Description
This Roasted Hasselback Butternut Squash with Sage Butter is a visually stunning and flavorful side dish perfect for cozy dinners and holiday meals. The butternut squash is roasted until tender, sliced thinly in the traditional Hasselback style, and layered with a fragrant sage-infused browned butter. Topped with sharp Parmesan cheese and a hint of red pepper flakes for a mild kick, this recipe combines sweet, savory, and aromatic flavors in a delightful presentation that’s sure to impress.
Ingredients
Scale
Butternut Squash
- 1 butternut squash, halved lengthwise, peeled, and seeded
- 2 tbsp olive oil
- Kosher salt, to taste (about 2 tsp)
- Black pepper, to taste (about 1 tsp)
- ½ tsp ground sage
Sage Butter
- ½ cup butter
- 8-10 fresh sage leaves
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
Topping
- ¼ cup Parmesan cheese, shredded or shaved
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with aluminum foil and lightly coating it with cooking spray to prevent sticking.
- Season Squash: Place the butternut squash halves cut-side down on the prepared baking sheet. Drizzle each half with olive oil, and sprinkle evenly with ground sage, kosher salt, and black pepper. Use a brush or your hands to rub the oil and seasonings all over both sides of the squash halves.
- Roast Squash: Roast the squash for about 10-15 minutes in the oven, just until it softens slightly. This initial roasting makes it easier to slice without breaking the squash apart.
- Slice Squash: Remove the squash from the oven carefully. Using a sharp knife, make thin horizontal cuts lengthwise down each squash half, spacing them about ¼ inch apart. Be sure to stop slicing about ¼ inch from the base, so the slices remain connected and the squash holds together.
- Prepare Sage Butter: While the squash is resting, melt the butter in a pan over medium heat. Stir frequently for 2-3 minutes until the butter browns lightly and you begin seeing brown bits forming, which adds a nutty flavor. Remove the pan from heat and stir in the minced garlic, red pepper flakes, and 4-5 of the sage leaves, allowing them to infuse in the warm butter.
- Add Sage Butter: Pour the warm sage butter mixture generously over the sliced squash halves, making sure to drizzle the butter between the cuts. Tuck the remaining fresh sage leaves into some of the slices for extra aroma and presentation.
- Final Bake: Return the buttered squash to the oven and bake for another 40 minutes, allowing the flavors to meld and the squash to become tender. Then sprinkle the Parmesan cheese evenly over the squash and bake for an additional 5 minutes until the cheese is melted and slightly golden.
Notes
- Use a very sharp knife or a small slicing knife for thin, even cuts to avoid breaking the squash.
- Browned butter adds a rich, nutty flavor, so keep an eye to prevent it from burning.
- The red pepper flakes add mild heat; adjust according to your spice preference.
- Fresh sage leaves tucked into the slices release flavor gradually as the squash bakes.
- To make this vegan, substitute butter with vegan butter and omit Parmesan or use a plant-based cheese alternative.
