You’ve had hasselback potatoes. But have you hasselbacked (can I make that a verb?) any other veggies? It works so well with butternut squash! Hasselback is when you slice something crosswise, but not all the way through, before roasting. That way, any flavors, oils, or sauces you are adding can seep into each crack, enhancing the flavor and increasing the surface area being roasted and exposed to the hot oven air. This hasselback butternut squash is absolutely delicious, easy to make, and not too sweet. I find butternut squash recipes often are overly sugary; the salty, umami flavor of the miso in this recipe helps balance the natural sweetness of the squash along with a little bit of maple syrup (though you can always add more sweetness if that’s what you prefer!). You’re going to love this easy recipe, perfect for Thanksgiving or your holiday table, but easy enough for any old night!
Ingredients and Substitutions
Butternut Squash – any size, though different sizes and ripeness will affect cooking time (and they should be of uniform size for even cooking). Honeynut squash and peeled and halved sweet potatoes will also work for this recipe.Miso – you can find this Japanese fermented soybean paste at most grocery stores. Any kind will do, but white has the least salty, most mellow taste. Soy sauce will work as a substitute in a pinch and impart a similar salty umami flavor. Read more about miso here.Maple syrup – or honey, or brown sugar.Butter – preferably unsalted, since miso itself is so salty.
How to make Hasselback Butternut Squash
Other butternut squash recipes
Butternut Squash AlfredoMoroccan Spice Roasted Butternut SquashGinger Turmeric Butternut Squash SoupBrown Butter and Maple Butternut Squash and Sweet Potato MashButternut Squash, Chickpea, and Spinach Stew
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