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If you’re on the lookout for a dish that’s as stunning to behold as it is deeply comforting to eat, look no further than this Roasted Hasselback Butternut Squash with Sage Butter Recipe. The way the delicate slices fan out, soaking up that nutty, browned sage butter, while the Parmesan melts to golden perfection, creates a flavor-packed experience you’ll want to make over and over. It’s simple yet impressive, perfectly balancing sweetness from the squash with fragrant herbs and just a little kick of red pepper flakes for warmth. Truly, this recipe turns humble butternut squash into an unforgettable centerpiece worthy of any table.
Ingredients You’ll Need
This Roasted Hasselback Butternut Squash with Sage Butter Recipe calls for a handful of straightforward ingredients that come together to create something extraordinary. Each item has an important role, whether adding richness, fragrant herbaceousness, or a little heat to elevate the dish’s natural sweetness and tender texture.
- Butternut squash: The star of the show, its creamy flesh roasts beautifully and offers a subtly sweet flavor.
- Olive oil: Used to season the squash before roasting, it helps develop a lovely crispy base and enhances flavor.
- Butter: Essential for creating that luscious sage butter sauce that gets browned to perfectly nutty perfection.
- Sage leaves: Fresh sage infuses the butter with irresistible herbal warmth and aroma.
- Garlic: Minced garlic adds a punch of savory depth to the butter.
- Ground sage: Boosts the herbaceous flavor on the squash itself for more complexity.
- Parmesan cheese: Adds a salty, creamy finish that melts into cracks between the slices.
- Red pepper flakes: A pinch provides a subtle heat to balance the sweetness.
- Kosher salt and black pepper: Simple seasoning essentials that bring out the dish’s natural flavors.
How to Make Roasted Hasselback Butternut Squash with Sage Butter Recipe
Step 1: Preheat Your Oven and Prep the Pan
Start by heating your oven to 400°F (200°C) and lining a baking sheet with aluminum foil. Giving the foil a quick spray of cooking spray ensures the squash won’t stick and cleaning up will be a breeze. This prep step lays the foundation for the squash to roast evenly and develop those gorgeous caramelized spots.
Step 2: Season the Butternut Squash Halves
With the squash peeled, seeded, and halved lengthwise, place each cut side down on the baking sheet. Drizzle with olive oil and sprinkle generously with ground sage, salt, and black pepper. Rub the olive oil and seasoning all over the squash to ensure every nook is flavorful and primed for roasting.
Step 3: Roast Until Slightly Tender
Roast the squash for 10 to 15 minutes, just until it softens slightly. This brief roasting makes it much easier to slice carefully without the squash cracking or breaking apart in later steps.
Step 4: Make Hasselback Cuts
Remove the squash from the oven and use a sharp knife to make thin, evenly spaced horizontal cuts about a quarter-inch apart. It’s important to stop a quarter-inch from the bottom so the base stays intact and the slices fan out beautifully—this careful cutting is what makes this dish so visually stunning.
Step 5: Prepare the Sage Butter
In a skillet over medium heat, melt the butter and allow it to bubble until it turns a deep golden brown, releasing those irresistible nutty aromatics. This browning step takes 2–3 minutes and adds fabulous depth. Remove from heat and stir in minced garlic, red pepper flakes, and fresh sage leaves to infuse the butter with fragrant warmth, spicy notes, and savory punch.
Step 6: Pour Sage Butter Over the Squash
After preparing the butter, pour it generously over the squash, making sure it drizzles between each thin slice and coats the top. Tucking a few remaining fresh sage leaves between some slices intensifies the herbal aroma and adds a lovely pop of green color.
Step 7: Final Baking with Parmesan
Return your squash to the oven and bake for another 40 minutes, allowing it to become tender and the flavors to meld spectacularly. Then, sprinkle shredded Parmesan cheese over the top and bake an additional 5 minutes until the cheese is melty and slightly golden. The cheese adds a salty richness that perfectly complements the sweet, sage-infused squash.
How to Serve Roasted Hasselback Butternut Squash with Sage Butter Recipe
Garnishes
Bringing this dish to the table is a joy in itself, but garnishing it thoughtfully can make it truly shine. Consider a light sprinkle of freshly chopped parsley or toasted walnuts for crunch and a fresh color contrast. A quick drizzle of extra browned butter or a little more parmesan on top also helps highlight the rich flavors.
Side Dishes
Roasted Hasselback Butternut Squash with Sage Butter Recipe pairs beautifully with protein-rich mains like roasted chicken, pork tenderloin, or a simple pan-seared fish. It also works well alongside grain bowls featuring quinoa or farro, letting the squash lend its buttery sweetness and herbaceous notes to the meal.
Creative Ways to Present
For a show-stopping presentation, serve the halved squash whole on a rustic wooden board or a bright serving platter. Invite your guests to cut into the fanned slices themselves, creating a communal experience. Alternatively, you can carefully loosen the slices and fan them on individual plates to showcase the gorgeous layering and buttery sauce in each bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The squash slices hold their shape well and keep their flavor nicely, making it easy to enjoy as a quick snack or side.
Freezing
This dish freezes reasonably well but is best enjoyed fresh if possible. To freeze, place the roasted squash in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. Use within 1 month for optimal flavor and texture.
Reheating
When reheating, gently warm the squash in a 350°F (175°C) oven for 10–15 minutes until heated through. Avoid microwaving if you want to preserve the crispy edges and texture. Adding a little extra butter or parmesan while reheating will bring back some of that fresh-from-the-oven magic.
FAQs
Can I use frozen butternut squash for this recipe?
Fresh butternut squash works best because it holds its shape during roasting and slicing. Frozen squash tends to be too soft and watery, making the Hasselback technique difficult to execute well.
How do I know when the squash is fully cooked?
The squash should be fork-tender after the final bake, and the slices should be soft but not mushy. You want the squash to hold its fanned shape while being easy to eat.
Can I make this dish vegan?
Absolutely! Substitute the butter with a plant-based butter and omit the Parmesan or use a vegan cheese alternative. The herbal and spicy components remain just as delicious.
Is it necessary to brown the butter?
Browning the butter adds a wonderful nutty depth that elevates the entire dish. While you can skip it, you’ll miss out on some of the rich flavor that makes the Roasted Hasselback Butternut Squash with Sage Butter Recipe so special.
Can I adjust the spice level?
Yes, feel free to add more or less red pepper flakes depending on your preference. The subtle heat balances out the sweetness nicely without overpowering the dish.
Final Thoughts
Making this Roasted Hasselback Butternut Squash with Sage Butter Recipe is like treating yourself to a cozy, elegant autumn hug on a plate. It’s approachable enough for a weeknight but impressive enough for guests, bringing warmth and rich flavor to any meal. I can’t wait for you to try it and see just how magically simple ingredients can come together to create something truly unforgettable.
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Roasted Hasselback Butternut Squash with Sage Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Hasselback Butternut Squash with Sage Butter is a visually stunning and flavorful dish featuring thinly sliced butternut squash roasted to tender perfection. Enhanced with browned sage butter, garlic, red pepper flakes, and a topping of melted Parmesan cheese, it delivers a perfect balance of savory, aromatic, and slightly spicy notes. Ideal as a hearty side for fall and winter meals.
Ingredients
Butternut Squash
- 1 butternut squash, halved lengthwise, peeled, and seeded
- 2 tbsp olive oil
- Kosher salt, to taste (about 2 tsp)
- Black pepper, to taste (about 1 tsp)
- ½ tsp ground sage
- ¼ cup Parmesan cheese, shredded or shaved
- 1 tsp red pepper flakes
Sage Butter
- ½ cup butter
- 8–10 sage leaves
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and coat it lightly with cooking spray to prevent sticking.
- Season Squash: Place the butternut squash halves cut-side down on the prepared baking sheet. Drizzle each half with olive oil and evenly sprinkle with ground sage, kosher salt, and black pepper. Use a brush or your hands to rub the seasonings and oil evenly over both sides of the squash for full flavor coverage.
- Roast Squash: Roast the squash for 10-15 minutes, until it softens slightly. This initial roasting makes it easier to slice without breaking the flesh apart.
- Slice Squash: Remove the squash from the oven. Using a sharp knife, carefully make thin horizontal cuts about ¼ inch apart along the length of each squash half, stopping about ¼ inch from the bottom so the slices remain connected and fan out like a hasselback.
- Prepare Sage Butter: In a pan over medium heat, melt the butter. Stir frequently and cook for 2-3 minutes until the butter browns and you see small brown bits, indicating a nutty, rich flavor developing. Remove from heat, then stir in minced garlic, red pepper flakes, and 4-5 sage leaves to infuse the butter with aromatic flavor.
- Add Sage Butter: Pour the infused brown butter mixture over the sliced squash, making sure the butter flows between each cut to coat the flesh evenly. Tuck the remaining sage leaves between some of the slices for added flavor and a decorative touch.
- Final Bake: Return the squash to the oven and bake for an additional 40 minutes to allow the flavors to meld and the squash to become tender and caramelized. Then sprinkle the shredded or shaved Parmesan cheese evenly over the top and bake for a final 5 minutes, or until the cheese melts and becomes slightly golden.
Notes
- Use a very sharp knife to make clean, even slices without damaging the squash halves.
- Browned butter adds a nutty depth—watch closely so it doesn’t burn.
- Adjust red pepper flakes to control the spice level.
- Parmesan can be substituted with Pecorino Romano for a slightly different flavor.
- This dish pairs well with roasted meats or can be served as a vegetarian main course.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
