Hasselback Butternut Squash Recipe
A beautiful hasselback-style roasted butternut squash, topped with brown sugar, butter, and walnuts, is an easy and visually appealing fall dish.
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Instructions
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Preheat the oven to 425 F.
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Peel the butternut squash thoroughly, then halve it lengthwise and remove the seeds and strings.
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Place each squash half cut-side down, using chopsticks as guides to make 1/8-inch hasselback slices without cutting all the way through.
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Arrange the sliced squash on a foil-lined baking sheet. Pat dry, brush with melted butter, separating cuts to coat between layers, and season with salt.
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Evenly press brown sugar over the squash and into the layers. Bake until tender, about 45 minutes.
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Brush any pan glaze over the baked squash. Garnish with walnuts and thinly sliced sage leaves, then serve.