Hasselback Butternut

Hasselback Butternut Squash

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I just love a squash dish in the fall. I also think a whole butternut squash is so beautiful. This recipe is the perfect vegan side to your Thanksgiving dinner! It’s a stunner, and so good! It definitely takes a little bit of time, but it can be prepped ahead and finished off when you are ready to eat. I actually made mine mid day and then just let it sit out. As we got closer to dinner I put it back in the oven. I used the Chili Onion Crunch from Trader Joe’s for this recipe and it was really good. You could use another chili oil or a combination or olive oil, garlic, salt, and red pepper flakes. Make sure to use vegan butter if you want this to be vegan. I used Lakanto brand maple syrup to keep it sugar free, but you can use pure maple syrup if you like.

Slicing the squash is a bit tricky. First, you need to par bake the squash so that it is easy to cut through. Once it is cooled, in order to cut the thin slices, I placed a set of chopsticks on either side of the squash so that my knife wouldn’t cut all the way through. You definitely don’t want to cut all the way through so that it comes out in one piece. My squash was small, but a butternut squash with a very long neck would be ideal for this recipe! If you do have a larger squash, you may want to double the sauce.

Hasselback Butternut Squash

Course: SidesDifficulty: Medium
Servings

4

servings
Prep time

40

minutes
Cooking time

30

minutes

Ingredients

  • 1 small butternut squash

  • 1 tbsp butter (use plant based for vegan)

  • 1 tsp chili onion crunch

  • 1 tbsp Lakanto maple flavored syrup (or maple syrup)

  • Fresh thyme

  • Sea salt

Directions

  • Preheat oven to 350 degrees.
  • Peel butternut squash and slice in half. Remove seeds.
  • Place squash opening down on a parchment lined sheet pan. Cook for 30 minutes. Let cool.
  • Make thin slices through the butternut squash, but don’t cut all the way through. You can set chopsticks on each side of the squash to prevent cutting all the way through.
  • Melt butter and add chili onion crunch and maple syrup.
  • Brush butter mixture over the squash, making sure it gets down in the slices.
  • Increase oven to 400 degrees and bake an additional 30 minutes.
  • Very carefully move the squash to a platter and top with sea salt and fresh thyme.

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