Tis’ the season for this decadent and delicious Hasselback Butternut Squash with Maple Pecan Drizzle that will be a stunner on all your Thanksgiving and other holiday tables!
This post is sponsored by Thrive Algae Oil. All opinions and text are 100% mine. Thank you so much for supporting the brands that support Jessica in the Kitchen!
Every time I look at the photos for this Hasselback Butternut Squash I remember just how delicious it was. I mean, truthfully you can never go wrong with Butternut Squash, but let me tell you friends – this dish is worth making. Again and again.
Let’s start at the beginning. I really wanted a Thanksgiving dish for vegans and non vegans alike that would have everyone saying “WOW” as it was placed on the table. After trying a Butternut Squash dessert that really changed the way I saw the Squash, I knew I had to use it. Something about Butternut Squash just says decadent yet classy, doesn’t it? So I wasn’t so surprised when I took this out of the oven, dove right in and happily sighed. I was satisfied. So satisfied. Not only does this look beautiful, it tastes that way too. The Squash itself pulls in so much flavour and that maple pecan drizzle does wonders to complement it.
Before you even get there though, the first thing you need to do is properly oil the butternut squash. My oil of choice for this is Thrive Algae Oil. It has such a high smoke point (up to 485°) and works great at this high roasting temperature. The algae was actually originally sourced from the sap of a Chestnut tree, and was specifically chosen for its great fat profile and taste. I also love that it doesn’t compete with the flavours of the butternut squash, but instead highlights them. Plus, Thrive Algae Oil contains a high percentage of monounsaturated fats (MUFAs) (like the good stuff in avocados) which is definitely the type of fat you want in all your cooking! You can use Thrive anywhere you’d use olive oil or other oils, and you can find it in plenty of stores or on Amazon!
Now that you have the perfect canvas, it’s time to make those beautiful slits. It’s not as hard as it looks. You just need to take your time and slit it ¼” inch apart. You want to do it this close cause it’ll look extra pretty. Also for ease when it comes to eating. Then you drizzle that easy drizzle on top and bake away. The results of this Hasselback Butternut Squash with Maple Pecan Drizzle are mind-blowingly stunning, and look like they took so much effort, even though it’s pretty simple to accomplish!
Enjoy friends!
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Just made your Hasselback Butternut Squash. Fabulous! The combination of the maple sugar and cayenne pepper is indescribable. YUMMY! I added raisins at the end to add a bit more sweetness. Thank you.
Hi Patty,
Oh wow I am SO happy to hear that!!! Love your additions of raisins. You’re so welcome and thanks for your feedback!!
This is baking right now!… Except I didn’t fully read the recipe before I made it and added the pecans way too early. I have covered with foil so hopefully it turns out okay. Might need to put a note next to the pecan on the ingredients list for people like me who don’t read ahead ? I can say I had to taste the drizzle & pecan mix. YUM!! So looking forward to bringing this to my parents for Christmas lunch today with the family ?