When it comes to show-stopping holiday sides, this Hasselback Butternut Squash checks every box. Beautifully sliced, brushed with maple and warm spices, then roasted until caramelized and golden, it’s both delicious and eye-catching. The final touch—sprinkling with crunchy pecans, juicy pomegranate arils, and fresh thyme—adds texture, color, and festive flair to your table.
Hasselback Butternut Squash with Pecans & Pomegranate
Ingredients
Ingredients:
- 2 medium butternut squash halved and peeled
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp smoked paprika
- 2 Tbsp vegetable broth for brushing
- ¼ cup pecans chopped
- ¼ cup pomegranate arils
- Fresh thyme for garnish
Instructions
Instructions:
- Preheat oven to 375°F (190°C). Carefully slice thin slits across each squash half (hasselback style), without cutting all the way through.
- Mix maple syrup, broth, cinnamon, and paprika. Brush generously over the squash.
- Roast for 40–45 minutes, brushing again halfway through, until tender and caramelized.
- Sprinkle with pecans, pomegranate, and thyme. Serve as a holiday-worthy side.
This hasselback butternut squash isn’t just a side dish—it’s a celebration on a plate. Whether you’re hosting a festive dinner or simply want to elevate a cozy fall meal, it’s guaranteed to impress.
Looking for more vibrant, wholesome recipes to brighten your holiday table? Download our free ebook Radiance From Within and discover plant-powered dishes that nourish and delight.
