Looking for a holiday side dish that’s elegant, delicious, and plant-based? This Hasselback Butternut Squash with Maple Glaze checks all the boxes. With its beautiful golden slices, hints of fresh herbs, and festive pops of pomegranate, it’s a true centerpiece that brings warmth and flavor to any table.
Whether you’re hosting Thanksgiving, Christmas, or a cozy winter dinner party, this dish will wow your guests without keeping you trapped in the kitchen.
Why You’ll Love This Recipe
If you’re searching for something that looks as special as it tastes, this recipe has it all:
- Flavorful + Sweet → The maple glaze adds just the right amount of sweetness, perfectly balanced by earthy butternut squash and aromatic herbs.
- Show-Stopping Presentation → Hasselback slicing turns a humble squash into a layered, golden showpiece.
- Easy + Festive → It looks fancy, but the technique is simple—and I’ll share the trick that makes slicing safe and stress-free.
Hasselback Butternut Squash with Maple Glaze: A Show-Stopping Vegan Holiday Side
Looking for a holiday side dish that’s elegant, delicious, and plant-based? This Hasselback Butternut Squash with Maple Glaze checks all the boxes. With its beautiful golden slices, hints of fresh herbs, and festive pops of pomegranate, it’s a true centerpiece that brings warmth and flavor to any table.
Ingredients
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1 large butternut squash, halved lengthwise, seeds removed, and peeled
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Olive oil, for brushing
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Salt, to taste
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Fresh thyme and/or sage sprigs
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¼ cup olive oil
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½ to ¾ cup maple syrup
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Freshly ground black pepper, to taste
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Pomegranate arils, for garnish
Instructions
1. Prepare the Squash
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Preheat oven to 400°F (200°C).
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Cut squash in half lengthwise, scoop out the seeds, and peel.
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Brush lightly with olive oil and season with a pinch of salt.
2. Parbake for Easy Slicing
Here’s the secret to safe, hassle-free Hasselback cuts: roast the squash before slicing.
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Place halves cut-side down on a parchment-lined baking sheet.
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Bake 15–20 minutes, until slightly softened. (This makes slicing easier—and saves your fingers!)
3. Hasselback the Squash
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Remove from oven and cool slightly.
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Place halves cut-side up. Using a sharp knife, make thin slices about ⅛ inch apart, stopping ¼ inch before the bottom so it stays intact.
4. Add Fresh Herbs
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Tuck sprigs of thyme and/or sage between slices for extra flavor.
5. Mix the Maple Glaze
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In a small bowl, whisk together ¼ cup olive oil, ½–¾ cup maple syrup, salt, and black pepper.
6. Brush + Roast
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Brush glaze generously over squash, making sure it seeps between slices.
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Reserve some glaze for basting.
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Roast 40–50 minutes, basting every 15 minutes, until squash is tender, golden, and caramelized.
7. Garnish + Serve
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Sprinkle with pomegranate arils just before serving for a festive pop of flavor and color.
Notes
This Hasselback Butternut Squash with Maple Glaze is more than just a side—it’s a holiday showpiece. The combination of caramelized maple syrup, savory herbs, and tender golden squash will keep your guests coming back for seconds.
Serves: 4–6 (as a side). For a crowd, double the recipe or pair it with other festive sides.
Tips for Success
- The Slicing Trick → Always parbake first—it softens the squash so your knife glides through easily.
- No Fresh Herbs? → Swap in dried thyme or sage, or drizzle with pesto for a unique twist.
- Pomegranate Perfection → These little jewels aren’t just pretty—they add a burst of tart freshness that balances the sweetness.
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