This easy roasted butternut squash dish will take center stage at any holiday meal, or Sunday football buffet table.
Our recipe for Hasselback roasted butternut squash with maple Balsamic glaze and pecans is the easiest way to prepare hasselback squash and features a delicious maple balsamic glaze that comes together in minutes.
What is Hasselback?
Hasselback is a cooking technique where a vegetable is carved into thin slices without breaking through the bottom. When cooked, the vegetable remains whole but fans out into individual slices. The method was named after the Hotel Hasselbacken in Stockholm, Sweden where in the 1950s, a young chef created Hasselback Potatoes sand coated the fanned slices with butter, breadcrumbs, and almonds. Today, the Hasselback method is making a resurgence as more and more people try to add flair to their vegan and vegetable recipes.
Easiest Way to Peel a Butternut Squash
Here’s how we peel a butternut squash to prevent cuts or messy squash pulp from finding its way onto our cabinets:
- Cut in half length-wise or in thirds width-wise
- If cutting across the width, cut each piece in half lengthwise
- Remove seeds with a spoon
- Place in the microwave for 3 minutes to soften and make the squash easier to peel
- Using a vegetable peeler, peel the skin until the orange flesh appears
- Cut as desired
Our Hasselback roasted butternut squash has an elegant presentation and is a wonderful choice for holiday meals that require a tasteful and delicious vegan dish. We use our homemade Balsamic Glaze, add a drop of mustard, and baste the butternut squash through the roasting process.
In the last 15 minutes of baking, we add dried cranberries, pecans, and herbs to the glaze. As an alternative, you can also try adding dried cherries, chestnut slices, toasted sesame seeds, or fresh pomegranate seeds to the squash.
What can you serve alongside your Hasselback roasted butternut squash? Try our mashed cauliflower with herbed chestnuts , tempeh Wellington , and our super easy quinoa salad.
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PrintHasselback Roasted Butternut Squash with Balsamic Glaze
- Total Time: 1 hour 55 minutes
- Yield: 6 generous portions 1x
Description
This easy roasted butternut squash dish will take center stage at any holiday meal, or Sunday football buffet table.
Ingredients
1 large butternut squash
Olive or vegetable oil for brushing
4 tbsp Balsamic Glaze, store-bought or homemade
3 tbsp brown mustard
3 tbsp maple syrup
1 tbsp extra virgin olive oil
¼ tsp sea salt
½ tsp red pepper flakes (optional)
⅓ cup plus 1 tablespoon chopped pecans (raw or toasted)
3 tbsp dried cranberries
¼- ½ cup pomegranate seeds
Chopped parsley (optional)
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper
- Cut the butternut squash in half lengthwise and remove the seeds using a spoon. Place it in microwave for 3 minutes ( to soften it and make it easier to peel)
- Peel the butternut squash with a vegetable peeler and transfer it to the prepared baking sheet. Bake for 20 minutes, cut side down. Let it cool until safe enough to handle with your hands
- Slice the butternut squash in thin ⅛" slices, making sure you don't cut them all the way through at the bottom.Place two chopsticks at on each side of the butternut squash halves, it will help you not to cut it all the way. (check image on our blog post)
- Rub or brush it with oil, making sure the slices are coated
- Bake for an hour or until tender, brushing more oil 2-3 time throughout while it bakes
- In the meantime, combine the balsamic glaze, mustard, maple syrup, 1 tablespoon of olive oil, salt and red pepper flakes (if using) in a medium bowl and whisk well. Add the chopped pecans and dried cranberries and set aside
- Before serving, spoon as much of the prepared balsamic glaze as you'd like on the butternut squash (See Note 1)
- Garnish with pomegranate seeds and parsley (if using)
Notes
- Extra prepared balsamic glazed you can store it in the fridge in a glass jar or airtight container for up to a week.
- Prep Time: 30
- Cook Time: 1 hour 25 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Vegan / Fall
Nutrition
- Serving Size: ⅙
- Calories: 365
- Sugar: 48.5
- Sodium: 308
- Fat: 19.6
- Saturated Fat: 2.6
- Unsaturated Fat: 16.1
- Trans Fat: 0
- Carbohydrates: 48.1
- Fiber: 6.1
- Protein: 3.2
- Cholesterol: 0
Aurasfranco says
How many days in advance can you prepar this recipe
Vicky and Ruth says
You can prepare it 2-3 days ahead of time. Just assemble and add the sauce right before serving.