Hasselback Butternut Squash with Maple Pecan and Brown Butter Sage Recipe

If you’re a fan of cozy, flavorful vegetable dishes that double as a stunning centerpiece, then you’re going to fall head over heels for this Hasselback Butternut Squash with Maple Pecan and Brown Butter Sage Recipe. I absolutely love how this recipe turns simple butternut squash into something elegant and irresistible, with that perfect balance of sweet, nutty, and savory flavors. Trust me, once you try it, it’ll become your go-to for holiday dinners or any night you want to impress without hours in the kitchen.

Ingredients You’ll Need

These ingredients work in harmony to create a dish that’s both visually beautiful and bursting with autumnal flavors. When you shop, look for firm butternut squash that feel heavy for their size and fresh sage leaves for the best aromatic brown butter sage glaze.

• Butternut squash: Pick squash of similar size so they cook evenly and look uniform when served.
• Olive oil: Helps the squash roast nicely and crisp up in the hasselback cuts.
• Salt and black pepper: Basic seasoning to bring out the squash’s natural sweetness and flavor.
• Ground cinnamon: Adds warm spice that pairs wonderfully with maple and pecans.
• Ground nutmeg: Use this sparingly—it adds cozy depth without overpowering the other flavors.
• Maple syrup: The star sweetener that caramelizes beautifully during roasting and with the pecans.
• Unsalted butter: Needed both for the glaze and to create that divine brown butter sage sauce.
• Chopped pecans: Toasted in the maple glaze for satisfying crunch and nutty richness.
• Ground sage: Introduces earthy, slightly peppery notes that contrast the sweet components.
• Fresh sage leaves: Crisped in brown butter for an aromatic, savory finish.

Variations

I love that this Hasselback Butternut Squash with Maple Pecan and Brown Butter Sage Recipe can easily be customized. Whether you want to make it vegan, mix up the nuts, or adjust the spices, it’s totally your canvas to play with!

• Vegan variation: Swap butter for a plant-based alternative and use maple syrup as is — it keeps the flavors rich and silky without dairy. I tried this for a vegan dinner once and even my non-vegan guests couldn’t tell the difference!
• Nut swap: Pecans are great, but walnuts or hazelnuts also work beautifully if pecans aren’t your jam or you want a different crunch profile.
• Spice twist: Try adding a pinch of smoked paprika or cayenne for heat and depth – it’s a fun way to balance the sweetness.
• Herb variation: Swap sage for thyme or rosemary in the brown butter for a fragrant twist. I did this for a cozy winter dinner and loved the flavor change.

How to Make Hasselback Butternut Squash with Maple Pecan and Brown Butter Sage Recipe

Step 1: Prep and Roast the Squash

Start by preheating your oven to 400°F. Slice your butternut squash lengthwise and scoop out the seeds—this part always feels like a little sensory experience with all that fresh squash aroma. Peel them, then place cut-side down on a baking sheet and rub with olive oil. Sprinkle with salt and pepper before roasting for 15 to 20 minutes until they’re just tender enough to slice without falling apart. This partial roast helps the future cuts stay intact but soft enough to absorb those beautiful glazes later.

Step 2: Hasselback Slicing Magic

Once your squash has cooled enough to handle, it’s time for the hasselback technique! Lay a squash half on a baking sheet and place a butter knife on each side — this clever trick stops you from cutting all the way through the squash, so the slices stay connected at the bottom. Carefully slice about 1/8 inch apart. Yes, it takes patience, but it’s so worth the effort when this dish comes out looking like a work of art.

Step 3: Season and Roast Again

Drizzle the sliced squash with olive oil again. Now, split them: sprinkle two halves with cinnamon and nutmeg, and the other two halves with sage and a touch of nutmeg. Roast for 20 more minutes while you prep the glazes. The spices start to infuse the squash with warmth and earthiness—a step you don’t want to skip!

Step 4: Prepare Maple Pecan and Brown Butter Sage Glazes

While the squash roasts, melt butter, maple syrup, and chopped pecans in a saucepan over medium heat. Bring this to a gentle simmer, then turn off the heat and let it cool slightly. For the brown butter sage, melt butter in another pan over medium heat, whisking as it bubbles to brown the butter gently. Once you see those nutty brown bits forming (usually 2–3 minutes), remove from heat and add fresh sage leaves to crisp up in the butter’s residual heat. These glazes are what take this recipe from good to downright iconic.

Step 5: Final Roast and Glazing

Remove the squash from the oven after the second roast. Drizzle two of the squash halves with the maple pecan glaze and the other two with brown butter sage. Pop them back in the oven for another 20–30 minutes until the squash is fork-tender and those glazes have caramelized just right. Carefully transfer them to a platter and drizzle with any remaining glaze to finish it off beautifully.

How to Serve Hasselback Butternut Squash with Maple Pecan and Brown Butter Sage Recipe

Garnishes

I like to finish this dish with a sprinkle of toasted pecans for extra crunch and a few fresh sage leaves for that herbal pop of color. A light drizzle of any leftover glaze right before serving really amps up the flavor and shine—the glossy look just makes it irresistible to dig into.

Side Dishes

This hasselback squash pairs like a dream with simple roasted chicken or turkey, fluffy mashed potatoes, or a fresh green salad to cut through the richness. When I serve this at family dinners, it’s usually the star but with those comforting sides alongside.

Creative Ways to Present

For a special occasion, I’ve placed individual squash halves on elegant platters and topped each with a sprig of fresh sage and a few more chopped pecans. Serving in a rustic wooden board works well for casual gatherings too. The visual appeal of those neat hasselback slices almost steals the show!

Make Ahead and Storage

Storing Leftovers

Leftover hasselback squash stores beautifully in an airtight container in the fridge for up to 4 days. I recommend reheating gently so those tender slices don’t turn mushy. It’s great to have ready for quick meals!

Freezing

I’ve frozen leftovers wrapped tightly in foil and in freezer bags with decent success. The texture softens a bit after thawing, so I usually use frozen squash in soups or casseroles rather than reheating as-is.

Reheating

To reheat, I gently warm the squash in a 325°F oven, loosely covered with foil to preserve moisture, for about 15 minutes until heated through. This keeps the slices intact and the glaze nice and glossy.

FAQs

Final Thoughts

This Hasselback Butternut Squash with Maple Pecan and Brown Butter Sage Recipe has truly become one of my favorite ways to bring a little magic to an otherwise humble squash. The layers of flavor and textures always wow my family and guests, and it feels so comforting yet fancy at the same time. I can’t recommend giving this a try enough—you’ll love how easy it is to create a dish that looks gorgeous and tastes like you’ve been cooking all day. So go ahead, grab a butternut squash next time you’re at the store and let this recipe bring a little extra joy to your table!

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