Maple Hasselback Butternut Squash
This Maple Hasselback Butternut Squash recipe is a great entertaining side dish! With tender roasted squash and a cinnamon maple glaze, this is a great savory and sweet side dish. This one is perfect for Thanksgiving or Christmas! Plus, it's pretty easy.
Ingredients
- 2 butternut squash
- 2 tablespoons olive oil
- Pinch of salt and pepper
- ¼ cup maple syrup
- 3 tablespoons unsalted butter melted
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie seasoning
- Fresh herbs for serving
Instructions
- Preheat the oven to 400 degrees F.
- Slice each squash down the center. Remove the seeds with a spoon and peel the outside skin. Place the squash on a baking sheet, and rub each side with olive oil. Sprinkle both sides with salt and pepper.
- Bake squash until it softens, about 20 minutes.
- While the squash is baking, combine maple syrup, softened butter, cinnamon, and pumpkin pie seasoning in a small bowl. Mix well and set aside.
- When the squash is softened, remove from the oven. Let squash slightly cool. Transfer squash to a cutting board and make ⅛ inch slices crosswise into the squash, making sure not to slice all the way through. Repeat until you’ve made slices in all of the squash.
- Return squash to the baking pan and bake for an additional 30 minutes.
- Remove the squash and add ½ of the maple butter. Bake for 5 minutes, then remove from the oven. Transfer squash to a serving platter and top with the rest of the maple butter. Serve with fresh herbs and enjoy.
Notes
- A trick to make sure you’re not slicing through the squash is to lay a butter knife on each side. When you make the cut, you’ll hit the butter knife and not cut through the entire squash.
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