Hasselback Butternut Squash with Dorothy Lynch

Why You’ll Love This Recipe

This Hasselback butternut squash is not just a feast for the eyes but also for the palate. The thin slices soak up flavor beautifully, creating caramelized edges with every bite. The Dorothy Lynch dressing adds a unique twist with its sweet, tangy profile, while rosemary brings earthy aromatics and pecans deliver a delightful crunch. Whether you’re hosting a special gathering or looking for a flavorful veggie side, this dish is guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium butternut squash
2 tbsp olive oil
salt and pepper to taste
1 1/4 cups Dorothy Lynch Dressing & Condiment
1/4 cup chopped fresh rosemary
1/2 cup chopped pecans

Directions

1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash and cut in half lengthwise. Remove seeds.
3. Place each squash half cut side down on a baking sheet lined with parchment paper.
4. Carefully make thin slices across each squash half, stopping before cutting all the way through to create a “hasselback” effect.
5. Brush squash with olive oil and season with salt and pepper.
6. Roast in the oven for 25–30 minutes until squash begins to soften.
7. Remove from oven, drizzle generously with Dorothy Lynch dressing, and sprinkle with rosemary.
8. Return to oven and roast for another 20–25 minutes until tender and caramelized.
9. Top with chopped pecans before serving.

Servings and timing

Serves: 6–8 people
Prep time: 15 minutes
Cook time: 50–55 minutes
Total time: About 1 hour 10 minutes

Variations

• Swap pecans for walnuts or hazelnuts for a different nutty crunch.
• Use thyme instead of rosemary for a milder herb flavor.
• Add a sprinkle of Parmesan cheese before roasting for a savory twist.
• For extra sweetness, drizzle with a touch of honey or maple syrup before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. For quicker reheating, use the microwave in short bursts, though the oven will help maintain texture and caramelization.

FAQs

Can I make this recipe ahead of time?

Yes, you can roast the squash halfway, refrigerate it, and finish baking with Dorothy Lynch and rosemary before serving.

Do I need to peel the squash?

Yes, peeling is recommended as the skin can be tough when roasted in this style.

What can I use instead of Dorothy Lynch dressing?

A mix of French dressing and a touch of vinegar can be used, though the flavor will differ.

Can I make this recipe vegan?

Yes, the recipe is naturally vegan as long as your Dorothy Lynch dressing variety is plant-based.

Can I freeze cooked Hasselback squash?

Freezing is not recommended, as the texture of the squash may become mushy when thawed.

How do I keep the squash slices from cutting all the way through?

Place chopsticks or wooden spoons on either side of the squash while slicing to prevent cutting through.

Can I use pre-cut butternut squash?

Pre-cut cubes won’t work for the Hasselback style, but you could still roast them with the same flavors.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your dressing is certified gluten-free if needed.

Can I use a different type of squash?

Yes, acorn squash or delicata squash can work, though cooking times may vary.

What can I serve this with?

It pairs wonderfully with roasted meats, poultry, or as part of a vegetarian holiday spread.

Conclusion

Hasselback Butternut Squash with Dorothy Lynch is a show-stopping dish that’s surprisingly simple to prepare. With tender squash, caramelized edges, tangy-sweet dressing, fresh rosemary, and crunchy pecans, it delivers a perfect balance of flavors and textures. Whether served for a holiday feast or a cozy weeknight dinner, this recipe will surely become a seasonal favorite.

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