Irresistible Hasselback Butternut Squash in 45 Minutes
Hasselback Butternut Squash with Maple Mustard Glaze is a sweet and savory holiday side dish. Roasted squash with crispy edges and tender inside, topped with a tangy glaze and crunchy pistachios.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F (220°C). Slice thin cuts across squash halves without cutting all the way through.
- Drizzle with olive oil, season with salt, pepper, smoked paprika, and garlic powder. Roast for 25 minutes.
- Mix maple syrup, mustard, and vinegar in a bowl to make the glaze.
- Brush glaze over roasted squash. Return to oven for 20 more minutes.
- Sprinkle with pistachios, parsley, and optional cheese before serving.
Notes
- Use a sharp knife for clean cuts.
- Adjust glaze sweetness to taste.
- Works as vegetarian main or side dish.
Nutrition
- Serving Size: 1/4 squash
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg