Description
This Hasselback Butternut Squash with Maple Pecan and Brown Butter Sage is the ultimate comfort food—sweet, savory, nutty, and beautifully caramelized. Perfect for holidays or cozy family dinners, it’s a show-stopping side dish everyone will love.
Ingredients
1 medium butternut squash
4 tablespoons unsalted butter
2 tablespoons maple syrup
1/2 cup pecans, roughly chopped
1–2 tablespoons fresh sage (or 1 teaspoon dried sage)
Salt and pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Wash, peel, and halve the butternut squash. Scoop out the seeds.
3. Slice across each half (not all the way through) to create the Hasselback effect.
4. Place squash cut-side up in a baking dish.
5. In a skillet, melt the butter over medium heat until it browns and smells nutty.
6. Remove from heat and stir in maple syrup and sage.
7. Drizzle brown butter mixture over squash halves.
8. Season with salt and pepper. Sprinkle chopped pecans on top.
9. Roast for 40–50 minutes, basting occasionally, until tender and caramelized.
10. Serve warm and enjoy!
Notes
Place chopsticks on either side of the squash while slicing to prevent cutting through.
Try substituting pecans with walnuts or almonds.
Thyme can be used if sage isn’t available.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 310
- Sugar: 7g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hasselback butternut squash, maple pecan squash, brown butter sage squash, holiday side dish