Hasselback Butternut Squash
Hasselback butternut squash is a show-stopper, but it’s not all looks! Maple, tender squash, and caramelised pecans make it irresistible!
Ingredients
Hasselback Butternut Squash
- 1 butternut squash halved, peeled, seeds removed
- 1 tablespoon oil
- Sea salt and black pepper
- Thyme on stems to push into butternut squash
- 2-3 tablespoons water
Maple Pecan Drizzle
- 2 1/2 tablespoons maple syrup
- ½ teaspoon all spice
- ½ teaspoon cayenne - I like it hot you can lower to ¼ teaspoon or remove
- ½ teaspoon dried sage
- 1 tablespoon fresh thyme chopped
- ¼ cup chopped pecans reserve until the end of the recipe
Instructions
- Preheat oven to 425°F/220°C.
- Line a baking sheet or dish (with slightly high edges) with parchment paper, foil, or a silicone mat. Set aside.
- Halve your squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (until you reach the deep orange flesh). Place your butternut squash halves down on the lined baking sheet/dish.
- Rub oil all over both sides of the butternut squash, including the side facing down. Use more oil if needed depending on the size of your butternut squash. Season with sea salt and black pepper.
- Roast your squash halves for 15 minutes.
- While squash halves are roasting, mix the Maple Drizzle ingredients - the maple syrup, all spice, cayenne pepper, dried sage and fresh thyme together with a whisk (everything except the pecans). Set aside until ready to use.
- Remove squash from baking sheet and place onto a cutting board (I use a large spatula to help move them).
- Using a sharp knife, create slits ¼” apart on the butternut squash (look at the photo above). Try to slice deeply, but don’t cut through it. It’s okay if you do once or twice, it’s still beautiful! You can use chopsticks on either side of the butternut squash to help guide you so you don't slice all the way through.
- Place the now sliced squash halves back onto the baking sheet. Brush the squash with the maple drizzle, reserving about a tablespoon. Push a few pieces of fresh thyme still on their stems into the slits of the squash.
- Add in the 2 to 3 tablespoons of water into the bottom of the baking dish to prevent burning. The liquid will also caramelise beautifully. Bake for 50 more minutes. Check every 15 minutes or so to see if the water has run out, then add more. If the tops of the butternut squash begin browning too quickly, tent with some foil.
- Remove from oven, add the chopped pecans into the last of the reserve maple drizzle, then pour it all over the top of the squash. Bake for 5 more minutes.
- Remove, allow to cool slightly and enjoy!
Notes
To store: Store leftover hasselback butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F until warmed through or in the microwave.
To freeze: You can freeze hasselback butternut squash for up to 3 months. Place the squash in an airtight container or freezer bag. When ready to eat, thaw overnight in the fridge and reheat according to the instructions above.
Nutrition
Calories: 202kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 82mg | Potassium: 748mg | Fiber: 5g | Sugar: 12g | Vitamin A: 20285IU | Vitamin C: 48mg | Calcium: 130mg | Iron: 2mg