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
Scale
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.
