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Modified: Sep 18, 2022 | Categories: Recipes

Hasselback Butternut Squash with Cinnamon Butter

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Brace yourself for the best ever fall side dish: Hasselback butternut squash with cinnamon butter!

Hasselback basically means the squash is thinly sliced and roasted until each little squash sliver is beautifully caramelized, sweet and delicious.

It's slathered with cinnamon butter while it cooks and it's so super delicious! Serve it with your next fall dinner or as a side dish for Thanksgiving.

An overhead shot of hasselback butternut squash in a tin.
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How to make hasselback butternut squash

Featured Ingredients

  • Butternut squash. You'll need to peel it and thinly slice it to be hasselbacked!
  • Oil. A neutral flavored oil like avocado is best.
  • Salt. For flavor!
  • Butter. Melted butter will be brushed on the squash near the end of the cooking process.
  • Cinnamon. You can never have enough!
  • Vanilla. Pure vanilla extract to add that fabulous vanilla flavor.
A sheet tray with sliced butternut squash on top.

Equipment Needed

  • An oven for roasting.
  • A chef's knife and cutting board.
  • A spoon or melon baller for scooping the seeds.
  • 2 straws or chopsticks.
  • A pastry brush.
  • A small bowl.
  • A microwave for melting butter.
  • Plates and forks for serving.
A side shot of a sliced hasselback squash.

Step-by-Step Instructions

  1. Preheat oven to 400 degrees.
  2. Peel butternut squash using a vegetable peeler, then slice in half lengthwise. Scoop seeds from squash using a spoon or melon baller. Reserve seeds.
  3. Place squash on a cutting board, outside facing up, with a straw or chopstick on either side of the squash.
  4. Cut slices into the squash, about ¼ inch apart, all the way across the squash, but not all the way through to the cutting board (use the straw or chopstick to avoid cutting all the way through).
  5. Repeat with other half of the squash. Place squash halves on a baking sheet.
  6. Brush the oil on both halves of the squash. Sprinkle with coarse salt.
  7. Bake 40-45 minutes, until squash is slightly soft.
  8. In the meantime, whisk together the butter, cinnamon and vanilla extract until combined.
  9. Brush the cinnamon butter mixture over the squash. Bake for an additional 10-15 minutes, until the squash is caramelized.
  10. Serve Hasselback squash once slightly cooled.

Nutrition Considerations

  • To make it gluten free: This recipe is naturally gluten free.
  • To make it dairy free: This recipe is naturally dairy free.
  • To make it vegan: Use coconut oil instead of butter.
  • To make it nut free: This recipe is naturally nut free.
A birds eye view of hasselback butternut squash.
PIN THIS RECIPE FOR LATER!

Fabulous fall squash recipes:

  • Roasted Acorn Squash Salad
  • Butternut Squash Mac and Cheese
  • Roasted Delicata Squash with Walnut Crumble
  • Spaghetti Squash with Italian Meatballs and Creamy Tomato Sauce
  • Butternut Squash Risotto with Bacon and Sage
  • Butternut Squash Apple Soup
Print

Hasselback Butternut Squash with Cinnamon Butter

Print Recipe

A unique fall side dish of thinly sliced butternut squash roasted until caramelized and slathered with cinnamon butter.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 35-40 mins
  • Total Time: 45-55 mins
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 tablespoon oil
  • 1 medium butternut or honeynut squash
  • Pinch coarse salt
  • 2 tablespoons melted butter
  • 2 teaspoons ground cinnamon
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 400 degrees.
  2. Optional: Place the whole butternut squash in the microwave and cook on high 2-3 minutes. Let cool before peeling and slicing. This step softens the squash, making it easier to slice.
  3. Peel butternut squash using a vegetable peeler, then slice in half lengthwise. Scoop seeds from squash using a spoon or melon baller. Reserve seeds.
  4. Place squash on a cutting board, outside facing up, with a straw or chopstick on either side of the squash. Cut slices into the squash, about ¼ inch apart, all the way across the squash, but not all the way through to the cutting board (use the straw or chopstick to avoid cutting all the way through). Repeat with other half of the squash. Place squash halves on a baking sheet.
  5. Brush the oil on both halves of the squash. Sprinkle with coarse salt.
  6. Bake 40-45 minutes, until squash is slightly soft.
  7. In the meantime, whisk together the butter, cinnamon and vanilla extract until combined. Brush the cinnamon butter mixture over the squash. Bake for an additional 10-15 minutes, until the squash is caramelized.
  8. Serve Hasselback squash once slightly cooled.

Notes

Prep Tip: Be sure you're using a very sharp chef's knife and a sharp, high quality vegetable peeler.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 183
  • Sugar: 5g
  • Sodium: 233mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: tasty, roasted, whole, seeds, easy, simple, holiday, seasonal, fall

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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