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My Roasted Butternut Squash with Maple Pecans is prepared very similar to Hassleback potatoes. The squash is thinly sliced, roasted, and drizzled with the most amazing pecan maple topping. Yes, I said it… absolutely the most amazing pecan maple topping (trust me!).

Maple pecans topping a roasted butternut squash half

This holiday side dish is an update of an ‘oldie but goodie’ recipe of mine that has all the flavors of the season that you know and love.

What’s the key to all this? Why, it’s the Maple Pecans that have everything to do with the amazing flavor. If you’ve tried my recipe for them, and I hope you have, you’ll know how good they are .

Roasted squash served with pork and apples
What are hasselback potatoes?

Thinly sliced potatoes that are not cut all the way through so they stay together and when roasted give a pretty, ‘fanned’ look.

Maple syrup and toasted pecans are a delicious flavor combination and one of my favorites of the fall/autumn and winter season. There is also sage and melted butter which just rounds out all the flavors nicely. 

OK, I know what you’re thinking – you had me at maple syrup and toasted pecans. But, now sage and butter? That’s right, these additional 2 items take things to another level!

Hasselback roasted butternut squash viewed from overhead

Butternut Squash Presentation

It is served hassleback potato style. The whole butternut squash is peeled, then cut in half, then thinly sliced WITHOUT cutting all the way through. A sharp knife will be your best friend here. 

Not only does the slicing look pretty, it helps cook the squash faster. In addition, you don’t have to chop the squash. Roasting time will depend on how thick your slices are.

A vibrant orange roasted butternut squash

Cutting a butternut squash

The whole butternut squash is peeled, then cut in half, then thinly sliced WITHOUT cutting all the way through. A sharp knife will be your best friend here. 

Slicing the squash

Here is a tip for success. Place 2 chopsticks or something of similar size either side of the squash, this will prevent you from cutting all the way through. (see below).

Slicing a butternut squash

Perfect for serving a large table

What I love when serving this dish is, you can serve 1 half at each end of your holiday table and make as many as you need. 

More butternut squash recipes:

Perfect Roast Turkey

A perfectly roasted turkey surrounded by carrots and parsley

Cheesy Rosemary Mashed Potato Casserole

A spoonful of cheesy rosemary mashed potatoes
Yield: 8

Roasted Butternut Squash with Maple Pecans

A half of a butternut squash, sliced and topped with pecans

A whole butternut squash thinly sliced, roasted and coated with sage butter and maple pecans.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 (3 pound/1.3 kg) butternut squash, peeled and seeds removed
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter, melted
  • 1 teaspoon dried sage
  • ¼ teaspoon salt
  • Small pinch of ground black pepper
  • ½ cup (60 grams) pecan pieces
  • 3 tablespoons maple syrup

Instructions

  1. Preheat oven to 425°F/220°C. Position oven rack to just above center.
  2. Cut the squash in half lengthwise and place cut-side down on a parchment covered baking sheet.
  3. To a bowl add the oil, butter, sage, salt and pepper. Mix well.
  4. Brush the squash evenly with half of the oil and butter mix. Roast for 20 minutes.
  5. While the squash is roasting, add the pecan pieces to a small pan over medium low heat. Toast, stirring often until browned. Add the maple syrup and mix until all the pecans are coated. Transfer the pecans to a parchment lined baking sheet and separate so they will not stick together and allow to cool.
  6. Remove the squash from the oven and cool slightly. Place a chopstick, or something similar thickness either side of the squash, this will prevent you from slicing all the way through. Use a sharp knife to carefully slice all along the length of the squash, as thinly as you can (it will roast faster). Drizzle with the rest of the oil and butter mix. Return back to the oven for 20 minutes until tender. Serve topped with the maple pecans.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 130Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 8mgSodium 91mgCarbohydrates 9gFiber 1gSugar 5gProtein 1g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Side dishes