Description
A delicious and visually stunning dish, this roasted Hasselback butternut squash is infused with fragrant sage butter, garlic, and Parmesan cheese, making it a perfect side dish for any autumn meal.
Ingredients
Scale
- 1 butternut squash, halved lengthwise, peeled, and seeded
- 2 tbsp olive oil
- ½ cup butter
- 8–10 sage leaves
- 4 cloves garlic, minced
- ½ tsp ground sage
- ¼ cup Parmesan cheese, shredded or shaved
- 1 tsp red pepper flakes
- Kosher salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Season Squash: Place the butternut squash halves cut-side down on the baking sheet. Drizzle each half with olive oil, sprinkle with ground sage, 2 tsp salt, and 1 tsp black pepper. Brush or rub the oil and seasonings evenly over both sides of the squash.
- Roast Squash: Roast for 10-15 minutes or until the squash softens slightly, making it easier to slice.
- Slice Squash: Remove the squash from the oven. With a sharp knife, make thin horizontal cuts down the length of each squash half, about ¼ inch apart, stopping ¼ inch from the base to keep the slices connected.
- Prepare Sage Butter: In a pan over medium heat, melt the butter. Stir frequently for 2-3 minutes until the butter browns and you see brown bits forming. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves.
- Add Sage Butter: Pour the melted butter mixture over the squash, making sure it flows between the slices. Tuck the remaining sage leaves between some of the cuts.
- Final Bake: Return the squash to the oven and bake for an additional 40 minutes. Sprinkle Parmesan cheese over the squash and bake for an additional 5 minutes, or until the cheese melts.
Notes
- Ensure not to cut through the base of the squash while slicing to keep the slices connected.
- Adjust the amount of red pepper flakes according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: side dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 squash
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg