Roasted Hasselback Butternut Squash with Sage Butter Recipe
Experience the ultimate autumn comfort dish with Roasted Hasselback Butternut Squash with Sage Butter. This recipe transforms humble butternut squash into a showstopper by scoring it into delicate, fan-like slices, then bathing it in a fragrant sage-infused butter. The result is golden edges, tender flesh, and deeply satisfying flavors, making it a standout for holiday feasts or a cozy weeknight treat. The rich butter, earthy sage, and touch of sweet maple bring out the very best in every slice, turning a simple side into an unforgettable centerpiece.
Ingredients You’ll Need
The beauty of Roasted Hasselback Butternut Squash with Sage Butter is in its simplicity—quality ingredients working together to create magic. Each item plays a crucial role in boosting flavor, providing color, or accenting texture for the perfect bite.
- Butternut squash: Look for a medium one—its natural sweetness and texture are the stars of the dish and form those gorgeous Hasselback slices.
- Unsalted butter: Butter adds richness and allows you to control the seasoning, soaking into the squash for deep flavor.
- Olive oil: Blending with butter helps prevent burning and brings a subtle earthiness.
- Fresh sage leaves: Finely chopped, they infuse every bite with a warm, aromatic note that pairs perfectly with roasted squash.
- Maple syrup: A drizzle provides a delicate sweetness, echoing the caramel notes of roasted squash.
- Salt: Essential for highlighting flavors and balancing sweetness.
- Black pepper: Adds gentle warmth and depth to complement the dish.
- Red pepper flakes (optional): For just a hint of heat that keeps things interesting without overpowering.
- Chopped pecans or pumpkin seeds (optional garnish): Offer crunch and a nutty contrast, making each serving extra special.
How to Make Roasted Hasselback Butternut Squash with Sage Butter
Step 1: Prepare the Squash
Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Carefully peel your butternut squash, then halve it lengthwise and scoop out all the seeds. Having a sharp knife makes this easy and safe. Once you have two halves, place them cut-side down, and using a sharp knife, slice crosswise every 1/8 to 1/4 inch—be sure not to cut all the way through. Pro tip: Use chopsticks or wooden spoons alongside your squash to stop your knife, ensuring even, beautiful slices every time!
Step 2: Make the Sage Butter Mixture
In a small saucepan over medium heat, melt the butter and olive oil together. Once melted, stir in finely chopped fresh sage, maple syrup, salt, black pepper, and a pinch of red pepper flakes if you’re feeling adventurous. Let everything simmer for 1 to 2 minutes, infusing the fat with the herby, aromatic magic of sage—your kitchen will smell like pure autumn warmth! This sage butter becomes the flavor-packed glaze that defines Roasted Hasselback Butternut Squash with Sage Butter.
Step 3: Coat and Roast the Squash
Set your cut and sliced squash halves back on the board and brush them generously with the warm sage butter mixture, making sure to get in between each thin slice. Place the squash halves, cut-side down, onto your lined baking sheet. Pop them in the oven and roast for 25 minutes—by now, the magic will begin, and the edges will start to caramelize beautifully.
Step 4: Baste and Finish Roasting
After the first 25 minutes, remove your squash from the oven, brush them once more with the remaining sage butter, being careful to get the richness into every crevice. Return the squash to the oven for another 20 to 25 minutes. You’ll know it’s ready when the flesh is deeply golden, fork-tender all the way through, and the edges are slightly crisp.
Step 5: Garnish and Serve
Transfer your piping-hot Roasted Hasselback Butternut Squash with Sage Butter to a serving platter, and if you like, shower each half with a handful of chopped pecans or pumpkin seeds for a delightful crunch. Serve warm, and prepare for a round of compliments!
How to Serve Roasted Hasselback Butternut Squash with Sage Butter
Garnishes
Keep things classic with just the glistening sage butter, or make it festive with toasted pecans, pumpkin seeds, or even a sprinkle of flaky sea salt. For an extra pop of color (and flavor), finish with a few whole fried sage leaves right before serving—your dish will look as stunning as it tastes.
Side Dishes
Roasted Hasselback Butternut Squash with Sage Butter pairs beautifully with everything from roasted chicken and turkey to vegetarian mains like wild rice pilaf or lentil loaf. It’s also fantastic alongside garlicky green beans, a fall salad, or classic mashed potatoes for a cozy, celebratory table.
Creative Ways to Present
Show off those gorgeous hasselback fan slices by arranging the squash on a wooden platter or rustic ceramic dish. Drizzle a bit of leftover sage butter over the top, letting it pool in the slices. For extra flair, tuck roasted garlic cloves between the slices or nestle the squash amongst fresh herbs and edible flowers—guests will be wowed before the first bite!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), keep them in an airtight container in the fridge. Roasted Hasselback Butternut Squash with Sage Butter will stay fresh and flavorful for up to three days after roasting. Be sure to include any extra sage butter or garnish.
Freezing
While nothing truly beats this squash fresh from the oven, you can freeze individual portions if needed. Wrap tightly in foil or plastic wrap, then store in a freezer-safe bag for up to one month. Thaw overnight in the fridge before reheating so the texture stays pleasingly tender.
Reheating
To recapture the magic, reheat leftovers in a 350°F oven until warmed through (about 15 minutes). A quick brush with melted butter or olive oil before reheating can revive the flavor and keep the squash moist. Microwave reheating works in a pinch, but the oven best preserves texture and caramelized edges.
FAQs
Can I use pre-cut butternut squash for this recipe?
For the signature Hasselback look, you’ll want to start with whole squash halves. Pre-cut cubes or pieces won’t hold the thin fan-like slices that make Roasted Hasselback Butternut Squash with Sage Butter so striking and special.
Is there a vegan version of this recipe?
Absolutely! Swap the unsalted butter for your favorite vegan butter or use all olive oil. The sage and maple syrup still shine, so you’ll enjoy delicious results with this easy plant-based adjustment.
Can I use dried sage if I don’t have fresh?
Fresh sage delivers the most vibrant flavor and color, but in a pinch, you can use dried—just decrease the amount to 1 teaspoon, as dried herbs are more concentrated.
How do I avoid cutting all the way through the squash?
Place wooden spoons or chopsticks on either side of the squash half while slicing. They’ll stop your knife from going all the way through, helping you get beautiful, even Hasselback slices every time.
Can Roasted Hasselback Butternut Squash with Sage Butter be made ahead for a holiday meal?
Yes! You can roast the squash up to a day in advance, then gently reheat it in the oven before serving. Brush with extra sage butter just before reheating to boost moisture and flavor.
Final Thoughts
If you’re searching for a showstopping yet approachable side, Roasted Hasselback Butternut Squash with Sage Butter delivers every time. It’s a celebration of fall flavors, irresistible textures, and cozy aromas that are sure to win over everyone at the table. I hope you make this dish a part of your next gathering and enjoy every beautifully caramelized, buttery bite!
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Roasted Hasselback Butternut Squash with Sage Butter Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Roasted Hasselback Butternut Squash with Sage Butter is a delightful side dish perfect for fall or holiday gatherings. The squash is beautifully roasted and infused with a savory sage butter, creating a flavorful and visually appealing dish.
Ingredients
Butternut Squash:
- 1 medium butternut squash (about 2–2.5 pounds), peeled and halved lengthwise, seeds removed
Sage Butter:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 fresh sage leaves (finely chopped)
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Garnish:
- Chopped pecans or pumpkin seeds for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Squash: Place the squash halves cut-side down and make thin slices crosswise without cutting through. Brush with sage butter mixture.
- Roast Squash: Place squash on baking sheet cut-side down and roast for 25 minutes. Baste with remaining butter and roast for another 20–25 minutes.
- Serve: Garnish with pecans or pumpkin seeds and serve warm.
Notes
- To speed up prep, you can microwave the squash for a few minutes to soften it slightly before slicing.
- This dish pairs beautifully with roasted meats or as a vegetarian holiday side.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 190
- Sugar: 7g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg
