Hasselback Butternut Squash with Sage, Parmesan Breadcrumbs, and Maple Syrup Recipe

Introduction

Hasselback Butternut Squash is a stunning and flavorful side dish that combines tender roasted squash with herbed butter and crispy garlic-Parmesan breadcrumbs. It’s a delightful way to elevate simple ingredients into an impressive autumn treat.

Ingredients

• 1 medium butternut squash (about 2 to 2 ½ pounds)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• 2 teaspoons fresh sage, finely chopped
• 1 cup French bread, torn into ½-inch pieces
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon garlic powder
• 3 tablespoons Parmesan cheese, freshly grated
• Maple syrup (optional, for serving)

Instructions

1. Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper or aluminum foil.
2. Step 2: Peel and trim the butternut squash. Cut it in half lengthwise and scoop out the seeds with a spoon.
3. Step 3: Drizzle the squash halves with 2 tablespoons of olive oil, brushing to coat evenly on all sides. Season with kosher salt and freshly ground black pepper.
4. Step 4: Place the squash cut-side down on the prepared baking sheet and roast for 15 minutes until slightly softened. Remove and let cool until safe to handle.
5. Step 5: Position each squash half between two chopsticks or skewers on a cutting board. Using a sharp knife, make vertical slits about ⅛ inch apart across the squash, cutting down until the knife meets the chopsticks—do not cut all the way through.
6. Step 6: Return the scored squash to the baking sheet.
7. Step 7: In a small bowl, mix the softened butter with finely chopped sage until smooth. Spread half of this butter mixture over the tops of the squash, pressing gently into the cuts.
8. Step 8: Roast the squash for 30 minutes at 425°F.
9. Step 9: Remove the squash from the oven. Spoon the remaining sage butter over the cuts and brush it in. Return to the oven and roast for another 15 to 20 minutes, or until the squash is fork-tender.
10. Step 10: While the squash roasts for the final 15–20 minutes, prepare the topping. Place the torn French bread on a small baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, and toss to coat evenly. Spread into a single layer and bake alongside the squash for 8–10 minutes until golden and crisp.
11. Step 11: Let the toasted bread cool slightly. Transfer it to a food processor, add the freshly grated Parmesan cheese, and pulse a few times until coarse crumbs form.
12. Step 12: Transfer the roasted squash to a serving platter. Spoon any melted butter from the baking sheet over the top, then sprinkle generously with the garlic-Parmesan breadcrumbs.
13. Step 13: Optional: Drizzle with maple syrup before serving. Serve warm and enjoy.

Tips & Variations

• Use fresh sage for the best flavor, but dried sage can be substituted in a pinch—use about one-third the amount.
• For a nuttier twist, sprinkle chopped toasted pecans over the breadcrumbs before serving.
• Try swapping Parmesan for Pecorino Romano for a sharper taste.
• If you prefer a sweeter finish, drizzle maple syrup just before serving to enhance the natural sweetness of the squash.

Storage

Store leftover Hasselback Butternut Squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to preserve texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prep the squash and sage butter in advance and keep them refrigerated. Assemble and roast the squash just before serving for best results.

How do I know when the squash is done?

The squash should be fork-tender when fully cooked. Test by inserting a fork into the thickest part; it should slide in easily without resistance.

Hasselback Butternut Squash with Sage, Parmesan Breadcrumbs, and Maple Syrup Recipe

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★★★★★

4.9 from 54 reviews

This Hasselback Butternut Squash recipe features beautifully roasted butternut squash halves sliced into delicate slits and topped with flavorful sage butter and crispy garlic-Parmesan breadcrumbs. The squash is first roasted until slightly softened, then scored to allow the buttery herb mixture to infuse each layer during a longer roasting time, creating a tender, aromatic, and slightly crispy dish. Perfect as an elegant side or a vegetarian main, it can be finished with a drizzle of maple syrup for added sweetness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium butternut squash (about 2 to 2 ½ pounds)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• 2 teaspoons fresh sage, finely chopped

Topping Ingredients

• 1 cup French bread, torn into ½-inch pieces
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon garlic powder
• 3 tablespoons Parmesan cheese, freshly grated

Optional

• Maple syrup, for serving

Instructions

1. Preheat oven and prepare baking sheet: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare butternut squash: Peel the squash using a vegetable peeler, then trim off the stem and base. Cut the squash in half lengthwise and scoop out the seeds with a spoon.
3. Season squash: Drizzle the squash halves with 2 tablespoons of olive oil and brush evenly on all sides. Season with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
4. Initial roasting: Place the squash cut-side down on the prepared baking sheet. Roast in the oven for 15 minutes, until the squash is just slightly softened. Remove and allow to cool until easy to handle.
5. Create slits in squash: Transfer one squash half to a cutting board and place it between two chopsticks or skewers to avoid cutting all the way through. Using a sharp knife, make vertical slits about ⅛ inch apart, cutting straight down until the knife touches the chopsticks. Repeat for the second half.
6. Return squash to baking sheet: Place the scored squash halves back on the baking sheet, scored side up.
7. Prepare sage butter: In a small bowl, mix the softened butter with the finely chopped fresh sage until smooth.
8. Apply sage butter and roast: Spread half of the sage butter mixture over the tops of the squash, pressing gently into the cuts. Roast in the oven for 30 minutes.
9. Add remaining butter and continue roasting: Remove from the oven, spoon the remaining sage butter over the tops of the squash and brush it into the cuts. Return to the oven and roast for an additional 15-20 minutes, or until the squash is tender when pierced with a fork.
10. Prepare breadcrumb topping: While the squash roasts for the last time, place torn French bread pieces on a small baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon garlic powder, and toss to coat evenly. Spread into a single layer and bake alongside the squash for 8-10 minutes until the bread is golden and crisp.
11. Make garlic-Parmesan breadcrumbs: Let the toasted bread cool slightly, then transfer to a food processor. Add 3 tablespoons freshly grated Parmesan cheese and pulse a few times until coarse breadcrumbs form.
12. Serve: Transfer the roasted squash to a serving platter. Spoon any melted butter from the baking sheet over the top, then sprinkle generously with the garlic-Parmesan breadcrumbs. Optionally, drizzle with maple syrup. Serve warm.

Notes

• Using chopsticks or skewers while slicing ensures you don’t cut all the way through the squash, maintaining its structure.
• Let the squash cool slightly before slicing to make it easier and safer to handle.
• Maple syrup adds a nice sweetness that balances the savory butter and sage flavors, but it’s optional based on preference.
• For a crisper crust on the breadcrumbs, spread them evenly and avoid overcrowding the baking sheet.
• Fresh sage provides the best flavor, but dried sage can be used as a substitute at a reduced quantity (about 1 teaspoon).

Keywords: Hasselback butternut squash, roasted butternut squash, sage butter squash, vegetarian side dish, fall recipes, holiday side dish