Loaded Hasselback Butternut Squash

There is something undeniably festive and comforting about roasted butternut squash, and this loaded hasselback version takes it even further. Slathered with a fragrant garlic herb butter and finished with creamy goat cheese and fresh thyme, each bite is an irresistible blend of sweet, savory, and tangy flavors. Whether you serve it as a showstopper at your holiday gathering or just want a nourishing side to jazz up weeknight dinners, this recipe delivers big rewards for a modest effort.

The first time I made this, my family marveled at how something as humble as squash could look and taste so fancy. Now it is a signature dish on my autumn table.

Ingredients

• Butternut squash: Unmistakable earthy sweetness the star of the show Choose one that feels heavy and has matte skin with no green streaks
• Extra virgin olive oil: Helps roast the squash to golden tenderness Use a robust, peppery oil for best flavor
• Kosher salt: Enhances every layer of seasoning
• Butter: Adds richness and helps the flavors permeate the flesh Opt for European-style butter for an extra creamy result
• Fresh thyme: Bright herbal notes pair perfectly with squash Use plump, fragrant sprigs for maximum freshness
• Apple cider vinegar: Lively tang that balances the sweetness of the squash Choose unfiltered cider vinegar if possible for depth of flavor
• Garlic: Fresh and pungent It infuses both the butter and the squash as it roasts
• Black pepper: Adds gentle heat Use freshly cracked for best results
• Smoked paprika: Brings subtle warmth and smokiness to the glaze Try to source Spanish smoked paprika for depth
• Bay leaves: Add a gentle woodsy perfume to the finished dish
• Goat cheese crumbles: Vivid creamy tang Select a soft goat cheese with mild acidity
• Bacon crumbles: Smoky crunch Choose thick-cut beef bacon if avoiding pork or leave out for a vegetarian version

Instructions

Prep and Preheat:

Begin by preheating your oven to the proper temperature so everything cooks evenly Prepare your squash by scrubbing peeling then slicing it in half Use a sturdy chef's knife and work on a stable cutting board for safety

Soften the Squash:

Arrange your squash halves cavity side down on a lined baking sheet After brushing them with olive oil and kosher salt slide them into the oven for a short roast This softens the flesh so you can make the signature hasselback slices without the squash falling apart

Make the Herb Butter:

While the squash starts roasting combine butter thyme apple cider vinegar minced garlic smoked paprika and black pepper in a small saucepan Set the pan over low heat and let the butter melt slowly so the herbs and spices gently infuse their flavors Stir occasionally until everything is well combined and the butter smells fragrant

Slice Hasselback Style:

Take the squash out of the oven and let it cool slightly for safety Transfer it to a cutting board Using a sharp knife make careful crosswise cuts every quarter inch or so using chopsticks or wooden spoons as a guard so you do not cut all the way through The slices should stay connected at the bottom like a fan

Coat With Herb Butter:

Grab a pastry brush and gently work the fragrant melted butter mixture over and into every slice of the squash Try to get the butter mixture between each cut for the fullest flavor Return the butter-coated squash to your baking sheet

Roast and Baste:

Roast the squash for the remaining cooking time As it bakes the butter will pool around the squash Every fifteen minutes pause to baste the squash by spooning or brushing the melted mixture back over the top This locks in moisture and builds a beautiful golden glaze

Finish With Toppings:

Once the squash is deeply golden and fork-tender remove it from the oven While still warm sprinkle generously with goat cheese and bacon crumbles Scatter with a few fresh thyme sprigs The goat cheese will slightly melt into the hot squash enhancing every bite

My children now ask for extra goat cheese on top every time we make this, and watching everyone reach for seconds always reminds me of that holiday when it first became a family favorite.

Storage Tips

This dish keeps well in the fridge for up to three days Store any extra squash in an airtight container and reheat in a 350 degree oven covered with foil until warmed through For longer storage slice and freeze portions on a baking sheet then transfer to a freezer bag Thaw and reheat gently for best results

Ingredient Substitutions

Swap feta or ricotta salata for goat cheese if needed Use vegan butter and omit bacon for a plant-based version Try maple syrup or balsamic glaze as a topping twist

Serving Suggestions

Serve this alongside roast chicken or pork tenderloin for celebratory dinners It also makes a hearty main when paired with a simple lentil salad or roasted Brussels sprouts For brunch try topping leftovers with a poached egg

Cultural and Historical Context

Inspired by classic Swedish hasselback potatoes this version highlights autumn flavors with butternut squash and goat cheese Roasted squash has been a harvest tradition for centuries in many cultures making this dish a fresh way to celebrate seasonality

Seasonal Adaptations

Try pumpkin or acorn squash in place of butternut for variation Substitute rosemary for thyme for a wintery profile In spring add roasted asparagus tips or peas for color

Success Stories

Friends have shared photos of this dish as part of their Thanksgiving spread and told me it drew rave reviews For busy parents it is a relief to have a beautiful dish that can be prepped ahead of time

Freezer Meal Conversion

Prepare the squash with the herb butter and bake as instructed Let cool slice and freeze in a single layer Reheat and add toppings just before serving

This recipe creates a showstopping side dish that is both nourishing and impressive. Each bite combines sweetness, creaminess, and herbal aroma for a holiday-worthy experience.

Common Recipe Questions

→ How do you get perfect hasselback slices?

Carefully place chopsticks or skewers on either side of the squash halves, then use a sharp knife to make even crosswise cuts without slicing all the way through.

→ Can I substitute the goat cheese?

Yes, feta or blue cheese work well as alternatives, or omit cheese for a dairy-free version.

→ What are good topping alternatives?

Try toasted nuts, fried sage, crispy onions, or dried cranberries for added texture and flavor.

→ Do I need to peel the squash first?

Yes, peeling ensures a tender bite and allows the flavorful glaze to soak into each slice while baking.

→ How should leftovers be stored?

Place cooled squash in an airtight container and refrigerate up to 3 days. Reheat gently in the oven for best texture.

→ Can I prep this dish ahead of time?

You can slice and par-bake the squash in advance, then finish roasting and add toppings before serving.