Brown Sugar Sage Hasselback Butternut Squash
Brown Sugar Sage Hasselback Butternut Squash, a simple roasted butternut squash recipe cut “hasselback” and topped with browned butter, brown sugar, and sage. A perfect fall side dish!
Ingredients
- 1 large butternut squash peeled and cut in half
- ½ stick unsalted butter or ½ cup vegan butter
- ¼ cup brown sugar
- 4 tablespoons sage thinly sliced + more for garnish
- ¼ teaspoon cinnamon
- 1 pinch salt and pepper
Instructions
- Prep squash: Preheat oven to 475. Place squash halves face down on lightly oiled baking sheet and roast for 15 minutes (do not “hasselback” the squash yet).
- Make brown sugar sage sauce: Meanwhile, heat a medium-sized saucepan over medium-high heat. When pan is heated, add stick of butter and cook until it begins to brown and releases a nutty aroma, about 4 minutes. Add brown sugar and cook until dissolved, about 1.5-2 minutes more. Finally, add sage slices and fry in butter until they start to harden, about 1minutes. Remove pan from heat and pour butter through a strainer to remove sage.
- Hasselback cut squash: Remove squash from oven and, using a thin paring knife, make small slits across the back of the squash, making sure to stop the cut about ¼ inch above the bottom. Top with browned sugar butter mixture and add back to oven for 15 minutes. Cook for 30-45 minutes more, or until the squash have released water and begin to brown, removing squash from oven to brush on more browned sugar butter every 15 minutes.
- Serve squash: Remove squash from oven, let cool slightly, and then transfer to serving platter. Top with the last of the browned sugar butter and the fried sage before serving.
Notes
- Tools needed: Thin paring knife or vegetable peeler, melon peeler (to remove squash seeds), baking sheet
- Recipe notes: To prep butternut squash, cut off bottom rind and top stem, then stand upright and peel outer skin. Then scoop seeds and flesh with a melon peeler and finally cut in half lengthwise.
- Leftovers + storage: To prep, peel and cut squash the day before and keep in refrigerator until baking. To store, place squash in airtight container and refrigerate up to five days.
- Nutrition notes: This butternut squash recipe is high in vitamin A, potassium, and vitamin C. It is high in fat due to butter, however if you are plant-based or want to reduced the saturated fat then substitute with vegan butter or oil.
- Inspired by: Bon Appetit's Hasselback Butternut Squash with Bay Leaves
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 37gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 23mgPotassium: 708mgFiber: 4gSugar: 17gVitamin A: 20285IUVitamin C: 39mgCalcium: 145mgIron: 2mg
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