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Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs …the perfect, delicious, and unique addition to this year’s Thanksgiving table. Made simply with halved butternut squash, fresh sage, maple, and perfectly salted butter. Finish the squash off with savory, crispy prosciutto breadcrumbs. Each bite is beyond good. The secret? Maple syrup that plays up the sweetness of the squash, while fresh sage and salted butter keep things savory. The best part is that you can make this Hasselback squash ahead of time for easy entertaining!
This post is sponsored by Land O’Lakes.
When it comes to Thanksgiving and creating a meal that my family and friends will love, I prefer to keep the menu traditional, but have some fun with a few of the sides. I’m sure I’ve said this before, but my family looks forward to this meal every November. I know that if I didn’t make my herb butter roasted turkey with white pan gravy or my mashed potatoes, my brothers would be more than a little bummed.
To me, Thanksgiving is really more about the sides anyway. And since I like to include a few really great ones on my menu, I always have some fun with one or two and try to create a side with a bit of a (delicious) twist.
Enter this squash. It’s kind of classic, but then it’s kind of not. It’s fun, it’s easy, and most importantly? It. Is. So. Good.
I’m talking every bite is roll-your-eyes-back delicious. A little dramatic, but also very true.
Here are the details.
I’m sure many of you have roasted squash before, but roasting squash Hasselback style is a complete game-changer. I know that thinly slicing the squash might look tricky, but I have an easy way to slice it.
Start by halving your butternut squash. You want to look for small to medium size butternut squash so that each half will serve around two people. Halve the squash, scoop out the seeds, then peel away the skin.
Now place the squash on a baking sheet and roast. Instead of cutting through the squash raw, I’ve found it easier to begin roasting the squash for a few minutes to soften it up first. This makes the squash much easier to cut through.
To make the herby sage maple butter.
While the squash is softening up in the oven, make the butter. I love using Land O Lakes® Extra Creamy Butter, which has a rich buttery flavor that’s perfectly salted and melts wonderfully. Since the butter is such a key ingredient in this recipe, it’s really important to use a butter with great flavor. Land O Lakes® Extra Creamy Butter is always my go-to. I keep my refrigerator stocked at all times throughout the holidays and do my best to never run out.
Mix the butter with a splash of maple syrup and warming sage. I know the maple might be throwing some of you off, but go with me on this. It’s a sweet and savory flavor combo. The maple glazes the squash, helping it to caramelize in the oven and turn sweet, buttery, and perfect.
Slice the Squash.
At this point, the squash should be ready for slicing. Simply use a very sharp knife to cut the squash into thin slices, being careful not to cut all the way through.
I always find it easiest to rest two wooden spoons on either side of the squash to help guide you. Using a spoon on either side of the squash helps to prevent you from cutting entirely through (see photo above – I just used one spoon this time).
And don’t stress if you do cut through the squash – just roast it. It’s still going to be great.
To make the breadcrumbs.
While the squash finishes roasting, make the breadcrumbs. They’re simply torn bread, fresh sage, and prosciutto all toasted together on a baking sheet.
The salty prosciutto is KEY.
It adds a savoriness to this recipe that’s mouthwateringly delicious. It also perfectly balances the sweetness from both the maple and the squash itself.
When the squash comes out of the oven it should be tender, with the tops crisping, and the butter melting between the layers. Any butter that’s melted onto the pan should be spooned over the squash once transferred to a serving plate.
Then just top with a sprinkling of the prosciutto breadcrumbs, and that’s it.
I know the cooking time is kind of long, but the process is easy. And I have a feeling this will be the favorite side dish for many of you this Thanksgiving. Possibly even beating out sweet potatoes.
Because really, what’s not to love with buttery, herby, roasted butternut squash topped with salty prosciutto breadcrumbs?
Absolutely delicious. And pretty, too!
If you make this Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs.
Servings: 8
Calories Per Serving: 365 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 small to medium butternut squash
- 4 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 1 stick (8 tablespoons) Land O Lakes® Salted Extra Creamy Butter, at room temperature
- 3 tablespoons maple syrup
- 2 teaspoons chopped fresh sage + 8 sage leaves
- 1 cup finely torn ciabatta bread
- 3 ounces prosciutto
Instructions
- 1. Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin. Rub with 2 tablespoons olive oil, season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften, 15 minutes.2. Meanwhile, in a small bowl, stir together the butter, maple syrup, and chopped sage until combined.3. Grab the squash from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. I find it helpful to position 2 spoons on either side of the squash to help prevent cutting all the way through (see above photo). Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper. 4. Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash. Return to the oven and roast another 15-20 minutes, until the squash is tender. 5. At the same time, toss together the bread, 2 tablespoons olive oil, the sage leaves, and a pinch of salt and pepper on a separate baking sheet. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs or pulse the mix in a food processor. 6. Remove the squash from the oven and transfer to a serving plate. Drizzle over any maple butter left on the pan. Top with breadcrumbs and sage. Serve warm!
Notes
To Make Ahead: roast the butternut squash through step 4, but only roast 30 minutes. Remove the squash from the oven and let cool. Then keep in the fridge for 1-2 days. To finish roasting, remove the squash from the fridge while you preheat the oven to 425 degrees F. Spread the squash with butter and finish roasting, another 20 minutes or so.
The breadcrumbs can be made fully ahead and kept in an airtight container for up to 4 days.
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Tieghan your so creative! This was such a fun & different way to use butternut squash. My house smells amazing! Xoxo
Hi Kaycee,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
This recipe as very delicious as a side dish to my roasted duck. My grandchildren abc I enjoyed it. Thank you for sharing.
Hey Lee,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
This recipe is so yummy and looks oh so gourmet when the squash is served. I use chopsticks on either side when cutting the squash to prevent from slicing through. The 2nd time I made this, I didn’t do the breadcrumbs and added toasted pepitas and dried cranberries as the topping.
Hey Jill,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
So delicious even my kids ate it! And genius idea to cook the squash a bit before trying to thinly slice…wish I’d learned that trick years ago, made it sooo easy! Will for sure make this again 🙂
Hey Meghan,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
Perfect and unique approach to butternut squash. We made this twice so far and changed out the main herb, the bread type, but the prosciutto cannot be substituted. Phenomenal!
Hey Lilly,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
What kind of herbs did you use? I have to bring a dish to friendsgiving this Sunday and this looks so pretty.
This recipe made my guests love butternut squash for the first time. So good!
Hey Roz,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
You say that “The salty prosciutto is KEY,” but I need a vegetarian version. What do you suggest in place of the meat? I have two butternut squash sitting on the counter, and I think they’ve been waiting for this recipe.
Hi Lynne,
You could try using sun dried tomatoes. I hope you love the recipe. Happy Thanksgiving! xTieghan
I need this to be vegetarian as well. I am going to follow the recipe all the way to the end and omit the bread and prosciutto topping. Instead, my topping will be fried sage leaves in browned butter, tossed with toasted pine nuts and a sprinkle of red chili flakes all spooned over the top of squash. Add a good grind of pink salt and coarse ground pepper.
Thanks so much for sharing Anne!
They mentioned this recipe and you in our local food magazine here in Stockholm, Sweden! Congrats and keep the delicious food and drool-worthy photos coming!! (I’d attach a picture if I could)
Thanks again Daryl!! I hope you love the recipe!
Made this for our early thanksgiving. It was a definite change up from your traditional thanksgiving sides. Was a huge hit. The spoon trick for slicing it was clutch. The only change I’ll make is adding more syrup next time… so yummy!
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
They mentioned this recipe and you in our local food magazine here in Stockholm, Sweden! Congrats and keep the delicious food and drool-worthy photos coming!! (I’d attach a picture if I could)
Thank you so much Daryl!! xTieghan
OUT. STAND. ING.
I love all kinds of squash, and especially butternut, but leading up to this Thanksgiving, as my family was divvying up the potluck assignments, someone mentioned squash and everyone groaned. “Why do we even bother making squash when everyone hates it?” my sister-in-law said.
“That’s it,” I said, “this year my challenge will be to make you guys a squash-dish that you will love.” They all laughed.
And then!! This recipe won literally everyone over. I’m now officially designated to bring this dish to every family holiday meal. Thanks for a splendid recipe, and for your help convincing my family that squash is delicious!!
Oh yay! I’m so glad you loved this recipe! Thanks so much for making it and leaving such a kind comment. xTieghan
Absolutely delicious!
Hey Cecilia,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Made this tonight, my husband who is from the midwest and hates everything loved it!
I didn’t want to run to the store to make the bread crumbs so all I had was good quality salad croutons with a lot of crumbs, they worked.
Thank you so much Amber!! xTieghan