• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Side Dish Recipes

    Maple Pecan Hasselback Butternut Squash

    Oct 21, 2016 | by Jennifer | Last Updated: Apr 1, 2022

    Jump to Recipe

    Pretty and delicious, this Maple Pecan Hasselback Butternut Squash is a great way to enjoy butternut squash - cut hasselback style and roasted with maple syrup and butter.

    hasselback butternut squash on serving platter with fork

    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

    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.

    hasselback butternut squash on serving platter with fork

    hasselback butternut squash on serving platter with fork

    Maple Pecan Hasselback Butternut Squash

    Butternut squash halves, cut hasselback style, roasted with maple syrup and butter glaze, flavoured with thyme and topped with chopped pecans.
    Author: Jennifer
    5 stars from 6 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Side Dish
    Servings 6

    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
    Prevent screen from going dark

    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

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 35mg | Calcium: 23mg | Vitamin C: 0.8mg | Vitamin A: 160IU | Sugar: 10g | Potassium: 51mg | Cholesterol: 10mg | Calories: 102kcal | Saturated Fat: 2g | Fat: 6g | Carbohydrates: 11g | Iron: 0.2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Side Dish
    Cuisine American
    Never miss a new recipe!SIGN UP for email updates!

     

    PinShareTweetShares8.1k

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Kaitlyn says

      December 22, 2021 at 7:52 pm

      5 stars
      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!

      Reply
      • Jennifer says

        December 23, 2021 at 10:18 am

        So glad to hear, Kaitlyn :) Glad you enjoyed it! Thanks so much.

        Reply
    2. Cindy @ Revelation 22.2 says

      September 19, 2021 at 1:29 pm

      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.

      Reply
      • Jennifer says

        September 20, 2021 at 9:37 am

        Hi Cindy and yes, a mandolin could work just fine :) You'd get the same effect and no doubt easier.

        Reply
    3. Joanna says

      December 05, 2020 at 6:58 pm

      Absolutely delicious, easy and looks lovely!

      Reply
      • Jennifer says

        December 05, 2020 at 7:22 pm

        So glad you enjoyed it, Joanna :) Thanks so much!

        Reply
    4. Karina says

      December 20, 2018 at 4:58 pm

      5 stars
      Do you think I can make this in advance, refrigerate and warm up in the oven to serve with dinner?!

      Reply
      • Jennifer says

        December 20, 2018 at 7:34 pm

        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!

        Reply
    5. Katie says

      November 14, 2018 at 12:54 pm

      5 stars
      Hi Jennifer,

      When you say add water to bottom of pan, does that mean the baking sheet?

      Thank,
      Katie

      Reply
      • Jennifer says

        November 14, 2018 at 7:54 pm

        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 ;)

        Reply
    6. June says

      December 27, 2017 at 10:35 am

      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

      Reply
      • Jennifer says

        December 27, 2017 at 11:12 am

        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 :)

        Reply
    7. Laurie says

      December 16, 2017 at 10:23 am

      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.

      Reply
      • Jennifer says

        December 17, 2017 at 11:33 am

        Sweet and heat is always a fun flavour combination!

        Reply
    8. meredith says

      November 22, 2017 at 3:18 am

      5 stars
      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:)

      Reply
      • Jennifer says

        November 22, 2017 at 7:59 am

        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!

        Reply
    9. Leigh McCrory says

      November 10, 2017 at 2:58 pm

      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!

      Reply
      • Jennifer says

        November 10, 2017 at 3:25 pm

        Hi Leigh, I would skip the butter and just use the maple syrup. The butter is just for flavour really.

        Reply
        • Katie says

          November 26, 2018 at 9:28 am

          5 stars
          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!

          Reply
          • Jennifer says

            November 26, 2018 at 10:41 am

            So glad to hear, Katie and yes, butternut squash is so lovely even without the butter :) Thanks!

            Reply
    10. Walter says

      December 08, 2016 at 5:46 pm

      Chopsticks are equally utilitarian to prevent slicing all the the way through the squash.

      Reply
      • Jennifer says

        December 08, 2016 at 6:48 pm

        Ah yes! Great tip :) Thanks Walter.

        Reply
    11. Sallie says

      November 21, 2016 at 11:45 pm

      Thank you, I'll try it!!

      Reply
    12. Sallie says

      November 21, 2016 at 8:45 pm

      This looks lovely. However I am intimidated because I feel like it would take an eternity to peel. Any tips?

      Reply
      • Jennifer says

        November 21, 2016 at 8:55 pm

        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!).

        Reply
    13. Chelsea says

      November 21, 2016 at 12:17 pm

      These are beautiful! Do you serve them warm or room temperature?

      Reply
      • Jennifer says

        November 21, 2016 at 12:25 pm

        Hi Chelsea, I think it's best warm. That said, if it cools sitting on the table, it's certainly still fine :)

        Reply
    14. Sabrina says

      November 17, 2016 at 6:17 am

      Brilliant hasselback idea!

      Reply
      • Jennifer says

        November 17, 2016 at 10:35 am

        Thanks Sabrina :)

        Reply
    15. jess larson | playswellwithbutter says

      October 31, 2016 at 9:58 pm

      this. is. stunnnnnning. i cannot wait to try!

      Reply
      • Jennifer says

        November 01, 2016 at 8:18 am

        Thanks so much, Jess. Enjoy :)

        Reply
    16. Cathy | whatshouldimakefor.com says

      October 25, 2016 at 10:54 pm

      stunning! i would hasselback everything if i could! i've never done it with butternut squash but now it's on the must list!

      Reply
      • Jennifer says

        October 26, 2016 at 7:48 am

        Thanks Cathy and yes, you must try this! We all loved it here :)

        Reply
    17. Tricia @ Saving room for dessert says

      October 25, 2016 at 6:26 pm

      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!

      Reply
      • Jennifer says

        October 26, 2016 at 7:51 am

        Thanks Tricia and yes, maple syrup and butternut squash are so perfect together.

        Reply
    18. Sarah says

      October 24, 2016 at 1:31 pm

      This is such a beautiful side dish- your photos are fantastic!

      Reply
      • Jennifer says

        October 24, 2016 at 3:40 pm

        Thanks so much, Sarah :)

        Reply
    19. Lauren Gaskill says

      October 24, 2016 at 10:11 am

      This is beyond beautiful. And so delicious, too! Adding this to my Thanksgiving menu. <3

      Reply
      • Jennifer says

        October 24, 2016 at 10:14 am

        Thanks so much, Lauren :)

        Reply
    20. Lynne says

      October 23, 2016 at 4:15 pm

      5 stars
      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!

      Reply
      • Jennifer says

        October 23, 2016 at 4:16 pm

        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 :)

        Reply
    21. Mary Ann | The Beach House Kitchen says

      October 23, 2016 at 1:28 pm

      Absolutely fabulous idea Jennifer! The presentation is just gorgeous!

      Reply
      • Jennifer says

        October 23, 2016 at 3:21 pm

        Thanks so much, Mary Ann :)

        Reply
    22. Laura | Tutti Dolci says

      October 21, 2016 at 11:22 pm

      I absolutely love this idea for Thanksgiving! The presentation is stunning, and I can't think of a better way to enjoy butternut squash.

      Reply
      • Jennifer says

        October 22, 2016 at 8:25 am

        Thanks Laura and yes, I'm a bit sad I didn't discover it until after our Thanksgiving!

        Reply
    23. Alida | Simply Delicious says

      October 21, 2016 at 4:19 pm

      So clever! And I can just imagine how incredibly delicious they must be.

      Reply
      • Jennifer says

        October 22, 2016 at 8:24 am

        Thanks Alida and yes, a lovely way to enjoy butternut squash!

        Reply
    24. sue | theviewfromgreatisland says

      October 21, 2016 at 10:51 am

      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!!

      Reply
      • Jennifer says

        October 21, 2016 at 2:02 pm

        Thanks Sue and I think you will love them! Delicious and so fun eating them slice by slice :)

        Reply

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.