If you’re searching for a dish that brings together elegant presentation, cozy autumn flavors, and an irresistible aroma, the Roasted Hasselback Butternut Squash with Sage Butter Recipe is exactly what you need. This vibrant squash, sliced into delicate fans and bathed in fragrant sage-infused browned butter, roasts to tender, caramelized perfection. Each bite offers a beautiful harmony between the sweetness of the squash, the savory warmth of garlic and sage, and just a hint of spicy red pepper flakes, making this recipe a surefire crowd-pleaser at any table.
Ingredients You’ll Need
This Roasted Hasselback Butternut Squash with Sage Butter Recipe uses a handful of simple, yet essential ingredients that come together to create layers of flavor and texture. Each component plays its part—from the creamy richness of butter to the earthy herby punch of sage—ensuring a dish that’s both comforting and enticingly complex.
- Butternut squash: Choose a medium-sized, firm squash for tender slices and natural sweetness.
- Olive oil: Adds a subtle fruity note and helps with browning the squash skin.
- Butter: Browns beautifully to create nutty, golden sauce that clings to every slice.
- Sage leaves: Fresh sage infuses the butter with a warm, aromatic depth.
- Garlic: Minced garlic adds a pungent savoriness that complements the squash’s sweetness perfectly.
- Ground sage: Sprinkled on the squash for an extra herbal layer.
- Parmesan cheese: Adds salty, cheesy richness and a golden crust when baked on top.
- Red pepper flakes: Just a pinch lends a gentle kick to balance the flavors.
- Kosher salt and black pepper: Essential for seasoning to enhance all the natural flavors.
How to Make Roasted Hasselback Butternut Squash with Sage Butter Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C) and prepare a baking sheet lined with aluminum foil sprayed lightly with cooking oil. This sets the stage for roasting the squash evenly and keeps clean-up easy.
Step 2: Season the Butternut Squash
Place the halved squash cut-side down on your baking sheet. Drizzle with olive oil and sprinkle with ground sage, kosher salt, and black pepper. Make sure to rub everything in gently so every inch is kissed by seasoning—this will deepen the flavor during roasting.
Step 3: Roast to Soften
Pop the squash into the oven for about 10 to 15 minutes. This initial roast tenderizes the flesh slightly, making it much easier and safer to make those signature Hasselback slices in the next step.
Step 4: Slice the Squash Hasselback Style
Take the squash out and carefully slice thin cuts along the length about a quarter-inch apart, stopping just before the base so the slices remain connected. This technique not only looks stunning but allows the butter and flavors to seep deep inside every crevice.
Step 5: Prepare the Sage Butter
In a medium pan over medium heat, melt the butter slowly, stirring often until the butter turns golden brown and you see those delightful toasty bits forming on the bottom—that’s where the magic happens. Remove from the heat and stir in minced garlic, red pepper flakes, and fresh sage leaves to perfume the butter beautifully.
Step 6: Pour the Sage Butter Over the Squash
Generously pour this fragrant browned butter over the sliced squash, allowing it to flow into the gaps between slices. Tuck a few remaining sage leaves in between the slices for bursts of herby flavor and visual appeal.
Step 7: Final Bake with Parmesan
Return the squash to the oven and bake for another 40 minutes. Then sprinkle the Parmesan cheese on top and bake for a final 5 minutes until it melts into a bubbly, golden crust, crowning this gorgeous dish with savory decadence.
How to Serve Roasted Hasselback Butternut Squash with Sage Butter Recipe
Garnishes
A sprinkle of freshly chopped parsley or toasted pumpkin seeds adds a lovely color contrast and crunch. A delicate drizzle of extra virgin olive oil or a shaving of aged Parmesan cheese offers a final flourish that will make this dish shine on your table.
Side Dishes
This squash pairs beautifully with herb-roasted chicken or seared pork chops, while a crisp green salad balances the richness of the butter. For a vegetarian feast, serve alongside quinoa pilaf or creamy polenta to round out the meal.
Creative Ways to Present
Serve the squash directly on a rustic wooden board for a warm, inviting feel, or on a bright white platter to highlight the vibrant orange hues. You can also portion individual servings in shallow ramekins for elegant dinner parties that wow your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days. The slices hold their shape nicely, but the texture softens a little, making for a perfect ready-to-eat side when reheated.
Freezing
This dish freezes reasonably well. Place cooled squash in a freezer-safe container and freeze for up to 2 months. When thawed, the texture will be tender but still delicious, ideal for quick meals.
Reheating
To reheat, place the squash in a preheated 350°F oven for 15 to 20 minutes until warmed through. This method helps preserve the crispy edges and fresh herb flavors better than a microwave.
FAQs
Can I use frozen butternut squash for this recipe?
Fresh butternut squash works best for the texture and slicing method required in this recipe. Frozen squash tends to be softer and won’t hold the Hasselback cuts properly.
Is it necessary to brown the butter with sage?
Yes! Browning the butter adds a rich, nutty depth and toasty aroma to the sage butter, elevating this dish beyond a simple roasted squash.
Can I substitute any herbs for sage?
While sage is the star herb here, thyme or rosemary can add lovely flavors if you prefer. Just be mindful they will change the traditional taste slightly.
How spicy is this dish with red pepper flakes?
The red pepper flakes add a subtle warmth rather than intense heat. You can adjust the amount or omit if you prefer a milder dish.
Can I make this Roasted Hasselback Butternut Squash with Sage Butter Recipe vegan?
Absolutely, swap the butter for a plant-based alternative and use nutritional yeast instead of Parmesan for a delicious vegan twist without losing any of the flavor magic.
Final Thoughts
There’s something truly special about making Roasted Hasselback Butternut Squash with Sage Butter Recipe—its appearance always impresses, and the flavors never disappoint. Whether sharing with family or hosting friends, this recipe invites warmth and joy to your table. Give it a try and experience how a few simple ingredients come together to create a dish that feels like a heartfelt hug on a plate.
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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 visually stunning and flavorful side dish perfect for cozy dinners and holiday meals. The butternut squash is roasted until tender, sliced thinly in the traditional Hasselback style, and layered with a fragrant sage-infused browned butter. Topped with sharp Parmesan cheese and a hint of red pepper flakes for a mild kick, this recipe combines sweet, savory, and aromatic flavors in a delightful presentation that’s sure to impress.
Ingredients
Butternut Squash
- 1 butternut squash, halved lengthwise, peeled, and seeded
- 2 tbsp olive oil
- Kosher salt, to taste (about 2 tsp)
- Black pepper, to taste (about 1 tsp)
- ½ tsp ground sage
Sage Butter
- ½ cup butter
- 8–10 fresh sage leaves
- 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). Prepare a baking sheet by lining it with aluminum foil and lightly coating it with cooking spray to prevent sticking.
- Season Squash: Place the butternut squash halves cut-side down on the prepared baking sheet. Drizzle each half with olive oil, and sprinkle evenly with ground sage, kosher salt, and black pepper. Use a brush or your hands to rub the oil and seasonings all over both sides of the squash halves.
- Roast Squash: Roast the squash for about 10-15 minutes in the oven, just until it softens slightly. This initial roasting makes it easier to slice without breaking the squash apart.
- Slice Squash: Remove the squash from the oven carefully. Using a sharp knife, make thin horizontal cuts lengthwise down each squash half, spacing them about ¼ inch apart. Be sure to stop slicing about ¼ inch from the base, so the slices remain connected and the squash holds together.
- Prepare Sage Butter: While the squash is resting, melt the butter in a pan over medium heat. Stir frequently for 2-3 minutes until the butter browns lightly and you begin seeing brown bits forming, which adds a nutty flavor. Remove the pan from heat and stir in the minced garlic, red pepper flakes, and 4-5 of the sage leaves, allowing them to infuse in the warm butter.
- Add Sage Butter: Pour the warm sage butter mixture generously over the sliced squash halves, making sure to drizzle the butter between the cuts. Tuck the remaining fresh sage leaves into some of the slices for extra aroma and presentation.
- Final Bake: Return the buttered squash to the oven and bake for another 40 minutes, allowing the flavors to meld and the squash to become tender. Then sprinkle the Parmesan cheese evenly over the squash and bake for an additional 5 minutes until the cheese is melted and slightly golden.
Notes
- Use a very sharp knife or a small slicing knife for thin, even cuts to avoid breaking the squash.
- Browned butter adds a rich, nutty flavor, so keep an eye to prevent it from burning.
- The red pepper flakes add mild heat; adjust according to your spice preference.
- Fresh sage leaves tucked into the slices release flavor gradually as the squash bakes.
- To make this vegan, substitute butter with vegan butter and omit Parmesan or use a plant-based cheese alternative.
