[This post is sponsored by McCormick! I’m excited to continue my partnership with them this season and share Thanksgiving-worthy dishes, starting with hasselback butternut squash.]
If you’re already loving squash this time of year, hasselback butternut squash is the next level. Tender, caramelized edges, thin slices that hold glazes and seasonings — it’s one of my favorite fall sides. It’s easy to make and elegant on the table, and you might even find yourself eating it straight from the pan.
This version gives you one pan and two distinct flavors: a sweet maple-pecan side and a savory brown-butter-sage side. Both are roast-ready, pair beautifully with turkey, and can be made on a single sheet pan so you spend less time fussing in the kitchen and more time enjoying the holiday.
I’ve been roasting hasselback squash since early fall, and when I first posted about it on Instagram, people went wild. The slicing looks intricate but is simpler than it appears — especially with the knife trick I describe in the recipe. Because butternut squash has a flat side, it’s easier to stabilize than a round potato, which makes the hasselback method accessible for most home cooks.
Hasselback is a creative twist on classic sides. If you’ve tried hasselback potatoes or sweet potatoes, you’ll recognize the magic here: thin slices crisp at the edges while the interior stays tender. I love that you can keep familiar fall flavors yet present them with renewed flair.
The two flavors I’m using are perfect for Thanksgiving: maple-pecan for those who want a sweeter side, and brown-butter-sage for folks who prefer savory. They roast together and, even if the glazes mingle slightly on the pan, the result is delicious either way.
Maple Pecan
The maple-pecan side starts with warm spices — ground cinnamon and nutmeg — then a glossy glaze of pure maple syrup, butter and chopped roasted pecans. It has texture and the comforting sweetness of fall; it could easily pass for dessert, and it’s brilliant as leftovers the next day.
Brown Butter Sage
The brown-butter-sage version is a classic savory combination: nutty browned butter, aromatic sage and a touch of ground nutmeg for depth. I finish the squash with a drizzle of the browned butter and scatter a few fresh sage leaves for texture and visual appeal.
Both flavor profiles use simple pantry spices and butter, while letting the natural sweetness of the squash shine. They work together on one sheet pan, making this an excellent choice for a holiday spread where you want variety without extra work.
Follow the recipe steps below for details on prep, slicing tips, and roasting times. The knife trick — placing a butter knife on each side of the squash while cutting — prevents you from slicing all the way through, producing those perfectly even, intact slices.
Hasselback Butternut Squash
Hasselback Butternut Squash, Two Ways
6 people
1 hr 30 mins
Pin Recipe
Ingredients
- 2 butternut squash, similar in size
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Maple Pecan
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup maple syrup
- 2 tablespoons unsalted butter
- 3 tablespoons chopped pecans
Brown Butter Sage
- ½ teaspoon ground sage
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter
- a handful of fresh sage leaves
Instructions
- Preheat oven to 400°F (200°C).
- Slice squash lengthwise and remove seeds. Peel and place cut-side down on a baking sheet. Rub with olive oil and season with salt and black pepper.
- Roast 15 to 20 minutes, until just tender enough to slice.
- Let cool slightly. Place one squash on a baking sheet and rest a butter knife on each side to act as guides so you don’t cut all the way through.
- Make thin slices about 1/8 inch apart. Repeat with remaining squash and return them to the baking sheet.
- Drizzle with more olive oil. Sprinkle two halves with cinnamon and nutmeg for the maple-pecan side, and the other halves with ground sage and nutmeg for the savory side. Roast 20 minutes.
- While roasting, prepare glazes. For maple-pecan, combine butter, maple syrup and pecans in a small saucepan over medium heat; bring to a simmer briefly, then remove from heat and let cool slightly.
- For brown butter sage, melt butter in a small saucepan over medium heat and whisk as it browns. Once brown bits appear, remove from heat and stir in half the fresh sage leaves.
- After the initial 20 minutes, remove squash and drizzle two of them with half the pecan mixture and the other two with half the brown butter. Return to oven and roast another 20 to 30 minutes, until fork-tender and caramelized.
- Carefully transfer squash to a platter using spatulas. Finish with remaining glazes and sage leaves as garnish. Serve warm.
Did you make this recipe?
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These hasselback butternut squashes are a joyful way to welcome the holiday season — beautiful, flavorful, and easy to adapt. Whether you choose maple-pecan, brown-butter-sage, or both, they’re guaranteed to be a crowd-pleaser at your Thanksgiving table.