This is a delicious, gorgeous main course or side dish for your Thanksgiving holiday table, Christmas dinner, or any special dinner. Butternut squash is hasselbacked, basted with a pomegranate glaze, and finished with crumbled sage leaves fried in brown butter.
Step-by-step instructions to hasselback squash are included, with photos for each step. Once you do it, you'll hasselback potatoes and other veggies too, because it's easy and speeds up the roasting time.
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I like to have a show-stopping, gorgeous vegetarian main dish for special dinners like Thanksgiving and Christmas, and this dish is it. I was initially inspired to create this recipe because 1) I wanted to try hasselbacking butternut squash, and 2) I had a jar of homemade pomegranate molasses I'd made the day before.
This hasselback butternut squash pairs well with this warm Brussels sprouts salad, citrus roasted carrots, and a green beans casserole.
And if you're feeding a crowd over the holidays, get these meal prep tips that will save you time
🤷♀️ What is hasselback?
The term hasselback originates from a baked potato made famous by the the Hasselbacken restaurant, in Stockholm. The potatoes were cut halfway through into thin slices, and roasted. The inside of the potato remains soft, while the outside boasts a crispy crust.
Now, cooks around the world use that same technique on other vegetables, such as sweet potatoes, beets, winter squash, and eggplant.
Butternut squash lends itself very well to this technique because of its shape, size, and uniformity of texture. And the hollow cavity inside is relatively small compared to the edible squash.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.
Butternut Squash
- Butternut squash - the size is completely up to you, and how many people will be joining you at the table.
- Sage - this recipe calls for both dried sage and fresh sage. When purchasing dried sage, go with powdered sage instead of the crushed leaves.
- Unsalted butter - or use a plant-based butter to make this dish vegan.
Pomegranate Glaze
- Pomegranate molasses - purchase already made at most markets or make your own pomegranate molasses and infuse the flavors you want.
- Brown mustard - any brown mustard is fine, such as Dijon mustard, but steer away from honey mustards.
- Calvados (Apple Brandy) - you don't need much, but I feel it really does add something to the glaze. However, if you don't have any, you don't need to run out a purchase a bottle.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Sheet pan or baking dish - for roasting the butternut squash
- Chef's knife - for hasselbacking the squash
- Two knives, chopsticks, or wooden spoons - to prevent you from slicing all the way through the butternut.
- Small saucepan or skillet - to melt the butter and fry the fresh sage leaves.
📝 Instructions Overview
Detailed instructions for making this hasselback butternut squash recipe are in the recipe card below, but here's an overview!
Step 1
Prep the butternut squash. Cut off the stem and bottom of the squash. Turn it up on its end, and slice it down its middle lengthwise. If the squash skin is too tough to do this easily, pop it into the microwave for a few minutes to soften it.
Using a spoon, scoop out the seeds and stringy pulp, and turn it over with the cut side facing down. Use a vegetable peeler to peel the squash.
Step 2
Partially roast. Partially roast until slightly softened (details in the Recipe Card at the bottom of the post). This makes it easier to hasselback.
Step 3
Pomegranate glaze. Make the pomegranate glaze and keep slight warm to make basting easy.
Step 4
Hasselback. Remove the squash from the oven and transfer the squash to a cutting board. Keeping the squash facing down, lay a pair of chopsticks, knives or wooden spoons on either side of one of the squash halves, as pictured above.
These tools prevent you from slicing all the way through the squash, and keep the slices an even depth.
Use a sharp chef's knife to fairly thinly slice. When finished with the first squash half, move the chopsticks or knives to the other squash half, and repeat.
Step 5
Pomegranate glaze and roast. Make the pomegranate glaze. Transfer the squash back to the baking sheet, oil again and lightly dust with salt, sage and nutmeg. Roast, and baste with the pomegranate glaze every 20 minutes until the squash is tender.
Step 6
Fry fresh sage leaves. Heat the butter until it begins to turn a light brown. Add the sage leaves and fry until crispy. Remove and crumble over the roasted squash. Drizzle a little of the sage butter over the squash, and finish with a sprinkling of arils for a festive look.
🎯 Tips for Success
- A vegetable peeler is the best way to peel butternut squash, and I prefer using one that is Y-shaped. Either start peeling from the top edge or from the middle of the squash, as shown in the above photo. Pull the peeler towards you in smooth sweeping movements.
- When peeling the squash, don't try to cut too deeply into the squash, or the peeler will stick. It's much more effective to make 2 or 3 sweeps in the same area that are more shallow.
- Whatever tool you use as a guide when hasslebacking the butternut, make sure the guides can remain fairly stable while you slice the butternut squash.
- Use a very sharp knife to hasselback the butternut.
- The total cooking time will depend on the size of the butternut squash and the thickness of the hasselback slices.
- Use a light colored saucepan to make the brown butter, otherwise it will be difficult to tell when the butter begins to darken. If the butter burns, clean the pan with a paper towel and start over with fresh butter.
💡Ideas for Possible Variations
- If you like a little kick to the glaze, whisk in a pinch of chili flakes or red pepper flakes.
- For an alternative to the pomegranate glaze, try a maple glaze instead.
- Apple cider can be used in place of the Calvados in the glaze.
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Pomegranate-Glazed Hasselback Butternut Squash Recipe
Equipment
- sharp chef's knife
- Vegetable peeler
- baking sheet or baking dish large enough for the two squash halves
- 2 knives, chopsticks or wooden spoons
- Small saucepan
Ingredients
Hasselback Butternut Squash
- 2 pound butternut squash
- 2 tablespoons extra virgin olive oil divided
- ¼ teaspoon kosher salt
- ¼ teaspoon dried sage powder
- 5 fresh sage leaves
- 2 tablespoons unsalted butter
- 2 - 3 tablespoons pomegranate arils
Pomegranate Glaze
- ¼ cup pomegranate molasses
- 1 ½ teaspoons brown mustard
- 1 teaspoon Calvados (apple brandy)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon dried sage powder
- ⅛ teaspoon ground black pepper
Instructions
Hasselback Butternut Squash
- Preheat the oven to 400˚F. If using a baking sheet to roast the butternut squash, line it with parchment paper. If using a baking dish, this isn't necessary.
- Lay the squash down on a chopping board and slice off its top and bottom using a sharp chef's knife. If the squash skin is too tough, pop it in the microwave for a few minutes on high to soften it. Stand the squash up on end, and slice it in half lengthwise. Scoop out the seeds and pulp using a spoon, and discard.Turn the squash halves over so the cut sides face down on the chopping board. Use a Y-shaped potato peeler to peel the skin. See the Tips for Success section in the blog post for this step.
- Place on the prepared baking sheet or baking dish with the cut sides facing down, and coat with 1 tablespoon of the olive oil. Roast for 15-20 minutes, or until the squash just barely softens. The exact amount of time will depend on the size of your squash.
- While the butternut roasts, stir together all of the ingredients for the pomegranate glaze in a small bowl. If your pomegranate molasses is too thick, you may need to warm it in the microwave oven or in a small saucepan on the stovetop.
- Remove the squash from the oven when it just begins to soften, and transfer to a cutting board to cool for a few minutes. This will make it easier to handle. Position knives, chopsticks or wooden spoons on either side of one of the squash halves. Use a sharp chef's knife to cut thin slits roughly ¼" wide, stopping at the knives. Repeat with the other squash half.Photos and tips for this step are in the Instructions and Tips for Success sections of the blog post.
- Transfer the squash back to the baking sheet (or baking dish), baste again with the remaining tablespoon of oil and lightly dust with salt and powdered sage. Return to the oven and roast for 1 hour, or until tender. While it's roasting, baste liberally with the pomegranate glaze every 20 minutes, making sure to reserve some for serving.
- While the squash roasts, melt the butter in a small saucepan or skillet over medium heat, and cook until it lightly browns. Don't use a dark colored pot for this, as it will be difficult to see when you have brown butter. If the butter burns, you'll need to start this step over, as it will be too bitter to use.When the butter begins to brown, add the whole sage leaves and sauté for a couple of minutes until they crisp up. Remove, and allow to cool. Crumble in your hands.When the squash is done, remove from the oven and sprinkle the sage crumbles over the top. Drizzle some of the melted butter infused with sage, to your preferences, over the hasselback top surface so that some of it runs into the slices.
- Serve with any leftover pomegranate glaze on the side, and pomegranate arils sprinkled over the top and around the butternut.
Liz
Oh, my gosh, Susan, this is one GORGEOUS dish! Not to mention tasty. Perfect for Thanksgiving dinner as it will have everyone oohing and ahhing.
The Wimpy Vegetarian
Aw, thanks so much Liz!!! It was so fun to make 🙂 I'm definitely thinking this is the centerpiece for Thanksgiving this year!!
Carniverous Max
Yummy!
The Wimpy Vegetarian
Thanks sweetie! I'm so glad you liked it!!!
Lynn
I adore Hasselback potatoes. I also love Butternut squash. I never thought about baking it Hasselback style. I'm definitely going to try this. It would make a great table centerpiece.
The Wimpy Vegetarian
Hasselback anything is the best! I've even hasselbacked dinner rolls! Thanks so much for your kind comment!!
Barb | Creative Culinary
Not just for a main course, heck I would do this as a side too; love it with your accompanying Brussels sprouts. SO pretty Susan!
The Wimpy Vegetarian
This would make an excellent side dish!! And it's funny, I really just threw the Brussels sprouts dish together, and it was such a winner and so so easy. So now I have another dish to post!
Tamara Andersen
What a gorgeous (and ultra creative) vegan centerpiece dish for the holiday table! Vegetarians and non-vegetarians alike. Your instructions are so detailed, that it looks doable in spite of the fact that it looks a bit intimidating... I do hope to make this during the upcoming season.
The Wimpy Vegetarian
Thanks so much Tamara!! It was very fun to make, and actually super-easy. If you make it, I'd love to hear how it worked for you. Just thinking about you making it, calls me back into the kitchen to make one with hatchback chilies and cheese. What a post title that would be. Hatchback Hasselback Butternut Squash.
Tamara Andersen
Love the idea! And I do try to remember when I make my blogging friends' recipes to circle back!
Dorothy Reinhold
This dish is gorgeous. This beauty will be on my holiday table this year.
The Wimpy Vegetarian
I think you would really love this one, Dorothy!!
Karen
What a stunning dish! The addition of the sage leaves sounds delicious! And the glaze!!
The Wimpy Vegetarian
Thanks so much Karen!! The sage totally works!!
Beth
This is such a clever dish and I am sure tastes even better than it looks. I love to use pom molasses with delicata squash and I'm sure this is equally delicious. Plus that hasselback technique really allows all that pom flavor to seep inside. Love the brussels base too. Bravo!
The Wimpy Vegetarian
Thank you so much, Beth! This was such a wonderful theme of yours! This was a dish I've had in mind for a long time 🙂
Carol Borchardt
We've got a lot of butternut squash from our garden we still need to use so I'm always looking for something creative! The pomegranate glaze on Hasselback butternut squash sounds so lovely and perfect for Thanksgiving!
The Wimpy Vegetarian
Thanks Carol! You must have a fabulous garden!! I wish like crazy we could have a garden like that, but we'd just be feeding the bears. And that would create a whole new set of problems...
Amanda Dixon
This is such a great way to prepare squash! The presentation is beautiful, and the pomegranate glaze adds the perfect finishing touch.
The Wimpy Vegetarian
Thanks so much Amanda! It's a perfect entree for either Thanksgiving, a special dinner party or Christmas!
Liz
This is such a beautiful dish! Thank you for sharing the step by step directions and pictures! Very helpful!
The Wimpy Vegetarian
Thank you so much!
Marta
I get so bored with making butternut squash the same way over and over again. This recipe was easy, beautiful, and full of flavors, thanks to your instructions and that amazing pomegranate glaze.
The Wimpy Vegetarian
The pomegranate glaze adds some great flavor to the butternut squash - thank you so much!
Colleen
This squash really is a gorgeous dish! I've never thought to cook butternut squash hasselback style. I can't wait to try it!
Heather
sage and squash is an amazing duo of flavours and absolutely perfect for holiday dishes - i even like to serve this as a side dish!
Jessica
I never would have thought to glaze squash with pomegranate but it really works! I love the festive touch it adds as well.
Mikayla
All the wonderful fall flavors here meld so well together to make a dish that tastes great and can even be a main dish!
Ramona
Wow, this dish looks absolutely amazing and I can't wait to make this for my next gathering! The flavours and combinations of this dish are unreal. Thank you for sharing this recipe, I cant wait to make this!
Chandice
These were the perfect side dish to our dinner! The glaze was divine and everyone kept commenting on them. Thank you!
Chenée
This is a stunning way to serve butternut squash! I can't wait to make this for the holidays!
Lisa
Such a beautiful and delicious holiday side dish or main course. I am going to also try it with smaller delicata squash.
The Wimpy Vegetarian
Thanks so much! I hope you enjoy it!
Loreto and Nicoletta
Wow, what a show stopper, such a beautiful veggie to present at the festive table. Love the carameluzation from the glaze. So craving us some of this hastleback butternut squash! 😋 😋 😋
Jamie
Oh my, this vegetarian dish looks incredibly delicious. A complete and like salad dish that everyone will love and enjoy eating! An instant favorite among healthy cautions and vegetarian people! Loved it!
Mikayla
I love pomegranate seeds, so had to make this and we were thrilled with the results. It was so good that we will make it again.
Amy Liu Dong
This is so perfect for Christmas! Also the plating is giving Christmas theme!
Carrie Robinson
What a gorgeous and unique way to serve butternut squash for Thanksgiving dinner! 🙂 This is definitely sure to impress my dinner guests.
silvia
This dish is so pretty and has a delicious combination of flavors. I think the pomegranate glaze is divine. I didn't have calvados but I used a little bit of brandy I had at home.
Erin
That pomegranate glaze was incredible! I'll be making this again for Thanksgiving. Thanks!
Hayley Dhanecha
This pomegranate glazed hasselback butternut squash is so good, going to try this thanksgiving dinner as a side dish.
The Wimpy Vegetarian
That's a great idea! I hope you love it as much as we do!
Enriqueta E Lemoine
I made this last year, and it was a triumph! So, I'm going to serve it again on Thanksgiving! Thank you!
The Wimpy Vegetarian
That makes me so happy! Thanks for letting me know!! Have a wonderful Thanksgiving!!