Hasselback Roasted Butternut Squash with Cranberry Pecan Balsamic Glaze

Why You’ll Love This Recipe

Hasselback roasted butternut squash is a showstopper in both taste and presentation. The thin slices allow the squash to roast beautifully, achieving a crispy outer layer while remaining soft and flavorful on the inside. The homemade cranberry pecan balsamic glaze adds the perfect balance of sweetness, tartness, and crunch, thanks to the maple syrup, mustard, and toasted pecans. Plus, the addition of pomegranate seeds and fresh parsley gives this dish a burst of color and freshness, making it as delightful to look at as it is to eat.

Ingredients

• 1 large butternut squash
• Olive or vegetable oil for brushing
• 4 tablespoon balsamic glaze, store-bought or homemade
• 3 tablespoon brown mustard
• 3 tablespoon maple syrup
• 1 tablespoon extra virgin olive oil
• ¼ tsp sea salt
• ½ tsp red pepper flakes (optional)
• ⅓ cup plus 1 tablespoon chopped pecans (raw or toasted)
• 3 tablespoon dried cranberries
• ¼-½ cup pomegranate seeds
• Chopped parsley (optional)

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

Directions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Peel the butternut squash and cut off the top and bottom. Slice the squash lengthwise in half and scoop out the seeds with a spoon. Then, slice the squash into thin, ¼-inch slices, leaving the slices connected at the base to create the “Hasselback” effect. You can place the squash on a wooden spoon handle while slicing to avoid cutting all the way through.
2. Roast the Squash: Brush the sliced butternut squash with olive or vegetable oil and season with a pinch of sea salt. Place the squash on a baking sheet lined with parchment paper and roast in the oven for 40-45 minutes, or until the squash is tender and the edges are crisping up. If you want extra crispy edges, you can increase the oven temperature to 425°F (220°C) for the last 10 minutes of roasting.
3. Prepare the Cranberry Pecan Balsamic Glaze: While the squash is roasting, make the glaze by combining the balsamic glaze, brown mustard, maple syrup, extra virgin olive oil, sea salt, and red pepper flakes (if using) in a small saucepan. Heat the mixture over medium-low heat, stirring frequently until warmed through and well-combined. Remove from heat and stir in the chopped pecans and dried cranberries.
4. Assemble the Dish: Once the butternut squash is roasted and crispy, remove it from the oven and drizzle the cranberry pecan balsamic glaze over the top, making sure to get the glaze between the slices as well.
5. Garnish and Serve: Sprinkle the dish with pomegranate seeds and chopped parsley for a burst of color and freshness. Serve immediately.

Servings and Timing

• Servings: 4
• Total Time: 60-70 minutes

Variations

• Add Protein: For a more substantial meal, serve the Hasselback squash with roasted chickpeas or a side of quinoa.
• Vegan Option: If you’re looking for a vegan option, make sure the balsamic glaze is vegan-friendly (some contain honey).
• Herb Variations: Fresh thyme or rosemary can be added to the squash before roasting for an aromatic touch.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through. You can also reheat in the microwave, but the squash might lose some crispness.

FAQs

Can I use a different type of squash?

Yes! You can use other types of squash like acorn or delicata. Just ensure they are sliced thinly and roasted until tender.

Can I make the glaze ahead of time?

Yes, you can prepare the cranberry pecan balsamic glaze ahead of time and store it in an airtight container in the refrigerator for up to a week. Reheat it before using.

Can I make this dish in advance?

You can roast the squash ahead of time and store it in the refrigerator. Reheat before drizzling the glaze on top and garnishing with pomegranate seeds.

Can I make this dish spicier?

Yes, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper for an extra spicy kick.

Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries, but you may need to cook them down into a sauce with sugar and some water for sweetness.

Can I use a different nut instead of pecans?

Yes! Walnuts or almonds are great substitutes for pecans in this dish.

How do I prevent the squash from becoming mushy?

Be sure to cut the squash into evenly sized slices and avoid overcrowding the baking sheet. Roasting at a high temperature (around 400°F or higher) will help the squash stay tender without getting mushy.

Can I make this recipe without pomegranate seeds?

Yes, if you can’t find pomegranate seeds, you can use fresh berries like cranberries, blueberries, or even grapes for a similar burst of sweetness.

Can I use a store-bought balsamic glaze?

Yes, you can easily use a store-bought balsamic glaze for convenience. Just make sure it’s a high-quality one for the best flavor.

Is this recipe vegan?

Yes, this recipe is naturally vegan as it doesn’t contain any animal products. Just ensure your balsamic glaze is vegan-friendly.

Conclusion

Hasselback Roasted Butternut Squash with Cranberry Pecan Balsamic Glaze is a delightful dish that brings together sweet, savory, and tangy flavors with beautiful presentation. The caramelized edges of the squash paired with the rich, flavorful glaze make it the perfect side dish for any holiday meal or dinner gathering. Whether you’re hosting a special occasion or just looking for a flavorful plant-based dish, this recipe will definitely impress and satisfy!

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