Name: Irresistible Hasselback Butternut Squash in 45 Minutes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 large butternut squash, peeled, halved, and seeded; 2 tbsp olive oil; Salt & black pepper, to taste; 2 tbsp pure maple syrup; 1 tbsp grainy Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp garlic powder; 1/2 tsp smoked paprika; 2 tbsp chopped pistachios; 1 tbsp fresh parsley, chopped; Optional: crumbled goat cheese or feta for garnish

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Oh my gosh, you have to try this Hasselback Butternut Squash – it’s the holiday side dish that always steals the show at my table! That perfect balance of sweet maple and tangy mustard glaze dripping into every little slice? Absolute magic. I first made it for Friendsgiving last year, and now my crew demands it every time. The way those crispy edges contrast with the tender squash inside… trust me, even the veggie skeptics go back for seconds. What I love most is how fancy it looks (hello, golden fan slices!) while being secretly simple to make. Just wait until you see how the glaze caramelizes in the oven – your kitchen will smell like fall heaven.

Why You’ll Love This Hasselback Butternut Squash

Listen, this isn’t just another roasted vegetable – it’s the kind of dish that makes people ask for the recipe before they’ve even taken a bite. Here’s why it’s become my go-to for every gathering:

Showstopper looks with minimal effort: Those fan-like slices look fancy, but honestly? The chopstick trick makes slicing foolproof (I’ll show you how later).
Sweet-savory perfection: The maple-mustard glaze is my secret weapon – just tangy enough to balance the squash’s natural sweetness.
Crowd-pleaser magic: Works for vegetarians and meat-lovers alike (though carnivores might fight you for the crispy edges).
Make-ahead friendly: Partially roast it earlier, then finish with the glaze when guests arrive – hot and caramelized without the stress.

Pro tip: The pistachios add this incredible crunch that makes the texture next-level. You’re welcome.

Hasselback Butternut Squash Ingredients

Here’s the beautiful thing about this recipe – you probably have most of these ingredients already! But let me walk you through each one because I’ve learned the hard way that small tweaks make a big difference here.

1 large butternut squash (about 2-3 lbs): Look for one with a long, straight neck – it’s way easier to slice than those super curvy ones. And yes, you’ll want to peel it completely (I use a vegetable peeler, not a knife – safety first!).
2 tbsp olive oil: The good stuff! This helps those slices get beautifully crisp. I’ve tried butter here too, but olive oil gives better browning.
Salt & black pepper: Don’t be shy – squash needs seasoning! I use about 1 tsp kosher salt and 1/2 tsp freshly ground pepper.
1 tsp garlic powder + 1/2 tsp smoked paprika: Trust me, this spice combo is magic. The smoked paprika adds this subtle depth that makes people go “Hmm, what is that amazing flavor?”

Now for the glaze that makes this dish unforgettable:

2 tbsp pure maple syrup: None of that pancake syrup stuff! The real deal has this rich, almost caramel-like quality that’s perfect here.
1 tbsp grainy Dijon mustard: This is key – the little mustard seeds add texture and pop of flavor. Regular Dijon works in a pinch but won’t give you that same wow factor.
1 tbsp apple cider vinegar: Cuts through the sweetness and brightens everything up. I’ve used lemon juice when I was out, but the vinegar’s tang is better.

Finishing touches (don’t skip these!):

2 tbsp chopped pistachios: That salty crunch is everything. I toast mine lightly first for extra flavor.
1 tbsp fresh parsley: Not just for looks – the freshness balances the rich glaze.
Optional: crumbled goat cheese or feta: My sister adds this every time – the creamy tang takes it over the top. About 1/4 cup should do it.

See? Simple ingredients, but when they come together… oh man, just wait until you taste it!

Essential Equipment for Hasselback Butternut Squash

Okay, let’s talk tools – because having the right gear makes this recipe way easier (and safer!). Here’s my must-have list:

A really sharp chef’s knife: Dull knives are dangerous, especially when making those thin slices. I give mine a quick hone before starting – it makes all the difference.
Sturdy baking sheet: No flimsy pans here – you want something heavy-duty that won’t warp in the hot oven.
Small brush for glazing: I like silicone brushes – they don’t shed bristles into your beautiful glaze.

Bonus tip? Keep a damp towel under your cutting board so it doesn’t slide while you’re slicing. Learned that one the hard way!

How to Make Hasselback Butternut Squash

Alright, let’s get to the fun part – making this gorgeous squash! I promise it’s easier than it looks, especially with my little tricks. Just follow these steps, and you’ll have a masterpiece in no time.

Preparing the Squash

First, grab those chopsticks you never use for takeout – they’re about to become your best friend! Here’s how to slice without tragedy:

Lay each squash half flat-side down with chopsticks running lengthwise along both sides. These act as guards so your knife doesn’t slice all the way through.
Make cuts every 1/4 to 1/2 inch – don’t stress about perfection! Uneven slices actually look more rustic and charming.
When you hit the chopsticks, stop cutting. That slight resistance means you’ve got the perfect depth for fanning.

Pro tip from my many disasters: If you accidentally cut through the base, don’t panic! Just press the squash back together before oiling – it’ll still roast beautifully.

Roasting and Glazing

Now for the transformation from humble squash to golden glory:

Roast naked (the squash, not you!) at 425°F for 25 minutes first – this helps the slices start to separate and crisp up.
Brush that glorious maple-mustard glaze between every single slice. Yes, it’s tedious, but this is where the magic happens! Use a small spoon to drizzle if needed.
Return to oven for the final 20 minutes – that’s when the glaze caramelizes into sticky-sweet perfection. If your squash browns too fast, tent loosely with foil.

The moment of truth? When the edges are crispy and the glaze bubbles between slices. That’s when you know it’s done!

Hasselback Butternut Squash Variations

One of my favorite things about this recipe is how easily you can tweak it to match what’s in your pantry or your mood! Here are some delicious twists I’ve tested over the years:

Nut swap: Out of pistachios? Try toasted pecans or walnuts – their buttery crunch works beautifully. For nut-free folks, pepitas (pumpkin seeds) are amazing.
Sweetener switch: No maple syrup? Honey or even brown sugar mixed with a splash of hot water makes a great substitute glaze.
Spice it up: Add a pinch of cayenne to the glaze for a sweet-heat kick that’ll surprise everyone in the best way.

The moral of the story? Don’t be afraid to play with your food – some of my best versions came from happy accidents!

Serving Your Hasselback Butternut Squash

Here’s the best part – watching everyone’s eyes light up when you bring this beauty to the table! I love serving it two ways: either as a showstopping side with roast turkey (the glaze pairs perfectly with gravy) or as the vegetarian main event with a big kale salad. Wait to add those pistachios and fresh herbs until right before serving – that way they stay crunchy and vibrant. Oh, and don’t be surprised when someone asks for the baking dish to scrape up every last bit of caramelized glaze – happens every time!

Storing and Reheating Hasselback Butternut Squash

Leftovers? Ha! Just kidding – I know this dish disappears fast. But if you somehow have extra, here’s how to keep it tasting amazing:

Store it right: Let cool completely, then wrap tightly or pop in an airtight container. It’ll keep in the fridge for about 3 days (though the texture’s best within 48 hours).
Reheat like a pro: Skip the microwave unless you love soggy squash! Instead, reheat slices on a baking sheet at 375°F for 10-15 minutes until crispy again. A quick brush with fresh glaze brings it back to life.

Pro tip: The pistachios will lose their crunch, so sprinkle fresh ones on after reheating!

Hasselback Butternut Squash Nutrition

Okay, let’s talk numbers – but first, a big disclaimer: these are estimates, folks! Actual nutrition can vary based on your exact ingredients (especially how much glaze you use… no judgment if you go heavy like I do). Here’s what one serving (about 1/4 of the squash) gives you:

220 calories – Not bad for something that tastes this indulgent!
30g carbs – Mostly from the squash’s natural sugars and that glorious maple syrup
5g fiber – Thanks, butternut! Keeping things moving smoothly
10g fat – The good kind from olive oil and pistachios
4g protein – Not bad for a vegetable dish!

A few special notes from my nutritionist friend (yes, I made her analyze my favorite recipe):

The squash itself is packed with vitamin A – we’re talking over 200% of your daily needs in one serving!
Using pure maple syrup means you’re getting some manganese and zinc instead of just empty sugar calories
Those pistachios? They add healthy fats and a little extra protein to balance everything out

Now, here’s my personal philosophy: When something tastes this good AND gives you actual nutrients, that’s what I call a win-win situation. Enjoy every bite!

Hasselback Butternut Squash FAQs

After making this recipe more times than I can count (and fielding all my friends’ questions), here are the answers to the things everyone wants to know:

Can I prep this ahead for a dinner party?
Oh absolutely! Here’s my make-ahead secret: Roast the squash without the glaze for about 20 minutes first, then let it cool completely. Right before serving, brush on the glaze and finish roasting for that fresh-from-the-oven magic. Just don’t fully cook it ahead – nobody wants soggy squash!

What’s the best squash size to use?
I’ve found that 2–3 lb squashes work perfectly – big enough to make those gorgeous fan slices, but not so huge they won’t cook evenly. Pro tip: If your squash is on the larger side, just extend the roasting time by 5–10 minutes. The neck portion should be about 3 inches wide for ideal slicing.

Any good substitutes for the mustard in the glaze?
For my mustard-hating friends (I don’t get it either, but I love you), tahini makes a surprisingly great swap! Mix 1 tbsp tahini with the maple syrup and vinegar – it gives that same tangy richness without the mustard flavor. Just add a pinch more salt to balance it out. Honey works too, but you’ll miss that savory kick.

Irresistible Hasselback Butternut Squash in 45 Minutes