Hasselback Butternut Squash with Cinnamon Butter

Whoever came up with the concept of hasselback butternut squash is a genius.

Hasselback butternut squash on a tray

What is hasselback butternut squash?

I mean… hasselback apples and potatoes have been a thing, and are seriously… a thing.  

The slits cut along the body of the fruit/veggie allow for butter, oil, spices, herbs to be absorbed as it roasts, so every morsel has intense flavor.  There is also a ton of caramelization going on because of the endless edges.  

It just makes perfect sense, and is the right thing to do.  Like I said… genius.

And then I heard about hasselback squash, and – you know how much I love butternut squash (think Butternut Squash Mac & Cheese).  

So I had to jump right in and create Hasselback Butternut Squash + Cinnamon Butter (cinnamon butter, you’ve always been my hero).

Hasselback butternut squash on a tray

What makes this the BEST fall side dish?

If you’ve never hasselback-ed produce before, it’s super simple.  It just takes a little chopping, then you slather it in some fat, throw some spices on it, roast it up, and voila: hasselback success.  

In this case, we have butter, cinnamon, vanilla extract and a pinch of salt.  Plus, we toast the seeds with more cinnamon and throw em on top.  

It’s all about the crunch.  Also, I don’t know why I said ‘we’, because this squash is all mine.

So essentially, just 5 ingredients will give you the most amazing side dish of life.  

Actually, you won’t even need a main dish because this squash will be the only thing you crave from now until forever.

It’s that good.

Hasselback butternut squash on a tray

What else can I hasselback?

Print

Hasselback Butternut Squash with Cinnamon Butter

A unique fall side dish of thinly sliced butternut squash roasted until caramelized, served with cinnamon butter.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 35-40 mins
  • Total Time: 45-55 mins
  • Yield: Serves 4 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Squash and Butter:

  • 1 medium butternut or honeynut squash
  • 2 tablespoons melted butter, divided
  • Pinch coarse salt
  • 2 teaspoon ground cinnamon, divided
  • ½ teaspoon pure vanilla extract

Toasted Seeds:

  • Seeds from squash
  • 1 teaspoon olive oil
  • Pinch ground cinnamon
  • Pinch coarse salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel butternut squash using a vegetable peeler, then slice in half lengthwise. Scoop seeds from squash using a spoon or melon baller. Reserve seeds.
  3. Place squash on a cutting board, outside facing up, with a straw or chopstick on either side of the squash. Cut slices into the squash, about ¼ inch apart, all the way across the squash. Repeat with other half of the squash. Place squash halves on a baking sheet.
  4. Brush 1 tablespoon butter on both halves of the squash. Sprinkle with coarse salt. Bake 15 minutes, until squash is slightly soft. Whisk 1 ½ teaspoons cinnamon and ½ teaspoon vanilla extract with the remaining tablespoon of butter. Brush mixture over the squash. Bake for an additional 25-30 minutes, until cooked through.
  5. In the meantime, rinse squash seeds with water and remove any flesh pieces. Dry seeds using a kitchen or paper towel. Heat olive oil in a small skillet. Add squash seeds and sprinkle with cinnamon and salt. Toast seeds, stirring frequently, until fragrant, about 2-3 minutes.
  6. Serve Hasselback squash with toasted seeds.

Notes

Fun Fact: Pure vanilla extract is made by steeping vanilla beans in alcohol.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 183
  • Sugar: 5g
  • Sodium: 333mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: tasty, roasted, whole, seeds, easy, simple, holiday, seasonal, fall

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