Butternut squash makes the perfect holiday side dish, especially when it’s Hasselback butternut squash. The thin slits cut into each squash half allow the butter, maple syrup, brown sugar, and ground chipotle mixture to get in every single nook and cranny, which means more flavor in each pretty little bite, making this one Thanksgiving side that everyone at your holiday table will be super-excited to gobble up.

I’m not super-patient when it comes to slicing things into neat, little, exact, precise slices. It’s just not my thing. In fact, when it comes to wielding a knife, I’m pretty much a rebellious soul. Honestly, I’m a throw it onto the cutting board, don’t hold the fingers back, let me at, kind of slicer. That’s why it’s really rather amazing that I haven’t managed to chop off a finger yet in my kitchen-slicing endeavors. Knock on wood.

So, you can see from my above-mentioned slicing style, that making anything Hasselback-style, might be a little daunting. Would it really be worthwhile? Well, at first glance, when I pulled these butter, maple syrup, brown sugar, and chipotle-slathered butternut squash out of the oven, my answer would definitely have been a big ol’ giant fat no. They looked pretty gosh darn sad and wilty, and definitely not worth the exerted slicing effort.

Then something rather amusing happened after I carefully tried to slide each butternut squash half onto a serving plate without too much disarray. The butternut squash smiled at me. Y’all, seriously, just look at the pictures. I do believe that butternut squash is just about the happiest vegetable on the planet, don’t you? Must be all that butter, maple syrup, brown sugar, and chipotle. I mean, really, who wouldn’t want to be slathered in that?

Ingredients:

• 1 Butternut Squash
• 2 Tablespoons Extra Virgin Olive Oil
• Finely Ground Sea Salt
• 2 Tablespoons Butter, Melted
• 2 Tablespoons Maple Syrup
• 1 Tablespoon Light Brown Sugar, Packed
• 1/4 Teaspoon Ground Chipotle

Directions:

1. Preheat oven to 400 degrees.
2. Slice the squash in half lengthwise, scoop out the seeds with a spoon, and then peel both halves of the butternut squash.
3. On a sheet pan, drizzle each half of the butternut squash with 1 tablespoon of olive oil. Use your hands to work the oil into the squash. Place each butternut squash cut-side down and then sprinkle with sea salt.
4. Bake for 20 minutes.
5. Allow the butternut squash to cool for 15 minutes.
6. Place two butter knives or chopsticks lengthwise on each side of one butternut squash half. Use a sharp knife to cut slits in the butternut squash every 1/8 of an inch. Repeat with the remaining butternut squash half.
7. In a small bowl, whisk together the butter, maple syrup, brown sugar, and chipotle. Brush the mixture liberally onto each butternut squash half.
8. Bake for another 10 to 15 minutes, or until tender.

Suggestions:

• Placing two butter knives or chopsticks lengthwise alongside each butternut squash half helps to ensure that you don’t cut too far down into the butternut squash.
• The baking time may vary depending on how big or small your butternut squash is; mine was medium-sized.
• I prefer my squash to be on the non-mushy side, so I only baked it for 30 minutes in total. If you like softer butternut squash, I suggest baking it for another 10 minutes after you slice it, brushing it with the maple and butter mixture, and then baking it for yet another 10 minutes.
• Make sure to check on the squash often after you brush it with the maple butter mixture and return it to the oven; you don’t want it to burn. I suggest checking on it after 8 minutes, and then every 2 minutes after that.
• Each butternut squash half will easily feed 2 people, which means you will get 4 servings from each butternut squash.

Improvements:

• Top with finely chopped roasted, candied, or spiced pecans.
• Garnish with finely chopped or crumbled bacon.
• Serve the butternut squash on top of a platter garnished with fresh rosemary. The rosemary will add flavor and look pretty at the same time.

Print

Yum

Maple Chipotle Hasselback Butternut Squash

Ingredients:

• 1 Butternut Squash
• 2 Tablespoons Extra Virgin Olive Oil
• Finely Ground Sea Salt
• 2 Tablespoons Butter, Melted
• 2 Tablespoons Maple Syrup
• 1 Tablespoon Light Brown Sugar, Packed
• 1/4 Teaspoon Ground Chipotle

Directions:

1. Preheat oven to 400 degrees.
2. Slice the squash in half lengthwise, scoop out the seeds with a spoon, and then peel both halves of the butternut squash.
3. On a sheet pan, drizzle each half of the butternut squash with 1 tablespoon of olive oil. Use your hands to work the oil into the squash. Place each butternut squash cut-side down and then sprinkle with sea salt.
4. Bake for 20 minutes.
5. Allow the butternut squash to cool for 15 minutes.
6. Place two butter knives or chopsticks lengthwise on each side of one butternut squash half. Use a sharp knife to cut slits in the butternut squash every 1/8 of an inch. Repeat with the remaining butternut squash half.
7. In a small bowl, whisk together the butter, maple syrup, brown sugar, and chipotle. Brush the mixture liberally onto each butternut squash half.
8. Bake for another 10 to 15 minutes, or until tender.

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TASTE OF HOME FEATURED RECIPE

This “Hasselback Butternut Squash” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was featured in the 2021 Taste of Home “Christmas” Cookbook.

Please make sure to check out the other great “Holiday Side Dish Week” recipes below.

• Autumn Orzo Salad from Sweet Beginnings
• Cheesy Scalloped Potatoes from Everyday Eileen
• Company Rice from Jolene’s Recipe Journal
• Dilly Carrots from Cindy’s Recipes and Writings
• French Onion Pull-Apart Rolls from The Weekend Gourmet
• Grilled Mushroom Skewers from Culinary Adventures with Camilla
• Hasselback Sweet Potatoes from Caroline’s Cooking
• Make Ahead Turkey Gravy from Karen’s Kitchen Stories
• Maple Chipotle Hasselback Butternut Squash from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mashed Potatoes for a Crowd from Cookaholic Wife
• Roasted Beet and Citrus Salad from A Day in the Life on the Farm
• Savory Onion and Bacon Bread Pudding from Our Good Life
• Slow Cooker Glazed Green Beans with Bacon from Tip Garden
• Sweet Corn Cake from Palatable Pastime
• Sweet Skillet Cornbread from Daily Dish Recipes
• Vegan Creamed Greens from The Baking Fairy