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Roasted Hasselback Butternut Squash with Sage Butter


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  • Author: khaoula belabess
  • Total Time: 1 hour 15 minutes
  • Yield: 4 Serving 1x
  • Diet: Vegetarian

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
  • 810 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