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Hasselback Butternut Squash

Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia
Hasselback Butternut Squash
Hasselback Butternut Squash Recipe photo by Taste of Home
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Recommended
50 Low-Sodium Side Dishes
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  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    6 servings

Ingredients

  • 1 medium butternut squash (about 4 pounds)
  • 2 tablespoons olive oil
  • 1/4 teaspoon finely ground sea salt
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon ground chipotle pepper
  • Fried sage leaves, optional

Directions

  • Preheat oven to 400°. Peel squash. Cut lengthwise in half; remove and discard seeds. Place squash, cut side down, in a 13x9-in. baking pan or shallow roasting pan. Drizzle with oil and sprinkle with salt. Bake, uncovered, 20 minutes. Let cool 15 minutes.
  • Cut squash crosswise into 1/8-in. slices, leaving them intact at the bottom. Combine remaining ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.

Test Kitchen tips
  • Fried sage leaves are quick and easy to make, and have a delightfully crispy texture. Simply fry fresh sage leaves in melted butter over medium-high heat, turning once until leaves are darkened and crisp; drain on a paper towel and sprinkle with salt.
    • Nutrition Facts
    1 serving: 236 calories, 9g fat (3g saturated fat), 10mg cholesterol, 127mg sodium, 42g carbohydrate (14g sugars, 10g fiber), 3g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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