18 Creative Hasselback Butternut Squash Recipes Perfect for Fall

Fall is the season for cozy flavors, and nothing says comfort like a beautifully roasted butternut squash—especially when it’s sliced Hasselback-style for extra crispiness and caramelized goodness! Whether you’re craving a quick weeknight side or a showstopping holiday dish, these 18 creative recipes will inspire you to take this autumnal favorite to the next level. Ready to dig in? Let’s get slicing!

Maple Glazed Hasselback Butternut Squash

This showstopper side dish combines sweet maple, warm spices, and crispy edges for a squash that’s as pretty as it is flavorful.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp unsalted butter, melted
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1/8 tsp cayenne pepper (optional)
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin, crosswise slices (about 1/8-inch apart) along each half, stopping 1/4 inch from the bottom so the squash stays intact.
3. In a small bowl, whisk together 3 tbsp melted butter, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp salt, 1/4 tsp nutmeg, and 1/8 tsp cayenne (if using). Brush half the mixture evenly over and between the squash slices.
4. Bake for 30 minutes. Remove from oven, brush with remaining glaze, and sprinkle with 1 tbsp rosemary. Return to oven and bake 15–20 more minutes until caramelized and fork-tender.

The Hasselback technique lets the glaze seep into every nook, creating layers of caramelized sweetness and herbaceous crunch in each bite.

Tip: Use a wooden spoon as a cutting guide—rest the squash against it to prevent slicing all the way through.

Herb-Roasted Hasselback Butternut Squash

This stunning squash gets a flavor boost from garlic-herb butter, with crispy edges and tender layers that make it a showstopper side.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Slice squash in half lengthwise and scoop out seeds. Place cut-side down, then make thin crosswise cuts (about ⅛-inch apart) along each half, stopping ¼ inch from the bottom to keep slices attached.
3. Whisk together melted butter, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Brush half the mixture over squash, working between slices. Reserve the rest.
4. Roast for 40 minutes. Remove from oven, brush with remaining herb butter (and maple syrup, if using), and roast 10–15 more minutes until caramelized and fork-tender.

The hasselback technique lets the herb butter seep into every nook, while the edges crisp up like roasted potatoes. A drizzle of maple syrup adds just the right sweet-savory balance.

Tip: Use a wooden spoon as a cutting guide—rest the squash against the spoon handle to prevent slicing all the way through.

Cheesy Hasselback Butternut Squash with Parmesan

This stunning side dish turns humble butternut squash into a showstopper with crispy edges, melty cheese, and a golden Parmesan crust.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin, crosswise slices (about 1/8-inch apart) along each half, stopping 1/2 inch from the bottom to keep the base intact.
3. Brush squash all over with 2 tbsp olive oil, getting between the slices. Sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika.
4. Bake for 30 minutes. Remove from oven and carefully fan slices apart. Drizzle with remaining 1 tbsp olive oil, then sprinkle 1/2 cup Parmesan between the layers. Return to oven for 15–20 minutes until cheese is golden and squash is fork-tender.
5. Garnish with 2 tbsp fresh thyme before serving.

The accordion-like cuts crisp up beautifully while keeping the center tender, and the Parmesan forms a savory crust that’s downright addictive.

Tip: Use a pair of chopsticks on either side of the squash as a guide to avoid slicing all the way through.

Spicy Chili Hasselback Butternut Squash

This showstopper squash gets a spicy-sweet upgrade with chili, maple, and crispy edges—perfect for impressing guests or treating yourself.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp crumbled feta cheese (for garnish)
• Fresh cilantro leaves (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place each squash half cut-side down. Make thin, crosswise slices (about 1/8-inch apart) along each half, stopping 1/4 inch from the bottom to keep it intact.
3. Whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/4 tsp cayenne (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Brush mixture generously over and between squash slices.
4. Bake for 35–40 minutes, basting halfway, until caramelized and tender when pierced with a fork.
5. Garnish with 2 tbsp feta and cilantro leaves before serving.

The Hasselback cuts let the spicy-sweet glaze seep into every nook, while the edges crisp up like candy—it’s a textural dream!

Tip: Use two wooden spoons as guides when slicing to avoid cutting all the way through.

Garlic Butter Hasselback Butternut Squash

This showstopper side dish turns humble butternut squash into a garlicky, buttery masterpiece with crispy edges and tender centers—perfect for impressing guests or treating yourself.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place each squash half cut-side down. Make thin, vertical slices (about 1/8-inch apart) along each half, stopping 1/2 inch from the bottom to keep it intact.
3. In a bowl, whisk together 4 tbsp melted butter, 3 minced garlic cloves, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp maple syrup. Brush half the mixture evenly over and between the squash slices.
4. Bake for 30 minutes. Remove from oven, brush with remaining butter mixture, and sprinkle with 1/4 tsp red pepper flakes (if using). Bake another 20–25 minutes until caramelized and fork-tender.

The hasselback technique lets the garlic butter seep into every crevice, creating layers of flavor—sweet, savory, and just a little spicy. Tip: Use two wooden spoons as guides to avoid slicing all the way through the squash!

Rosemary and Thyme Hasselback Butternut Squash

This showstopper squash is all about crispy edges, tender centers, and herby garlic butter seeping into every slice—perfect for impressing guests or treating yourself.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup (optional, for drizzling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place each squash half cut-side down. Make thin, parallel slices (about 1/8-inch apart) along the length, stopping 1/2 inch from the base to keep it intact.
3. In a bowl, whisk together 3 tbsp melted butter, 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Brush half the mixture over and between the squash slices.
4. Bake for 30 minutes. Remove, brush with remaining herb butter, and bake another 20–25 minutes until caramelized and fork-tender.
5. Drizzle with 1 tbsp maple syrup (if using) before serving.

The Hasselback technique turns each slice into a little crispy-edged vessel for the fragrant garlic-herb butter—elevating humble squash to centerpiece status.

Tip: Place chopsticks on either side of the squash while slicing to avoid cutting all the way through.

Balsamic Glazed Hasselback Butternut Squash

This showstopper side dish is as gorgeous as it is flavorful—sweet, tangy, and caramelized to perfection.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp chopped fresh rosemary
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin, crosswise slices (about 1/8-inch apart) along each half, stopping 1/4 inch from the bottom to keep the base intact.
3. Brush squash with 2 tbsp olive oil, getting between the slices. Season evenly with 1 tsp salt and 1/2 tsp black pepper.
4. Bake for 40 minutes until slightly tender. Meanwhile, whisk together remaining 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp rosemary, and 2 cloves minced garlic.
5. Remove squash from oven and carefully brush glaze between slices. Return to oven for 15–20 minutes until edges are caramelized and squash is fork-tender.

The hasselback technique lets the glaze seep into every nook, creating pockets of sticky-sweet goodness in each bite.

Tip: Use a pair of chopsticks on either side of the squash as a guide to avoid slicing all the way through.

Savory Sage Hasselback Butternut Squash

Savory Sage Hasselback Butternut Squash

This stunning Hasselback butternut squash is a showstopper side dish, with crispy sage-infused edges and a tender, caramelized center.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh sage
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin, parallel slices (about 1/8-inch apart) along each half, stopping 1/4 inch from the bottom to keep it intact.
3. Brush squash all over with 2 tbsp olive oil, making sure to get between the slices. In a small bowl, mix remaining 1 tbsp olive oil, chopped sage, garlic powder, smoked paprika, salt, and pepper. Rub mixture evenly over squash, gently separating slices to coat.
4. Bake for 40 minutes. Drizzle maple syrup over squash and bake 10 more minutes until edges are crispy and caramelized.

The Hasselback technique turns each slice into a crispy, flavor-packed ribbon while keeping the center luxuriously soft—perfect for soaking up the sage and maple glaze.

Tip: Use a pair of chopsticks on either side of the squash as a guide to avoid slicing all the way through.

Pumpkin Spice Hasselback Butternut Squash

This eye-catching twist on roasted squash is as fun to make as it is to eat—each slice caramelizes into a crispy-edged, tender bite infused with warm fall spices.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp unsalted butter, melted
• 2 tbsp pure maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped pecans (optional, for crunch)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin, parallel slits (about 1/8-inch apart) along each half, stopping 1/2 inch from the base to keep slices attached.
3. In a bowl, whisk together 3 tbsp melted butter, 2 tbsp maple syrup, 1 tsp pumpkin pie spice, 1/2 tsp salt, and 1/4 tsp black pepper. Brush half the mixture over and between the squash slices.
4. Bake for 30 minutes. Remove, brush with remaining mixture, and sprinkle with 2 tbsp pecans (if using). Bake 15–20 more minutes until edges are caramelized and squash is fork-tender.

The hasselback technique lets the spiced butter pool in every crevice, creating pockets of sweetness and crunch in every bite.

Tip: Use a wooden spoon as a guide—place it alongside the squash while slicing to prevent cutting all the way through.

Bacon-Wrapped Hasselback Butternut Squash

This showstopper side dish combines sweet, nutty squash with crispy bacon for a savory-sweet bite that’s as fun to make as it is to eat.

Ingredients:

• 1 small butternut squash (about 2 lbs), peeled and halved lengthwise
• 6 slices bacon
• 2 tbsp melted butter
• 1 tbsp maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh thyme (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin, parallel slices (about 1/8-inch apart) along each half, stopping 1/2 inch from the bottom to keep it intact.
3. In a bowl, whisk together 2 tbsp melted butter, 1 tbsp maple syrup, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Brush mixture evenly over squash, pushing some between slices.
4. Carefully wrap 3 bacon slices around each squash half, tucking ends underneath. Secure with toothpicks if needed.
5. Bake for 45–50 minutes, basting halfway with pan juices, until squash is tender and bacon is crisp. Garnish with 1 tbsp fresh thyme if desired.

The Hasselback technique lets the squash soak up all that smoky bacon flavor while keeping each slice tender yet distinct—perfect for impressing guests without fuss.

Tip: For extra caramelization, broil for 1–2 minutes at the end (watch closely!).

Cranberry and Pecan Stuffed Hasselback Butternut Squash

This showstopper squash is all about the sweet-tart cranberries, toasty pecans, and cozy maple glaze—perfect for impressing guests without the fuss.

Ingredients:

• 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans
• 2 tbsp maple syrup
• 1 tbsp melted butter
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Instructions:

1. Preheat oven to 400°F. Place squash halves cut-side down on a parchment-lined baking sheet. Rub with 1 tbsp olive oil and roast for 20 minutes until slightly tender.
2. Flip squash cut-side up. Make thin, parallel slices (about 1/8″ apart) along each half, stopping 1/2″ from the bottom to keep it intact. Drizzle with remaining 1 tbsp olive oil, then sprinkle with salt and black pepper.
3. In a bowl, mix cranberries, pecans, maple syrup, melted butter, cinnamon, and nutmeg. Gently stuff the mixture between the squash slices.
4. Bake for 25–30 minutes until squash is fork-tender and the topping is caramelized. Let rest 5 minutes before serving.

The hasselback technique lets every bite soak up the sticky-sweet filling, while the squash stays creamy underneath—no dry spots here!

Tip: Use a wooden spoon handle to guide your knife when slicing—it prevents cutting all the way through.

Smoky Paprika Hasselback Butternut Squash

This showstopper side dish turns humble butternut squash into a crispy, caramelized masterpiece with smoky depth and a hint of sweetness.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin crosswise slices (about 1/8-inch apart) along each half, stopping 1/4 inch from the bottom to keep the base intact.
3. Brush squash all over with 2 tbsp olive oil, making sure to get between the slices. In a small bowl, mix smoked paprika, garlic powder, brown sugar, salt, and pepper. Sprinkle evenly over squash, gently rubbing spices between slices.
4. Bake for 45–50 minutes until tender at the base and edges are crisped. Drizzle with remaining 1 tbsp olive oil during the last 10 minutes of baking.
5. Garnish with fresh parsley before serving.

The accordion-like slices create irresistible crispy edges while keeping the center velvety-soft, and the smoky-sweet spice blend caramelizes into a glossy glaze.

Tip: Use a wooden spoon handle as a guide—place it parallel to the squash while slicing to prevent cutting all the way through.

Honey Mustard Hasselback Butternut Squash

This showstopper side dish combines sweet, tangy, and savory flavors with a gorgeous presentation that’s easier than it looks.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp olive oil, divided
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Brush a baking sheet with 1 tbsp olive oil.
2. Place squash halves cut-side down. Make thin, parallel slits (about 1/8-inch apart) along each half, stopping 1/2 inch from the bottom.
3. In a bowl, whisk together remaining 2 tbsp olive oil, Dijon mustard, honey, garlic powder, smoked paprika, salt, and black pepper. Brush half the mixture evenly over and between the squash slices.
4. Bake for 30 minutes. Remove from oven, brush with remaining honey mustard mixture, and bake another 20–25 minutes until tender and caramelized at the edges.
5. Sprinkle with fresh parsley before serving.

The hasselback technique lets the honey mustard glaze seep into every nook, creating pockets of sticky-sweet goodness in each bite.

Tip: Place chopsticks on either side of the squash while slicing to avoid cutting all the way through.

Curry-Spiced Hasselback Butternut Squash

This showstopper side dish turns humble butternut squash into a fragrant, caramelized masterpiece with just a few bold spices.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin, crosswise slices (about 1/8-inch apart) along each half, stopping 1/2 inch from the bottom to keep the base intact.
3. Whisk together 2 tbsp olive oil, maple syrup, curry powder, cumin, smoked paprika, garlic powder, and salt. Brush mixture evenly over squash, working it between slices.
4. Bake for 40-45 minutes until tender and edges are crispy, brushing with remaining 1 tbsp olive oil halfway through.
5. Garnish with cilantro and serve warm.

The Hasselback technique lets the spiced oil seep into every crevice, creating layers of caramelized flavor in every bite.

Tip: Use a wooden spoon as a cutting guide—place it alongside the squash to prevent slicing all the way through.

Pesto Drizzled Hasselback Butternut Squash

This showstopper side dish combines sweet, roasted squash with vibrant pesto for a gorgeous autumnal centerpiece that’s easier than it looks.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup basil pesto (store-bought or homemade)
• 2 tbsp toasted pine nuts
• ¼ cup crumbled feta cheese

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down. Make thin, parallel slices (about ¼-inch apart) along each half, stopping ½ inch from the bottom to keep the base intact.
3. Brush squash all over with 2 tbsp olive oil, getting between the slices. Sprinkle with 1 tsp salt and ½ tsp black pepper.
4. Bake for 40–45 minutes until tender and edges caramelize, basting halfway with pan juices.
5. Drizzle with ¼ cup pesto, then sprinkle with 2 tbsp pine nuts and ¼ cup feta. Return to oven for 5 minutes to warm toppings.

The hasselback cuts create crispy edges while keeping the center buttery-soft, and the pesto adds a fresh, herby contrast to the squash’s natural sweetness.

Tip: For cleaner slices, place chopsticks alongside the squash as a cutting guide!

Apple Cider Glazed Hasselback Butternut Squash

This showstopper side dish combines sweet, caramelized squash with a tangy apple cider glaze—perfect for impressing guests without fuss.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 3 tbsp unsalted butter, melted
• 1/4 cup apple cider
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Place squash halves cut-side down on a cutting board. Make thin, parallel slits (about 1/8-inch apart) along each half, stopping 1/2 inch from the base.
2. Whisk together melted butter, apple cider, maple syrup, olive oil, rosemary, salt, black pepper, and red pepper flakes (if using) in a small bowl.
3. Arrange squash cut-side up on a parchment-lined baking sheet. Brush generously with half the glaze, getting between the slices. Bake for 30 minutes.
4. Remove from oven, brush with remaining glaze, and bake another 20–25 minutes until tender and edges are crispy. Serve warm.

The Hasselback technique lets the glaze seep into every nook, creating pockets of sticky-sweet goodness in each bite.

Tip: Use a wooden spoon handle as a guide to avoid cutting all the way through the squash.

Walnut and Blue Cheese Hasselback Butternut Squash

This Walnut and Blue Cheese Hasselback Butternut Squash is a showstopper side dish—sweet, savory, and packed with crunch from toasted walnuts and creamy blue cheese.

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/3 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1 tbsp honey
• 1 tbsp chopped fresh thyme

1. Preheat oven to 400°F. Place the squash halves cut-side down on a cutting board. Make thin, crosswise slices (about 1/8-inch apart) along each half, stopping just before the bottom so the squash stays intact.
2. Brush the squash with 2 tbsp olive oil, making sure to get between the slices. Sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
3. Bake for 35–40 minutes until tender and slightly caramelized at the edges.
4. Remove from oven and carefully stuff 1/3 cup blue cheese and 1/4 cup walnuts between the slices. Drizzle with 1 tbsp honey and return to the oven for 5–7 minutes, just until the cheese softens.
5. Sprinkle with 1 tbsp fresh thyme before serving.

The Hasselback technique turns the squash into edible “fan” slices, while the walnuts add a toasty contrast to the tangy blue cheese—perfect for impressing guests without fuss.

Tip: For extra crispiness, broil for the last 1–2 minutes (watch closely!).

Sweet and Spicy Hasselback Butternut Squash

This showstopper side dish combines caramelized sweetness with a smoky kick, thanks to a sticky glaze that seeps into every Hasselback slice.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp sriracha
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped pecans (optional, for crunch)

Instructions:

1. Preheat oven to 400°F. Place squash halves cut-side down. Make thin, parallel slices (about 1/8-inch apart) along each half, stopping 1/4 inch from the bottom to keep it intact.
2. Whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp sriracha, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Brush half the mixture between the slices and over the tops.
3. Bake for 40 minutes, brushing with remaining glaze halfway through. Sprinkle with 2 tbsp pecans (if using) and bake 5 more minutes until edges crisp and squash is fork-tender.

The Hasselback technique turns each slice into a caramelized, flavor-packed ribbon—perfect for soaking up that sweet-heat glaze. Tip: Use a wooden spoon to steady the squash while slicing; the handles act as a guard against cutting all the way through!

Conclusion

With 18 delicious Hasselback butternut squash recipes, this roundup has something for every fall gathering—sweet, savory, or downright decadent! We hope you find a new favorite to wow your family and friends. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy inspiration. Happy cooking!