Through The Fibro Fog

  • Summer Recipes
  • Recipes
  • About Me
  • Ebooks
  • Subscribe
menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • About Me
  • Ebooks
  • Subscribe
subscribe
search icon
Homepage link
  • Summer Recipes
  • Recipes
  • About Me
  • Ebooks
  • Subscribe
×
Home » Recipes » Sides

Hasselback Butternut Squash with Maple Brown Butter

Published: Dec 1, 2021 · Modified: Sep 23, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

Jump to Recipe Print Recipe

This hasselback butternut squash with maple brown butter is a fun and flavourful side dish that is perfect with your Sunday roast, Thanksgiving or Christmas dinner or any special occasion. Simple to make, it looks a little fancy and is a bit of a show-stopper side dish in my opinion!

hasselback butternut squash with maple brown butter on a grey and brown plate.

Sides are always an important aspect of my plate! If you love them too, then you may like to see my sweet potato wedges with paprika and tropical mango coleslaw. Both work perfectly with so many hot and cold dishes!

Love butternut squash dishes? Check out my couscous tahini stuffed butternut squash for a tasty vegan meal!

A vegetarian, gluten free and a low histamine recipe, this easy hasselback roast butternut squash works perfectly alongside meat, fish or plant-based dishes.

Jump to:
  • ⭐ Why this recipe is so good
  • 🥘 Ingredients
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🍽 More tasty side dishes
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

  • It's easier than it looks to do! Honestly, as long as you have a sharp knife, work slowly and do the spoons trick (more on that below!), you can make this fun vegetarian side dish.
  • Versatile - it can work as a side dish for your Sunday roast, Thanksgiving dinner, Christmas dinner or other holidays. Or just a Tuesday night if you're feeling fancy . . .
  • The brown butter sauce is full of flavour - this herb butter is quick and easy to make, and really elevates the dish.

🥘 Ingredients

This is a simple vegetarian side dish, with a fairly short list of ingredients. You will need:

  • Butternut squash: I suggest a small to medium size squash. Choose as fresh as you can, with smooth not wrinkly skin.
  • Butter: this is a brown butter hasselback butternut squash, and the butter forms the basis of the dressing / marinade.
  • Sage: the 'big' herb flavour of the brown butter sauce. Adjust the quantity to taste preference.
  • Rosemary: always goes so well with roasted squash and other vegetables.
  • Maple syrup: adds an indulgent touch of sweetness.
  • Olive oil: to roast the squash, you want a touch of oil. I use the Filippo Berio extra virgin olive oil.
  • Salt and pepper: to season, the black pepper is optional if on a low histamine diet.

🔪 Step by step instructions

Making this hasselback butternut squash with sage is quite simple. It requires a bit of prep with peeling the squash, but then you essentially just roast the squash and make the brown butter to drizzle over it.

butternut squash with the seeds hollowed out.
sliced butternut squash with spoons either side of it.

STEP 1

Begin by preparing the butternut squash. Cut lengthways so it is cut into two pieces. Then peel, and remove the seeds with a spoon.

Drizzle olive oil over the squash and season with salt and black pepper (if using). Roast in an ovenproof dish lined with parchment paper for 15-20 minutes (20 minutes if your squash is on the larger side).

STEP 2

Once you are able to handle the squash (be careful - it will be hot coming out of the oven!), place on a chopping board with a spoon or chopstick either side.

Make cuts into the butternut squash, horizontally, a couple of mm's apart. The spoons or chopsticks will help prevent you from slicing all the way through.

brown butter in a pan.
sliced butternut squash in a baking tray.

STEP 3

Melt the butter in a pan to make your brown butter / herb butter sauce. Heat gently for a few minutes so the butter starts to foam and bubble and gives off a nutty aroma (a bit more foamy than the photo below). Stir continuously until the butter turns light golden brown, and then add the sage and maple syrup.

STEP 4

Return your butternut squash to your baking pan and spoon over about three-quarters of the brown butter and sage sauce. If you can, use a spoon or tip of a knife to push some of the herbs into the cuts in the squash.

Add some rosemary sprigs around the squash.

Roast for 30 minutes, and then add the remaining herb butter. Use a spoon to (carefully!) spoon over any melted butter in the bottom of the pan. Roast for a further 15 minutes or until the butternut squash is tender.

💭 Recipe tips and notes

  • Use spoons or chopsticks either side of the squash to help prevent slicing all the way through.
  • Push the herbs and sauce down into the squash with the tip of a knife or small spoon.
  • Adjust the amount of herbs and maple syrup to taste preference.

📋 Frequently asked questions

How do I not slice all the way through the butternut squash?

The key tip for making hasselback squash is to place either wooden spoons or chopsticks either side of the squash. Then slice down, and they will prevent you from cutting all the way through. Don't use your best spoons as they may get little cut marks in them!

How can I make the butternut squash really flavourful?

I suggest using a pastry brush, small spoon or the tip of a knife to 'push' the brown butter into the cuts of the butternut squash as best you can. That way the flavour will be in the middle of the squash and not just as a marinade on the outside.

Can I change the herbs?

Yes of course! Brown butter lends itself quite nicely to sage, but you could also use thyme.

hasselback butternut squash with maple brown butter on a grey and brown plate.

🍽 More tasty side dishes

Find flavourful and fun sides, including my sweet potato casserole and honey roasted vegetables on my sides page. Some recent recipes to try out:

  • carrot and apple salad in a bowl with a serving spoon next to apples and a small bowl of pomegranate arils.
    Carrot and Apple Salad with Pomegranate
  • roasted sage potatoes in a white bowl next to garlic cloves and sage leaves.
    Roasted Sage Potatoes
  • pesto quinoa in a bowl next to a jar of pesto, fresh basil leaves and olive oil.
    Pesto Quinoa
  • roasted beet and carrot salad on a white plate.
    Beet and Carrot Salad

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

📖 Recipe

hasselback butternut squash with maple brown butter on a grey and brown plate.

Hasselback Butternut Squash with Maple Brown Butter

Claire
This hasselback butternut squash with maple brown butter is a fun and flavourful side dish for your Sunday dinner, Thanksgiving or holiday dinner. Vegetarian, gluten free and low histamine recipe. Serves 4 as a side.
5 from 7 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dinner, Side Dish
Cuisine American, British
Servings 4 servings
Calories 253 kcal

Ingredients
  

  • 1 medium butternut squash
  • 3 tablespoon butter
  • 2 tablespoon maple syrup
  • 2 sprigs rosemary
  • 2 tablespoon sage chopped + few leaves whole
  • 2 tablespoon olive oil
  • pinch salt
  • pinch black pepper optional

Instructions
 

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
  • Halve the butternut squash lengthways and remove the seeds with a small spoon. Peel the squash so you remove the white layer and the orange flesh can be seen. Drizzle olive oil over the entirety of the squash and sprinkle with salt and black pepper (if using). Bake for 20 minutes (15 minutes if your squash is smaller).
  • Remove from the oven and once cool enough to handle, place on a chopping board. Place a wooden spoon (or chopsticks) either side of the squash and then make horizontal slices into the squash. The spoons should stop you from slicing right through the squash.
  • Melt the butter in a pan to make your brown butter / herb butter sauce. Heat gently for a few minutes so the butter starts to foam and bubble and gives off a nutty aroma (a bit more foamy than the photo above). Stir continuously until the butter turns light golden brown, and then add the sage and maple syrup.
  • Place your squash back on the baking tray, so it is cut-side up. Spoon about three-quarters of the melted herb butter over the squash, and if you can, try and push some of the butter and herbs into the cuts in the flesh with a small spoon or the tip of a knife. Add a couple of rosemary sprigs to the tray in between the squash halves. Roast for 30 minutes.
  • Remove from the oven and spoon over the remaining butter. Bake for a further 15 minutes or until the squash is tender (cook time will vary slightly depending upon the size of the squash).

Notes

  • Use spoons or chopsticks either side of the squash to help prevent slicing all the way through.
  • Push the herbs and sauce down into the squash with the tip of a knife or small spoon.
  • Adjust the amount of herbs and maple syrup to taste preference.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • black pepper, which scores 2.

Nutrition

Calories: 253kcalCarbohydrates: 29gProtein: 2gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 23mgSodium: 76mgPotassium: 698mgFiber: 4gSugar: 10gVitamin A: 20195IUVitamin C: 39mgCalcium: 124mgIron: 2mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
Tweet
Share
Pin
Share

More Easy & Healthy Sides

  • cucumber celery salad on a white plate next to fresh mint leaves and olive oil.
    Cucumber Celery Salad
  • beet kale salad in a light brown bowl next to fresh beets and a bottle of olive oil.
    Roasted Beet Kale Salad
  • roasted gnocchi and Brussels sprouts in a white bowl with a spoon next to a green striped cloth and shallots.
    Crispy Gnocchi and Brussels Sprouts (Sheet Pan)
  • air fryer Tenderstem broccoli on a white plate with a small bowl of tahini dressing.
    Air Fryer Tenderstem Broccoli

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

More about me →

Summer Recipes

  • baked rosemary thyme chicken on a white plate next to arugula.
    Baked Rosemary Thyme Chicken
  • chicken pesto pasta salad in a white bowl next to fresh basil leaves, radishes and salad servers.
    Chicken Pesto Pasta Salad
  • apple and cucumber salad in a white bowl with a spoon in it next to red apples and mint leaves.
    Apple and Cucumber Salad
  • cucumber celery salad on a white plate next to fresh mint leaves and olive oil.
    Cucumber Celery Salad
  • brown bowl of tropical mango coleslaw with mint next to it.
    Tropical Mango Coleslaw
  • two glasses of peach honey mocktail.
    Peach Mocktail

Featured On

collage of featured in brand names including parade, finding vegan, feed feed, food gawker, msn, big oven and trivet recipes.

Popular Recipes

  • chicken thighs on a cream fluted plate garnished with herbs.
    Air Fryer Boneless Skinless Chicken Thighs
  • stack of grated potato fritters on a white plate with fresh herbs and glass of water in the background.
    Grated Potato Fritters
  • creamy paprika chicken in a light grey skillet.
    Creamy Paprika Chicken
  • cod fillet, roasted potatoes and vegetables on a white plate.
    Air Fryer Frozen Cod

As an Amazon associate I earn from qualifying purchases.

Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical or dietetic advice in any way.

veda ambassador logo.

Footer

↑ back to top

About

  • About Me
  • Disclaimer
  • Accessibility
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact Me

Copyright © 2025 Through The Fibro Fog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required