My Maple Pecan Hasselback Butternut Squash is a pretty and delicious way to enjoy butternut squash – cut hasselback style and roasted with maple syrup and butter, flavoured with thyme and topped with chopped pecans.
I hadn’t planned on sharing this squash dish this week, but after seeing the idea of a hasselback butternut squash in this month’s Bon Apetit, we have made it twice this week already. It is a stellar way to enjoy Fall butternut squash and I thought I really just needed to share it.
The beauty of this dish lies in the combination of the deliciousness that is roasted butternut squash, combined with the simple flavours of maple, butter and thyme and the fun way you can eat it a luscious slice at a time. It’s a simply perfect way to enjoy butternut squash.
I made some changes from the Bon Apetit recipe, but the concept is similar. I went with the classic maple, butter and pecan with the butternut squash and threw in a little thyme for flavour and because it always looks so pretty.
I think this would be a wonderful Thanksgiving side-dish, but honestly, it’s simple enough to make just for any meal and a great way to enjoy the Fall butternut squash bounty.
Cook’s Notes for Maple Pecan Hasselback Butternut Squash
Cutting anything in to hasselback shape is not always easy, but I heard a tip some time ago that has made that job so much easier! Simply lay the long handle of a wooden spoon next to the squash as you cut straight down. The handle will prevent your knife from going all the way through the squash. Just be sure to hold your knife completely parallel to your cutting surface.
Don’t attempt to cut the slits in the butternut squash without pre-baking it for 20 minutes first. That’s a quick way to end up in the emergency room!
If you have a sensitive smoke detector, be aware that the maple glaze cooking on the pan can make a bit of smoke, so open a window and/or keep your oven fan on while it cooks.
Maple Pecan Hasselback Butternut Squash
Ingredients
- 1 small butternut squash (about 8-inches in length)
- Cooking oil, for brushing
- 1/4 cup maple syrup
- 2 Tbsp butter
- 1/2 tsp dried thyme leaves
- Fresh thyme sprigs
- 2-3 Tbsp finely chopped pecans
- Salt and freshly ground pepper
- 1 Tbsp maple syrup
- Flaky finishing salt, like Maldon's
Instructions
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Preheat oven to 425 with rack in top third of oven. Have a baking sheet ready (best choice is one that is just a bit larger than the two squash halves.
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Cut butternut squash in half lengthwise, trying to keep the two halves as even in size as possible (for even cooking). Scoop out the seeds and pulp from the squash and discard. Using a vegetable peeler, peel off the skin and the whitish layer just beneath it to expose bright orange flesh. Place on prepared baking sheet, cut side down. Brush squash with oil and sprinkle with salt and pepper. Cook in preheated oven for 20 minutes. Remove from oven and allow to cool for 5 minutes.
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Remove squash halves to a cutting board. Using a sharp knife, cut slits 1/4-inch apart in the squash, cutting almost but not all the way through. *Tip: Place the handle of a wooden spoon alongside the squash to act as a guard to prevent cutting too far down.
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Return cut squash to the same baking sheet. Heat the 1/4 cup maple syrup and 2 Tbsp. butter in the microwave or a small saucepan until the butter is melted. Stir well to combine. Brush with maple/butter mixture and sprinkle with salt and pepper. Sprinkle dried thyme leaves over squash, trying to get in the slits a bit, if possible. Pour 1/4 cup water in to bottom of pan, then return to 425 oven for 15 minutes. Remove from oven, baste with more maple/butter mixture. add another 1/4 of water to the pan and return to the oven for a further 15 minutes.
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Remove from oven. Tuck 2 or 3 thyme sprigs between a few slits in each squash half. Add pecans to remaining maple/butter mixture and stir to combine. *Note: If mixture has hardened at all, re-warm before adding pecans so it's liquid again. Brush pecan/maple/butter mixture over-top of squash. Add a final 1/4 cup of water to the pan and return to the oven for a further 8-10 minutes, or until squash is tender.
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Remove from oven. Drizzle a bit of maple syrup over each half. Sprinkle with finishing salt.
These are utterly brilliant! And gorgeous, too. I love the idea of using the wooden spoon as a guard, I just got a new knife, too, so I’m going to attempt these asap, lovely idea!!
Thanks Sue and I think you will love them! Delicious and so fun eating them slice by slice :)
So clever! And I can just imagine how incredibly delicious they must be.
Thanks Alida and yes, a lovely way to enjoy butternut squash!
I absolutely love this idea for Thanksgiving! The presentation is stunning, and I can’t think of a better way to enjoy butternut squash.
Thanks Laura and yes, I’m a bit sad I didn’t discover it until after our Thanksgiving!
Absolutely fabulous idea Jennifer! The presentation is just gorgeous!
Thanks so much, Mary Ann :)
Dear Jennifer,
Great recipe and I made it the day after you posted it. I love butternut squash but tend to go with the same old, same old. This was such a nice change and the taste was fabulous. Fortunately, the squash I had was a big one. The leftovers went right into a lentil chili instead of the carrots as indicated in the recipe :-).
I follow your blog and this is only one of many of your recipes that I’ve tried and loved. Thank you!
Thanks so much, Lynne and so glad you enjoyed it! I know exactly what you mean. I am always so excited when I find a new and fun way to cook things like squash :)
This is beyond beautiful. And so delicious, too! Adding this to my Thanksgiving menu. <3
Thanks so much, Lauren :)
This is such a beautiful side dish- your photos are fantastic!
Thanks so much, Sarah :)
I adore butternut squash and will be trying this very soon! It is so pretty and I know that maple syrup will make it a special treat. Lovely photos!
Thanks Tricia and yes, maple syrup and butternut squash are so perfect together.
stunning! i would hasselback everything if i could! i’ve never done it with butternut squash but now it’s on the must list!
Thanks Cathy and yes, you must try this! We all loved it here :)
this. is. stunnnnnning. i cannot wait to try!
Thanks so much, Jess. Enjoy :)
Brilliant hasselback idea!
Thanks Sabrina :)
These are beautiful! Do you serve them warm or room temperature?
Hi Chelsea, I think it’s best warm. That said, if it cools sitting on the table, it’s certainly still fine :)
This looks lovely. However I am intimidated because I feel like it would take an eternity to peel. Any tips?
Hi Sallie, I know it seems like it would be a pain, but the reality is much less painfull :) I used my widest vegetable peeler. Start from the top and do to the bulb part first, then tackle the bottom. It’s maybe 10 minutes of peeling (maybe less!).
Thank you, I’ll try it!!
Chopsticks are equally utilitarian to prevent slicing all the the way through the squash.
Ah yes! Great tip :) Thanks Walter.