If you’re craving a dish that’s as stunning to serve as it is delicious to eat, you absolutely have to try this Roasted Hasselback Butternut Squash with Sage Butter Recipe. This recipe takes the humble butternut squash and transforms it with a gorgeous hasselback slicing technique that lets buttery, garlicky sage seep deep into every tender layer, finishing with a crisp, golden Parmesan crust that adds a perfect savory touch. It’s a divine fall favorite that feels fancy but comes together effortlessly—perfect for a cozy dinner or impressing guests without breaking a sweat.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, bringing out the natural sweetness of the squash while balancing it with deep, herbaceous notes and a touch of spice. These simple components combine to create a dish bursting with texture, flavor, and color that’s as comforting as it is eye-catching.
- Butternut squash (1 whole): The star of the dish, providing a sweet, nutty base with a creamy texture after roasting.
- Olive oil (2 tbsp): Helps to lightly coat and soften the squash, enhancing caramelization.
- Butter (½ cup): Adds rich, velvety depth and is key to making the sage butter sauce irresistible.
- Sage leaves (8-10): Fresh and fragrant, they infuse the butter sauce with earthy herbal warmth.
- Garlic (4 cloves, minced): Provides savory pungency that perfectly complements the butter and sage.
- Ground sage (½ tsp): Boosts the herb flavor throughout the squash for a unified taste profile.
- Parmesan cheese (¼ cup, shredded or shaved): Creates a nutty, crispy top layer that melts beautifully during the final bake.
- Red pepper flakes (1 tsp): Adds a subtle kick to brighten the buttery richness.
- Kosher salt and black pepper: Essential seasonings to elevate all the flavors.
How to Make Roasted Hasselback Butternut Squash with Sage Butter Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly coat it with cooking spray to keep everything from sticking and to make cleanup a breeze. This setup ensures your squash roasts evenly and develops beautiful caramelization on the edges.
Step 2: Season the Squash
Place the butternut squash halves cut-side down on the prepared baking sheet. Drizzle them each with olive oil, then sprinkle with ground sage, kosher salt, and black pepper. Use your hands or a brush to distribute the oil and seasonings evenly over both sides. This layer of seasoning will seep into the flesh during roasting, building a base of flavor.
Step 3: Roast to Soften
Pop the squash into the oven for 10 to 15 minutes until it just starts to soften. This pre-roasting step is important because it makes the squash easier to slice for the hasselback effect while beginning the caramelization process.
Step 4: Create the Hasselback Cuts
Take the partly roasted squash out and get your sharpest knife ready. Carefully make thin horizontal slices about a quarter-inch apart along the length of each half, stopping just before you reach the base so the slices remain attached, fanning out but holding together. These precise cuts allow the butter and herbs to dive deep, creating layers of flavor with each bite.
Step 5: Make the Sage Butter
In a saucepan over medium heat, melt the butter slowly. Keep stirring for 2 to 3 minutes until the butter turns golden brown and you see those delicious nutty brown bits forming on the bottom. Remove the pan from heat and immediately stir in the minced garlic, red pepper flakes, and 4 to 5 fresh sage leaves. This fragrant butter sauce is the heart and soul of the dish.
Step 6: Pour and Bake
Generously pour the warm sage butter between the slices and over the top of each squash half, letting the liquid pool into every crevice. Tuck the remaining sage leaves between some of the cuts for an extra pop of flavor and aroma. Return the squash to the oven and roast for 40 more minutes, allowing all those layers to soften and soak up the butter sauce.
Step 7: Finish with Parmesan
Once the squash is tender and beautifully browned, sprinkle the top with shredded or shaved Parmesan cheese. Slide it back into the oven for an additional 5 minutes until the cheese melts and becomes delightfully crisp and golden. This final touch adds a savory finish that balances the sweet, buttery squash perfectly.
How to Serve Roasted Hasselback Butternut Squash with Sage Butter Recipe
Garnishes
For garnish, fresh sage leaves tucked into the slices add visual flair and an aromatic lift. A light sprinkle of flaky sea salt or more grated Parmesan right before serving can add extra texture and flavor kicks, making each bite as exciting as the first.
Side Dishes
This dish pairs beautifully with fall-inspired sides like a crisp apple and fennel salad, roasted Brussels sprouts, or buttery mashed potatoes. It also holds its own alongside roasted chicken, pork tenderloin, or a hearty grain bowl, making your meal feel both elevated and cozy.
Creative Ways to Present
Serve each squash half on a rustic wooden board or a white platter, allowing the golden Parmesan topping and bright sage leaves to steal the spotlight. For a festive touch, drizzle some browned sage butter around the plate or scatter roasted nuts over the top. The hasselback design makes it easy for guests to serve themselves slice by slice, adding a bit of casual elegance to any dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover roasted hasselback butternut squash can be stored covered in an airtight container in the refrigerator for up to four days. Its flavors actually deepen over time, making for fantastic next-day lunches or side dishes.
Freezing
If you want to keep it longer, wrap the cooled squash tightly in plastic wrap and foil or place it in a freezer-safe container and freeze for up to three months. Thaw gently in the fridge overnight before reheating to preserve texture and flavor.
Reheating
To reheat, place the squash on a baking sheet and warm in a 350°F oven for about 15-20 minutes until heated through and the cheese topping is crisp again. You can also reheat in a microwave, but the oven helps maintain that lovely texture best.
FAQs
Can I use a different type of squash for this recipe?
While butternut squash is ideal for its sweetness and firm texture, you could experiment with other squashes like acorn or delicata. Keep in mind cooking times and flavor notes will vary slightly.
Is it necessary to brown the butter for the sage butter sauce?
Browning the butter adds a nutty, caramelized depth that elevates the whole recipe, but if you’re short on time, you can skip this step and simply melt the butter before adding sage and garlic.
How thin should I slice the squash for hasselback style?
A quarter-inch thick slices work best—thin enough to absorb the butter and seasoning, but thick enough to hold together after roasting without breaking apart.
Can I prepare the squash ahead of time before baking?
Yes! You can make the hasselback cuts in advance and keep the squash refrigerated, but it’s best to add the butter and bake shortly before serving for optimal flavor and texture.
What can I substitute for Parmesan if I want a dairy-free version?
Pecans or toasted breadcrumbs with nutritional yeast can add a crunchy, cheesy flavor alternative while keeping the dish dairy-free and just as tasty.
Final Thoughts
This Roasted Hasselback Butternut Squash with Sage Butter Recipe is one of those dishes that feels like a special celebration on your plate, yet is surprisingly easy to make. Its balance of sweet, savory, aromatic, and spicy notes never fails to impress. I encourage you to try it out soon—whether for a family dinner, holiday gathering, or just a cozy night in—and watch it become a new favorite you reach for again and again.
Print
Roasted Hasselback Butternut Squash with Sage Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Hasselback Butternut Squash with Sage Butter is a stunning and flavorful vegetarian side dish. The butternut squash is thinly sliced in the classic Hasselback style, roasted to tender perfection, and generously brushed with fragrant browned sage butter. Finished with a sprinkle of Parmesan cheese and a touch of red pepper flakes, this recipe combines rich, savory, and mildly spicy flavors into a visually impressive dish perfect for holiday dinners or cozy dinners any time of year.
Ingredients
Butternut Squash
- 1 butternut squash, halved lengthwise, peeled, and seeded
- 2 tbsp olive oil
- Kosher salt, 2 tsp (divided)
- Black pepper, 1 tsp (divided)
- ½ tsp ground sage
Sage Butter
- ½ cup butter
- 8–10 sage leaves (divided: 4–5 minced for butter, remaining for garnish)
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
Topping
- ¼ cup Parmesan cheese, shredded or shaved
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with aluminum foil and spraying lightly with cooking spray to prevent sticking.
- Season Squash: Place the butternut squash halves cut-side down on the baking sheet. Drizzle each half evenly with olive oil, then sprinkle ground sage, kosher salt, and black pepper over them. Use a brush or your hands to rub the oil and seasonings over both sides, ensuring thorough coverage.
- Roast Squash Initially: Roast the squash halves for 10-15 minutes, until they soften slightly. This partial cooking makes the squash easier to slice without breaking.
- Slice Squash: Remove the squash from the oven and allow it to cool just enough to handle. Using a sharp knife, slice thin horizontal cuts about ¼ inch apart down the length of each squash, stopping about ¼ inch from the base so the slices stay attached, creating the classic Hasselback effect.
- Prepare Sage Butter: In a pan over medium heat, melt the butter. Stir frequently for 2-3 minutes until the butter begins to brown and you see brown bits forming on the bottom. Remove from heat and stir in the minced garlic, red pepper flakes, and 4-5 sage leaves to infuse flavor.
- Add Sage Butter to Squash: Carefully pour the browned sage butter mixture over the sliced squash, ensuring the liquid penetrates between the cuts. Tuck the remaining whole sage leaves into some of the slices to add aromatic bursts.
- Final Bake: Return the squash to the oven and bake for 40 minutes more. After this, sprinkle the shredded or shaved Parmesan cheese evenly over the squash. Bake for an additional 5 minutes until the cheese melts and slightly browns.
Notes
- Use a sharp knife to make clean, even cuts for the Hasselback effect without slicing all the way through the squash.
- The browned butter adds a nutty flavor; watch it carefully to prevent burning.
- Adjust red pepper flakes to taste based on your spice preference.
- This dish pairs well with roasted meats or can be served as a vegetarian main course.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
