Hasselback Butternut Squash in Garlic Butter
Lather these holiday-worthy Hasselback butternut squash halves in melted butter that is flavoured with garlic, paprika and fresh basil. It’s the perfect way to spruce up this winter side dish that is both delicious and stunning!
Why You’ll Love Hasselback Butternut Squash
The cooler months are upon us, and there is an abundance of winter squash varieties. You’re at the farmer’s market and completely spoiled for choice.
Butternut squash is perhaps one of the more popular winter squashes as there is so much you can do with them. If you’re asking yourself, “what is something I can do with butternut squash that is not soup” well, you have come to the right place!
This Hasselback butternut squash recipe is simple to make and absolutely delicious. Butternut squash baked in butter can only result in a winter side dish that is soft on the inside with slightly crispy edges.
Hasselback butternut squash is also incredibly pretty to look at. They make for great Thanksgiving side dishes or if you simply want to dial up your family dinner.
What Is Hasselback Butternut Squash?
The term Hasselback refers to a cooking technique. It’s slicing the butternut squash halves, flat side down, into thin slices without cutting all the way through. The butternut squash halves are therefore still intact, with an accordion-like finish.
This then provides more surface area to be able to baste or glaze the vegetable with so many different possibilities. It also means that there are more crispy edges when the butternut squash is roasting in the oven.
This same technique applies for Hasselback potatoes as we have done in our Salad with Roasted Potatoes and Arugula.
Tools You’ll Need to Successfully Hasselback Vegetables?
The beauty of the Hasselback method is that you can do it to a myriad of different vegetables. The most popular vegetable to Hasselback are potatoes and no doubt you have seen these many times.
The trickiest part of this method is not slicing all the way through and knowing when to stop. Hasselback vegetables are also only truly stunning when they are sliced thinly.
So, what tools will you need to get the best Hasselback results?
All you need is a sharp knife and a pair of chopsticks or 2 wooden spoons, stick end.
Place the chopsticks parallel to each other. Then put the butternut squash between the 2 chopsticks. The idea is that when you start slicing, the chopsticks will stop the knife from being able to cut all the way through onto the chopping board.
For potatoes, you can get a special Hasselback potato cutter. It’s a wooden block which looks like a soap dish and has 2 small screws standing upright. Place the potato onto the screws to stop it from moving.
Then slide the wire rack over the potato. The wire rack looks like a toast holder with slits. Using your sharp knife, slice between the steel slits to get even slices.
How Do You Cut a Butternut Squash Lengthwise?
Step 1: Using a larger sharp knife, slice off the bottom to create a flat base.
Step 2: Stand the butternut squash upright. Place the centre of the knife in the middle of the top and start cutting downwards.
Step 3: As you push downwards on the handle side, use your other hand to push the other side of the knife, which is sticking out of the butternut squash. This will give you extra force to be able to cut through more easily.
Recipe Overview
Flavour/Texture: Butternut squash baked is so soft. It’s not a vegetable that is known for eating al dente as we want it to melt in your mouth. The butter gives it a rich texture while the chopped pistachio kernels give it the crunch it needs.
The flavour is rich yet not overpowering. This comes from the natural goodness of the squash. The Hasselback technique ensures that the garlic, paprika and fresh basil are basted into all its nooks and crannies.
Ease: If you have never tried Hasselback butternut squash before, it can be a bit tricky. You don’t have to slice it so thinly if you think this might make it easier. Other than that, the recipe itself is super easy as you let the oven do all the hard work.
Time: this Hasselback butternut squash side dish takes just over an hour, with most of that time in the oven. The prep is minimal and doesn’t take much time at all.
Ingredients
These are the ingredients you need for Hasselback Butternut Squash:
Butternut squash halves: You can either get 2 halves or a whole and cut it. The other advantage of getting them in halves is seeing them on the inside to ensure they are fresh and vibrant in colour.
You can see how versatile they are in our Vegan Salad with Butternut Squash and Cranberries or Risoni with Spiced Roasted Butternut Pumpkin.
Basil: Important to get fresh basil. Make sure the leaves are sprightly and bright green. If they are wilting or starting to brown, they are no good.
For leftover basil, you can try our basil and mint pesto or basil and mint dressing.
Pistachio kernels: You can just get a small bag or shelled kernels for ease of use. All you’re doing is roughly chopping them and sprinkling on top of the Hasselback butternut squash.
Garlic powder and paprika: Add this to the melted butter for basting.
Variations and Substitutions
Basil substitute: You can substitute basil with sage, a popular herb associated with roasting butternut squash. Whichever your preference, just make sure they are fresh herbs, not dried.
Type of paprika: You can use any type of paprika you wish. Can be sweet, Hungarian, smoked or hot. Great way to use up some of those varieties in your pantry.
Fresh garlic: You can absolutely use fresh garlic if that is your preference. It will, of course, be more pungent and aromatic, so if you want a more subtle flavour, the powder would be a better choice.
Ensure the garlic is well minced so you don’t get large chunks stuck between the butternut squash slices.
Vegan option: Use vegan butter to make this side dish vegan friendly.
Instructions
Step by step instructions for how to make Hasselback Butternut Squash
Turn the oven on to 200°C or 400°F.
Peel the butternut squash and remove the seeds.
Baste the butternut squash with olive oil. Place flat side down on a baking dish and put in the oven for 10 minutes.
Chop basil leaves to yield 1 tbsp.
Melt 3 tbsp of butter in the microwave. Add the chopped basil, paprika and garlic powder. Mix until well combined.
Remove the butternut squash from the oven and let it cool down. Between 2 parallel chopsticks or wooden spoons, Hasselback the butternut squash. The chopsticks or wooden spoon handles will stop you from slicing all the way through. Or you can do it free hand.
Place it back in the baking dish. Baste thoroughly with the butter mixture. Put back in the oven for 20 minutes.
After 20 minutes, remove and baste it with the remaining butter mixture. Bake for another 20 minutes.
When done, remove the baking dish and season with salt and pepper. Then sprinkle chopped pistachios and basil leaves on top.
Serve when it’s still hot.
How to Make This Side Dish Perfectly [Expert Tips]
Use the hack: Use the chopsticks or wooden spoon method, especially if you’re not familiar with the technique. This will save you a lot of heartaches. I have Hasselbacked many vegetables and I still use this method, just in case.
Bake before slicing: As the butternut squash is quite hard to cut through, it is much easier to roast it for 15 minutes before slicing. This will help to soften the winter squash and make the Hasselback technique less daunting.
Go slow: Don’t rush the slicing process. Do it slowly so you can slice them evenly. This allows you to also make sure the chopsticks or wooden spoons are in place properly before you cut the next slice.
Large knife: Use a large knife so that when you slice, you will be able to do the entire width of the butternut squash.
Basting thoroughly: Make sure that the butter is well spread out between all the slices, not just on top. This will ensure it will all bake properly and evenly. Not to mention it will taste better!
Great Mains for This Salad
What to serve as a main dish with Hasselback butternut squash as a side? Try these delicious main dish recipes:
A gorgeous side dish such as this Hasselback butternut squash deserves delicious mains! Nothing quite beats comfort food such as this double crust chicken pot pie or lamb shank stew.
For something perhaps, a little lighter, a good old fashioned pumpkin soup won’t go astray.
Frequently Asked Questions
The skin of butternut squash is edible. You can add them to stews and curries or roast them in the oven with the skin intact. It is a matter of preference if you wish to peel the skin as it can be slightly bitter and an added layer of thickness.
Elevated levels of cucurbitacin in the butternut squash can cause a sour and bitter flavour. This can be caused by the fact that it is starting to rot, is not stored properly, is exposed to extreme hot or cold, or even too many pesticides used.
Yes, you can! The best way to freeze them is to cut them into cubes, lay them on a sheet pan and freeze. Once frozen, place them in a freezer bag for use later.
A well prepared Hasselback butternut squash side dish is always spectacular to look at. It has such a wow factor and the fact that it’s also delicious makes this side dish worth all the time.
Festive worthy, it would make such a great addition to your Thanksgiving family get together or Christmas feast if you’re entertaining.
More Vegetarian Side Dishes
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Hasselback Butternut Squash in Garlic Butter
Ingredients
Click on the toggle below for conversion to US Cooking Units.
Instructions
- Turn the oven on to 200°C or 400°F.
- Peel the butternut squash and remove the seeds. Baste the butternut squash with olive oil. Place flat side down on a baking dish and put in the oven for 10 minutes.
- Chop basil leaves to yield 1 tbsp.
- Melt 3 tbsp of butter in the microwave. Add the chopped basil, paprika and garlic powder. Mix until well combined.
- Remove the butternut squash from the oven and let it cool down. Between 2 parallel chopsticks or wooden spoons, Hasselback the butternut squash. The chopsticks or wooden spoon handles will stop you from slicing all the way through.
- Place it back in the baking dish. Baste thoroughly with the butter mixture. Put back in the oven for 20 minutes.
- After 20 minutes, remove and baste it with the remaining butter mixture. Bake for another 20 minutes.
- When done, remove the baking dish and season with salt and pepper. Then sprinkle chopped pistachios and basil leaves on top.
- Serve
Notes
- You can substitute basil with sage, a popular herb associated with roasting butternut squash. Whichever your preference, just make sure they are fresh herbs, not dried.
- You can use any type of paprika you wish. Can be sweet, Hungarian, smoked or hot. Great way to use up some of those varieties in your pantry.
- Fresh garlic can be used if that is your preference. It will, of course, be more pungent and aromatic, so if you want a more subtle flavour, the powder would be a better choice. Ensure the garlic is well minced so you don’t get large chunks stuck between the butternut squash slices.
- Use vegan butter to make this side dish vegan friendly.
- Go slow and take your time when you’re slicing the butternut squash. This will ensure you have time to adjust the tools to ensure you don’t slice all the way through and to also to slice them thinly.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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wow i didn’t know you can make butternut squash this way! It makes it extra tender!
Sure can Nancy! Looks fabulous too, especially if you have friends and family coming over.