If you are searching for a stunningly delicious side that’s as beautiful as it is flavorful, the Roasted Hasselback Butternut Squash with Sage Butter Recipe is an absolute must-try. This dish takes the humble butternut squash to a whole new level by slicing it into perfectly thin, accordion-style cuts that roast into tender, caramelized layers infused with rich browned sage butter. The aromas of garlic, sage, and a touch of heat from red pepper flakes make this recipe irresistibly cozy and bright, while the Parmesan finish adds just the right touch of savory elegance. It’s comfort food with a sophisticated twist that will have everyone asking for seconds!
Ingredients You’ll Need
These ingredients are wonderfully simple yet vital for building the perfect harmony of taste, texture, and color in this Roasted Hasselback Butternut Squash with Sage Butter Recipe. Each component plays a special role, from the velvety squash to the fresh sage and nutty Parmesan.
- 1 butternut squash, halved lengthwise, peeled, and seeded: The star of the show—sweet, creamy, and perfect for roasting.
- 2 tbsp olive oil: Helps to lightly coat and roast the squash while adding a subtle fruity richness.
- ½ cup butter: Provides that luscious, nutty base once browned and infused with herbs.
- 8-10 sage leaves: Fresh sage brings a woodsy, aromatic lift that perfectly complements the squash.
- 4 cloves garlic, minced: Adds a punch of warmth and depth to the sage butter.
- ½ tsp ground sage: Intensifies the herbal flavor and layers the taste beautifully.
- ¼ cup Parmesan cheese, shredded or shaved: Delivers a salty, umami finish that melts perfectly over the warm squash.
- 1 tsp red pepper flakes: Adds just a hint of heat to balance the sweetness and richness.
- Kosher salt and black pepper, to taste: Essential for seasoning and bringing all the flavors together.
How to Make Roasted Hasselback Butternut Squash with Sage Butter Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C). Lining your baking sheet with aluminum foil and a light coating of cooking spray makes cleanup a breeze and prevents sticking, letting you focus on the magic of roasting.
Step 2: Season the Squash
Place the halved butternut squash cut-side down on the baking sheet. Drizzle both halves generously with olive oil, then sprinkle with ground sage, kosher salt, and black pepper. Be sure to coat evenly by brushing or gently rubbing the mixture over both sides—this ensures every bite is bursting with flavor.
Step 3: Initial Roast
Pop the squash into the oven and roast for about 10 to 15 minutes. This initial roasting softens the flesh just enough to make slicing easier without losing that perfect texture.
Step 4: Slice Hasselback Style
Carefully remove the squash and, using a sharp knife, make thin horizontal cuts approximately ¼ inch apart, slicing down the length of each half. Remember to stop just before reaching the base so the slices remain attached, creating that signature Hasselback effect that allows flavors to soak in beautifully.
Step 5: Make the Sage Butter
In a medium pan over medium heat, melt the butter while stirring often. As soon as the butter begins to brown and you notice those delicious brown bits forming at the bottom, remove it from heat. Quickly stir in the minced garlic, red pepper flakes, and 4 to 5 sage leaves—the sizzle and aroma here will fill your kitchen with pure heaven.
Step 6: Add Sage Butter to Squash
Pour this fragrant, warm butter mixture all over the sliced butternut squash, ensuring it flows between each cut to maximize flavor penetration. Tuck the remaining fresh sage leaves into some of the slices for a pop of color and extra herbal notes.
Step 7: Final Bake with Parmesan
Return the squash to the oven for 40 more minutes to roast until tender and caramelized. To finish this glorious side, sprinkle Parmesan cheese on top and bake for an additional 5 minutes until the cheese melts and forms a golden, savory crust that perfectly complements the sweet squash.
How to Serve Roasted Hasselback Butternut Squash with Sage Butter Recipe
Garnishes
To elevate your presentation, sprinkle freshly chopped parsley or extra crispy sage leaves on top just before serving. A little cracked black pepper can add a visual contrast and a slight peppery kick, making this dish not only a feast for the palate but also for the eyes.
Side Dishes
This Roasted Hasselback Butternut Squash with Sage Butter Recipe pairs beautifully with roasted poultry like turkey or chicken, or alongside hearty grains such as quinoa or wild rice. It’s also a fantastic vegetarian centerpiece when served with a simple green salad or creamy risotto.
Creative Ways to Present
Try serving the roasted halves on rustic wooden boards for a cozy, farm-to-table vibe or slice into individual portions to layer on plates for a chic dinner party. Drizzling a bit of balsamic glaze or a splash of toasted nuts on top adds texture and a touch of unexpected flair.
Make Ahead and Storage
Storing Leftovers
After enjoying your Roasted Hasselback Butternut Squash with Sage Butter Recipe, wrap any leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. It keeps well for 3 to 4 days and remains tasty enough to enjoy cold or reheated.
Freezing
If you want to extend its shelf life, this dish can be frozen. To do so, freeze in a single layer on a baking sheet before transferring to a freezer-safe container or bag. It’s best eaten within 2 months for optimal flavor and texture.
Reheating
Gently reheat leftovers in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes, to preserve the beautiful caramelization and keep the sage butter silky. Avoid microwaving when possible to maintain the crisp edges of the squash slices.
FAQs
Can I make this recipe vegan?
Absolutely! Swap the butter for a plant-based alternative and omit or replace the Parmesan with nutritional yeast or vegan cheese. The roasted squash and sage butter flavor will still shine beautifully.
Is it necessary to peel the butternut squash?
For this recipe, peeling is recommended because it creates a tender, smooth texture and allows the butter and seasonings to fully penetrate the squash.
What if I don’t have fresh sage?
If fresh sage isn’t available, you can increase the ground sage slightly. The flavor won’t be as vibrant, but the roasted squash will still be delightful.
Can I prepare the squash ahead of time?
You can slice and season the squash earlier in the day and refrigerate it until ready to roast, but add the sage butter fresh just before the final bake to keep flavors bright.
How spicy is the red pepper flakes addition?
The 1 teaspoon of red pepper flakes adds just a subtle warmth that balances the sweetness of the squash—it’s not overpowering. You can adjust the quantity to suit your heat preferences.
Final Thoughts
This Roasted Hasselback Butternut Squash with Sage Butter Recipe is one of those comforting yet elegant dishes that never fails to impress. It’s simple enough for a weeknight but stunning enough for special occasions. Once you try it, I promise it will find a permanent place in your autumn and winter cooking rotation. So go ahead, treat yourself and your loved ones to this gorgeous, flavor-packed veggie that truly celebrates the season!
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Roasted Hasselback Butternut Squash with Sage Butter Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Hasselback Butternut Squash with Sage Butter is a stunning and flavorful side dish perfect for autumn or holiday meals. The butternut squash is sliced thinly but kept intact, allowing it to roast evenly and soak up the fragrant browned sage butter, garlic, and a touch of heat from red pepper flakes. Finished with a sprinkle of Parmesan cheese, this dish offers a perfect balance of savory, nutty, and aromatic flavors with a beautiful presentation.
Ingredients
Squash and Seasoning
- 1 butternut squash, halved lengthwise, peeled, and seeded
- 2 tbsp olive oil
- ½ tsp ground sage
- Kosher salt, about 2 tsp
- Black pepper, about 1 tsp
Sage Butter
- ½ cup butter
- 8–10 fresh sage leaves
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
Topping
- ¼ cup Parmesan cheese, shredded or shaved
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly spray it with cooking spray to prevent sticking.
- Season Squash: Place the butternut squash halves cut-side down on the baking sheet. Drizzle each half with olive oil, then sprinkle ground sage, kosher salt (about 2 teaspoons), and black pepper (about 1 teaspoon) over them. Use a brush or your hands to evenly coat both sides of the squash with the oil and seasonings.
- Roast Squash: Roast the squash for 10-15 minutes until it softens slightly, which will make it easier to slice.
- Slice Squash: Remove the squash from the oven. Using a sharp knife, carefully make thin, horizontal cuts down the length of each squash half, spacing about ¼ inch apart, but do not cut all the way through—stop about ¼ inch from the base to keep the slices connected.
- Prepare Sage Butter: In a pan over medium heat, melt the butter. Stir it frequently for 2-3 minutes until the butter begins to brown and you see fragrant brown bits forming. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 fresh sage leaves.
- Add Sage Butter: Pour the browned sage butter mixture over the sliced squash, making sure the butter seeps between the slices. Tuck the remaining sage leaves into some of the cuts for extra flavor.
- Final Bake: Return the squash to the oven and bake for an additional 40 minutes. Then sprinkle the Parmesan cheese evenly over the squash and bake for another 5 minutes, or until the cheese melts and is lightly golden.
Notes
- Use a very sharp knife to ensure clean, even slices without cutting through the squash base.
- To prevent the squash from rolling, slice a small flat edge on the underside before roasting if necessary.
- Fresh sage is preferable for the best aroma and flavor in the sage butter.
- This dish pairs beautifully with roasted meats or as a vegetarian main course when served with grains or salad.
- Adjust red pepper flakes to control the heat level.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
