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
Scale
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
