Hasselback Butternut Squash – Super simple, soft and sumptuous roasted butternut squash with thyme and garlic! A perfect side dish for the holiday season!

What is hasselback butternut squash?

The term Hasselback originated from a Swedish restaurant called Hasselbacken, with their flagship dish that is world renowned as Hasselback potatoes. Similarly, squash/pumpkin could make for a sumptuous, elegant dish called Hasselback butternut squash during winter holiday season.

Its ravishing appearance doesn’t quite give away the ridiculous ease at which it can be made, especially for those who haven’t quite explored squash/pumpkin’s versatility!

Why you’ll love this recipe:

Looks festive and rich!

So easy to put everything together!

Garlic and thyme is a killer combination!

A perfect side dish for Thanksgiving and Christmas!

Ingredients:

Butternut Squash – I have used small sized butternut squash. The baking time depends on the size of the pumpkin you use.

Thyme – I have used fresh thyme here, you could also use dried thyme.

Melted Butter – Replace it with olive oil, olive oil or avocado oil if you are vegan.

Brown Sugar – You can also use maple syrup or honey.

Olive Oil

Garlic

Salt & Pepper

Storage suggestions:

This can be stored in the refrigerator for up to 4 days. Reheat it in the microwave or the oven whenever you need to serve.

It can also be served cold.

How to make it vegan?

Simply swap melted butter with olive oil to make this dish vegan.

Step by step instructions:

Start the process with preheating the oven at 200 degrees C.

Wash, peel and cut the butternut squash in half lengthwise.

Scoop out the seeds using a spoon.

Place them in a lined baking tray and brush them with olive oil.

Sprinkle with salt and pepper.

Bake them in the preheated oven for about 15 minutes at 200 degrees C.

When they are half cooked and soft enough to cut, remove it from the oven and let it cool down a bit.

When it is cool enough to handle, place 2 spatulas or forks on both sides of the squash and start slicing.

Slice them thinly, leaving ¼ inch at bottom unsliced.

Combine melted butter, garlic, sugar, salt, pepper and thyme in a small mixing bowl.

Mix everything until well combined.

Spread the butter on the butternut squash and brush well.

Sprinkle with chilli flakes if needed.

Bake them again in the preheated oven for about 25 minutes or until it is tender.

Serve and enjoy!