
4. Brush the mixture evenly onto both sides of the squash halves.
5. Place the squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
6. If using feta cheese, crumble it over the squash during the last 10 minutes of cooking.
Cooking Time: 45-50 minutes
Apple Cinnamon Hasselback Butternut Squash
This sweet and savory recipe combines the natural sweetness of butternut squash with the warm spices of cinnamon and the crunch of apples. A perfect side dish for your fall gatherings.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter, softened
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 cup chopped fresh apple (such as Granny Smith or Honeycrisp)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds.
3. In a small bowl, mix together butter, brown sugar, cinnamon, and salt.
4. Place the squash halves on a baking sheet, cut side up.
5. Divide the sugar mixture evenly between the two squash halves, spreading it across the flesh.
6. Top each half with chopped apple, arranging it in a fan shape.
7. Bake for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Pumpkin Seed Crunch Hasselback Butternut Squash
Elevate your squash game with this sweet and savory recipe that combines the natural sweetness of butternut squash with the nutty crunch of pumpkin seeds.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 1 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 cup pumpkin seeds
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, brown sugar, salt, and cinnamon. Brush the mixture evenly onto both squash halves.
4. Sprinkle pumpkin seeds and parsley over the squash flesh.
5. Place the squash on a baking sheet lined with parchment paper, cut side up.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Garlic Thyme Hasselback Butternut Squash
Transform a humble butternut squash into a show-stopping side dish with the savory combination of garlic, thyme, and butter.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– 2 sprigs of fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together garlic, butter, and thyme until well combined.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Spoon the garlic-butter mixture evenly over both squash halves.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Caramelized Onion Hasselback Butternut Squash
This recipe combines the natural sweetness of butternut squash with the deep flavor of caramelized onions, creating a delicious and nutritious side dish perfect for any occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 medium onions, thinly sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash cut-side up on a baking sheet lined with parchment paper.
4. In a separate pan, cook the onions over medium-low heat for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
5. Brush the squash with olive oil and season with salt and pepper.
6. Spoon the caramelized onions over the squash, dividing them evenly between the two halves.
7. If using Parmesan cheese, sprinkle it on top of the onions.
8. Roast in the preheated oven for 30-40 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Curry Spiced Hasselback Butternut Squash
Transform the humble butternut squash into a flavorful, aromatic masterpiece with this Curry Spiced Hasselback recipe. This Indian-inspired twist on the classic Hasselback technique combines sweet and savory notes for a delightful side dish or main course.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground cinnamon
– Salt, to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together olive oil, cumin, curry powder, cinnamon, and salt.
4. Brush the spice mixture evenly onto both squash halves.
5. Place the squash on a baking sheet, cut side up.
6. If using cheese, sprinkle it over the squash.
7. Roast for 45-50 minutes or until the flesh is tender and caramelized.
Pomegranate Glazed Hasselback Butternut Squash
Elevate your fall gatherings with this stunning side dish featuring caramelized butternut squash, tangy pomegranate glaze, and crispy onions. This recipe is perfect for serving alongside roasted meats or as a centerpiece for a vegetarian meal.
Ingredients:
– 2 large butternut squashes (about 2 lbs)
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup pomegranate molasses
– 1/4 cup orange juice
– 2 tbsp honey
– 1/4 cup chopped fresh parsley
– 1/4 cup crispy onions (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together brown sugar, olive oil, salt, and black pepper.
4. Brush the mixture onto the squash flesh, then place the squashes on a baking sheet.
5. Roast for 30 minutes or until tender and caramelized.
6. Meanwhile, whisk together pomegranate molasses, orange juice, and honey in a small bowl.
7. Remove the squashes from the oven and brush with the pomegranate glaze.
8. Sprinkle parsley and crispy onions on top.
9. Return to the oven for an additional 5-7 minutes or until the glaze is caramelized.
Cooking Time: About 45-50 minutes
Blue Cheese Walnut Hasselback Butternut Squash
This recipe combines the natural sweetness of butternut squash with the savory flavors of blue cheese and crunchy walnuts. Perfect as a side dish or main course, this roasted squash is sure to impress.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup blue cheese crumbles
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scooping out seeds and pulp.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash, then sprinkle blue cheese crumbles and chopped walnuts evenly between the two halves.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Lemon Herb Hasselback Butternut Squash
Elevate your fall meals with this vibrant and flavorful recipe, combining the natural sweetness of butternut squash with the brightness of lemon and the earthiness of herbs.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scooping out seeds and pulp.
3. In a small bowl, mix together olive oil, garlic, thyme, and rosemary.
4. Brush the mixture evenly onto both squash halves.
5. Drizzle lemon juice over the squash, sprinkling with salt and pepper to taste.
6. Place squash on a baking sheet lined with parchment paper, cut side up.
7. Roast for 45-50 minutes or until tender and caramelized.
Cooking Time: 45-50 minutes
Chipotle Lime Hasselback Butternut Squash
Transform the humble butternut squash into a vibrant, flavorful masterpiece with this easy recipe. The combination of smoky chipotle peppers and zesty lime juice will elevate your meal game.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1-2 chipotle peppers in adobo sauce, chopped
– 2 tbsp freshly squeezed lime juice
– Salt and pepper to taste
– Optional: crumbled queso fresco or shredded coconut for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together olive oil, cumin, smoked paprika, and chopped chipotle peppers.
4. Brush the mixture evenly onto both squash halves.
5. Roast the squash for 45-50 minutes or until tender and caramelized.
6. Remove from oven and drizzle with lime juice.
7. Season with salt and pepper to taste.
8. Garnish with queso fresco or shredded coconut, if desired.
Cooking Time: 45-50 minutes
Ginger Soy Hasselback Butternut Squash
Ginger Soy Hasselback Butternut Squash Recipe
Transform ordinary butternut squash into a flavorful masterpiece with this unique recipe, combining the warmth of ginger and soy sauce.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup brown sugar
– 2 tsp grated fresh ginger
– 2 tbsp soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, then scoop out the seeds.
3. In a small bowl, mix together butter, brown sugar, grated ginger, and salt.
4. Spread the mixture evenly onto both squash halves.
5. Place the squash on a baking sheet lined with parchment paper, cut side up.
6. Drizzle soy sauce over the squash, then sprinkle with pepper.
7. Roast in the preheated oven for 45-50 minutes, or until tender and caramelized.
Cooking Time: 45-50 minutes
Roasted Garlic Hasselback Butternut Squash
This recipe combines the sweetness of butternut squash with the savory flavor of roasted garlic and the crispy texture of Hasselback potatoes.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3-4 cloves of garlic
– 2 tbsp olive oil
– Salt, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash and sprinkle with salt.
5. Roast for 45 minutes or until tender.
6. Meanwhile, slice the top off each clove of garlic and place them on a small piece of foil.
7. Drizzle with olive oil and fold the foil to create a packet.
8. Roast the garlic alongside the squash for 30-40 minutes, or until soft and mashed.
9. To finish, slice the squash into wedges, then top each wedge with a spoonful of roasted garlic and garnish with thyme leaves.
Cooking Time: Approximately 1 hour and 15 minutes
Summary
This fall, elevate your squash game with these delicious Hasselback butternut squash recipes. From classic maple glaze to bold curry spice, there’s something for everyone. Try adding some crunch with pumpkin seeds or smokiness with paprika. Get creative with herbs like rosemary and thyme, or indulge in sweet treats like caramelized onions and blue cheese walnuts. Whether you’re looking for a savory side dish or a satisfying main course, these 20 recipes will guide you to a flavorful fall season.
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