Crispy Hasselback Butternut Squash 

Move over potatoes, hasselback squash is in. The thinly cut slices of butternut squash allow the edges to crisp up and pair perfectly with the creamy garlicky drizzle on top.  

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Crispy Hasselback Butternut Squash 

  • Author: Shanthi Appelo


In this recipe, squash takes the place of potatoes in the hasselback-style dish. Flavors of sage and parmesan complement the roasted butternut squash in this fall-inspired side dish. 


  • 1 butternut squash 
  • ¼ cup olive oil 
  • 1 Tbsp. maple syrup or honey 
  • Salt and pepper to taste 
  • 3 Tbsp. fresh sage, divided, finely chopped 
  • ¼ cup panko breadcrumbs 
  • ¼ cup light mayonnaise 
  • 1 tsp garlic powder 
  • 3 Tbsp. lemon juice 
  • ¼ cup parmesan cheese, grated 


  1. Preheat oven to 375 degrees F. 
  2. Cut squash hasselback style: cut the squash in half longways and remove guts. Place wooden chopsticks on the sides of the squash and cut one-eighth-inch slices down to the chopsticks are reached, leaving the squash slices connected at the bottom. 
  3. Mix olive oil, maple syrup or honey, salt, pepper and 1 tablespoon chopped sage. Brush onto butternut squash, saving half of the mixture. 
  4. Let roast for 30 minutes, then brush again with olive oil mixture. Add panko breadcrumbs and roast for 20 more minutes.  
  5. While the squash is roasting, combine light mayonnaise with garlic powder and lemon juice. 
  6. Once squash is done, drizzle with mayonnaise mixture and top with grated parmesan cheese and the rest of the sage. 

hasselback squash

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