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
Scale
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
