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

Scale

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

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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.