Hasselback Butternut Squash with Cinnamon Butter

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.

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.

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.

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.

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

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