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    Home » International Recipes » Hasselback Butternut Squash

    Last Updated: December 1, 2022 | First Published on: December 1, 2022 by Hari Chandana Ponnaluri

    Hasselback Butternut Squash

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    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!

    You might love these recipes:

    • Kale Persimmon Salad
    • Apple Yogurt Salad
    • Swedish Chocolate Balls
    • Instant Pot Chestnuts
    • Instant Pot Lemon Rice
    • Greek Spinach Rice
    • Chocolate Peanut Butter Pudding

    Hasselback butternut squash recipe video below:

    Hasselback Butternut Squash

    Hari Chandana Ponnaluri
    Hasselback Butternut Squash – Super simple, soft and sumptuous roasted butternut squash with thyme and garlic! A perfect side dish for the holiday season!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    40 mins
    Total Time 50 mins
    Course Main Course, Side Dish
    Cuisine Swedish
    Servings 4
    Calories 180 kcal

    Ingredients
      

    • 1 Small Butternut Squash
    • 2 Tablespoons Melted Butter
    • 1 Tanblespoon Chopped Garlic
    • 1 Tablespoon Fresh Thyme
    • 1 Tablespoon Brown Sugar
    • ½ Tablespoon Extra Virgin Olive Oil
    • ½ Teaspoon Salt
    • ½ Teaspoon Black Pepper
    Prevent your screen from going dark

    Instructions
     

    • Preheating the oven at 200 degrees C.
    • Wash, peel and cut the butternut squash in half.
    • Scoop out the seeds using a spoon.
    • Place squash halves 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 warm!

    Video

    Notes

    The baking time will depend on the size of the pumpkin you use. Adjust the time accordingly. 

    Nutrition

    Calories: 180kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 299mgPotassium: 679mgFiber: 4gSugar: 7gVitamin A: 20016IUVitamin C: 42mgCalcium: 101mgIron: 2mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
    16 shares

    Filed Under: International Recipes, Video Recipes

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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