Transform your meals with our Hasselback Butternut Squash Recipe. A twist on the traditional roasted butternut squash, this recipe brings both flair and flavour to your dinner table. With carefully scored slices, each piece absorbs more seasoning, delivering a delightful taste in every bite. This versatile dish can be enjoyed as a side for any main course or stand alone as a vegetarian delight. Made from the freshest squash and spiced with herbs and a touch of garlic, it’s sure to impress family and friends. Perfect for autumn gatherings or holiday feasts, add this show-stopping recipe to your kitchen repertoire.

Hasselback Butternut Squash
Ingredients
- 1 Large butternut squash
- 3 tbsp Olive oil
- 2 Cloves garlic, minced
- 2 tbsp Maple syrup
- Salt and Pepper to taste
- Fresh thyme for garnish
- A handful of pomegranate seeds or Pecan
Instructions
- Preheat your oven to 200°C (400°F). Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Place the halves flat side down on a cutting board.
- Using a sharp knife, make thin slices across each squash half, cutting about three-quarters of the way through. Be careful not to slice all the way to the bottom.
- In a small bowl, mix together the olive oil, honey or maple syrup, minced garlic, salt, and pepper.
- Place the squash halves on a baking tray. Brush them generously with the olive oil mixture, ensuring it seeps into the slices. Cover with foil and bake in the oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the squash is tender and slightly caramelised on the edges.
- Once cooked, transfer the squash to a serving platter. Sprinkle with fresh thyme and the optional pecan & pomegranate seeds.