Pretty and delicious, this maple pecan hasselback butternut squash is a great way to enjoy butternut squash. Simply cut the squash hasselback-style and roast it in the oven with maple syrup and butter.
The beauty of this hasselback butternut squash 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 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.
Ingredients and substitutions
A few notes about the key ingredients …
Butternut Squash – I prefer to use two small butternut squash, rather than one large one. Look for butternut squash that are evenly sized, and ones that don’t have too skinny a thin end.
Maple Syrup – Real maple syrup is recommended here, though in a pinch, maple-flavoured syrup will work.
Thyme – fresh thyme leaves are pretty, but dried thyme leaves will work fine.
Recipe tips!
- Cutting anything in to a 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 with a kitchen mishap!
- 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.
Making ahead and storing
This squash can be made a bit ahead and gently rewarmed in the oven to serve.
Store leftovers in the refrigerator for up to 3 days.
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Get the Recipe: Maple Pecan Hasselback Butternut Squash
Ingredients
- 1 small (1 small) butternut squash, (about 8-inches in length)
- Cooking oil, for brushing
- 1/4 cup (0.02 ml) maple syrup
- 2 Tablespoons (29.57 g) butter
- 1/2 teaspoon (0.5 tsp) dried thyme leaves
- 3 sprigs (3 sprigs) Fresh thyme
- 2 Tablespoons (29.57 g) pecans, finely chopped
- Salt and freshly ground pepper
- 1 Tablespoon (14.79 ml) maple syrup
- Flaky finishing salt, like Maldon’s
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from oven. Drizzle a bit of maple syrup over each half. Sprinkle with finishing salt.
Notes
More butternut squash recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Sounds and looks delicious
Would you be able to make this ahead and freeze at any stage, do you think ? Guess be similar to chilling ahead … ?
Hi Dee, while butternut squash can be frozen, I’d be a little worried about this one given the unique shape. It may just become mushy if frozen after cooking. I’d be more inclined to look at cooking ahead and refrigerating. It should keep well in the fridge for a couple of days.
I made this today and it was really good. Its on my Thanksgiving menu now. We thought it was very pretty too.
So glad to hear, Shirley :) Thanks!
Made this yesterday for Thanksgiving and it turned out amazing! It is visually stunning and was easy to prepare. Love the tip about baking it for 20 min before cutting- made it so easy to cut. We use Grade B dark Maple syrup from Vermont which has a richer maple flavor and the pecans were the best. Everyone commented on the dish throughout dinner- big hit.
So glad to hear, Laura! Thanks so much :)
Hi Jennifer!
Did you have another butternut squash recipe that is no longer available on this site? It was cut into pieces. If so can you please repost it. Thanks
Hi Diana, is this the one you are looking for? https://www.seasonsandsuppers.ca/basketweave-butternut-squash-casserole/
What a unique and delicious side dish! I’m so glad I gave this a try. I literally was looking for side dishes for Christmas dinner the night before I was supposed to make it. I came across this recipe and just happened to have a butternut squash on hand. I will definitely be making this again! I loved it!
So glad to hear, Kaitlyn :) Glad you enjoyed it! Thanks so much.
I haven’t made this yet, but I love the presentation! I’m overflowing with pumpkins this year! (19 grew out of my compost pile!) So I’ve been looking for recipes! I plan to use my longest pumpkin and cut into quarters! I love the hint about microwaving first to make it a bit easier to cut! The first pumpkin I cooked from this harvest, I cooked whole in the oven, but I still had to stab air holes (kind of like stabbing a potato with a fork before cooking!) It turned out to be so easy, but I pureed that one for later. Cutting into a raw pumpkin is difficult! I love the chopsticks and spoon idea to help not cut all the way through as well! Although the idea of using a mandoline is tempting. Then I’d just line them up in a pan and use rows.
Hi Cindy and yes, a mandolin could work just fine :) You’d get the same effect and no doubt easier.
Absolutely delicious, easy and looks lovely!
So glad you enjoyed it, Joanna :) Thanks so much!
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!