Roasted hasselback butternut squash

Roasted hasselback butternut squash

Feb 27 2019


60 mn

Serves 6

This is a really delicious side, plus it looks super pretty. It may sound like it takes a long time, but it is very low key to prep and just a bit long in the oven.


  • 1 large butternut squash
  • 3 tbsp of olive oil
  • 1/4 cup of maple syrup
  • 1 tsp of finely chopped rosemary
  • 1 tsp of finely chopped sage
  • 1 tsp of finely chopped thyme
  • 2 tablespoons apple cider vinegar
  • Salt and pepper


Preheat to 425F. Cut the squash in 2 lengthwise and scoop out seeds. Using a peeler, remove skin and white flesh below.

Rub all over with 1 tbsp of oil; season with salt and pepper. Place in the oven in a baking dish face down until beginning to soften (a paring knife should easily slip in only about ¼"),  i should take approx 15 minutes.

Meanwhile, bring maple syrup, the remaining 2 tbsp of olive oil, all the herbs and vinegar to a simmer in a small saucepan, 4-6 minutes. Turn it off and keep aside.

Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and glaze with the maple syrup mix.

Roast squash, until tender and glaze forms a rich brown coating, 45–60 minutes.

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