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
- 3 sprigs Fresh thyme
- 2 Tbsp pecans finely chopped
- Salt and freshly ground pepper
- 1 Tbsp maple syrup
- Flaky finishing salt, like Maldon's
Instructions
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Preheat oven to 425F 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 425F 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.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Do you think I can make this in advance, refrigerate and warm up in the oven to serve with dinner?!
Hi Karina, yes, I think you should. I would just be sure to cook it until just cooked (not over-cooked) the first cooking time, so that when re-heated, it doesn’t get too limp. Enjoy!
Hi Jennifer,
When you say add water to bottom of pan, does that mean the baking sheet?
Thank,
Katie
Yes it does Katie. It’s just a bit of moisture in the pan to prevent the maple syrup from burning on the pan (and smoking and setting off your smoke detector ;)
Hi Jennifer, Love the look of this recipe. How did you remove the seeds… it doesn’t seem to be disturbed.
Thanks for sharing.
June
Hi June, I scoop out the seeds with a large spoon and discard. The hollow part where the seeds were is on the underside. As it bakes up, it will collapse slightly, but should still keep it’s nice shape. Hope that helps :)
This was delicious! I kicked it up a notch by adding a bit of chipotle in adobo sauce (when I need a can for a recipe, I purée what’s left and freeze in an ice cube tray). The heat of the chile melded beautiful with the maple and pecans.
Sweet and heat is always a fun flavour combination!
I just want to let you know I made this a few weeks ago since I bought a squash and never know what to do with them. It was so delicious my husband even loved it and he hates squash! Im debating on bringing it to thanksgiving tomorrow but it might have to be cold unless i can warm it up last min! Thanks:)
So glad you enjoyed it, Meredith! Would be wonderful for Thanksgiving. Probably would only need a few minutes in a hot oven to give it a bit of warmth, especially if you start with it at room temperature :) Have a wonderful holiday!
Hi, do you think that this could be made with olive oil? (vegan)
My family is trying to go lean & heart healthy this Thanksgiving.
Many thanks!
Hi Leigh, I would skip the butter and just use the maple syrup. The butter is just for flavour really.
I made this (vegan) for Thanksgiving this year! I took your advice and omitted the butter, just brushing it with maple syrup a few more times throughout cooking. For the pecans, I just rolled them around in a cup with maple syrup before putting on top. The butter wasn’t missed, cuz BUTTERnut squash has so much flavor anyway! <3 Even my vegan-skeptical family loved it! Such great presentation. Thanks for the great recipe!
So glad to hear, Katie and yes, butternut squash is so lovely even without the butter :) Thanks!
Chopsticks are equally utilitarian to prevent slicing all the the way through the squash.
Ah yes! Great tip :) Thanks Walter.
Thank you, I’ll try it!!
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!).
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 :)
Brilliant hasselback idea!
Thanks Sabrina :)
this. is. stunnnnnning. i cannot wait to try!
Thanks so much, Jess. Enjoy :)
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 :)
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.
This is such a beautiful side dish- your photos are fantastic!
Thanks so much, Sarah :)
This is beyond beautiful. And so delicious, too! Adding this to my Thanksgiving menu. <3
Thanks so much, Lauren :)
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 :)
Absolutely fabulous idea Jennifer! The presentation is just gorgeous!
Thanks so much, Mary Ann :)
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!
So clever! And I can just imagine how incredibly delicious they must be.
Thanks Alida and yes, a lovely way to enjoy butternut squash!
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 :)