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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.

overhead photo of Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs

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.

raw butternut squash

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.

Hasselback Butternut Squash being sliced

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.

Hasselback Butternut Squash on baking sheet

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.

herb butter in bowl

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.

Prosciutto Breadcrumbs on baking sheet

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.

overhead photo of Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs

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!

overhead photo of Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs

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.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Calories Per Serving: 220 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. 

Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs | halfbakedharvest.com #thanksgiving #sidedishes #butternutsquash

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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Comments

  1. 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.

  2. 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)

  3. 5 stars
    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!

      1. 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)

  4. 5 stars
    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!!

    1. Oh yay! I’m so glad you loved this recipe! Thanks so much for making it and leaving such a kind comment. xTieghan

  5. 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.

  6. I made this for Thanksgiving dinner but skipped the prosciutto breadcrumbs as I was the sole cook for the day due to Covid precautions. Looking forward to making as written but I would decrease the amount of butter in the glaze- the baking sheet was a pool of butter at the end. Soooooooo good and stunning, a great reward on investment.

  7. 5 stars
    This dish was a huge hit for Thanksgiving dinner this year. I even made a separate batch of the breadcrumbs for my mother-in-law who is a celiac. I also roasted the squash along side more prosciutto to have extra for crumbling on top of the finished dish. Mine had to bake longer than the recommended time but it still came out amazing!!! My family may have argued a little bit over who got the last of the butternut leftovers. I will definitely be making this again….and again….and again.

  8. 5 stars
    I made this as a side for Thanksgiving this year and my family absolutely loved it!!! It was definitely a star of the menu. I will be adding it to my menu for next year too!

  9. 5 stars
    I made this as a thanksgiving side and my brother in law made sure to tell me “this is ridiculous”. It was such a hit and everybody loved it. I think it was the Most delicious way I’ve ever had butternut squash. It was also super easy. I highly recommend!

  10. 5 stars
    Made this as a Thanksgiving side and it absolutely killed it!! So many amazing flavors blended perfectly to give you a mix of sweet and savory. The fresh sage added a really special touch and we all loved it. Thank you for this recipe!

  11. Hi! For making it ahead of time: do you use all the maple butter before refrigerating and then add more plain butter prior to roasting the second time? Or do you use half the maple butter for the first roasting and save the other half to add when roasting the second time? I hope that question makes sense 😀

    1. Hey Anastasia,
      You can use half and half. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  12. I made a trial run of this for thanksgiving it is fantastic. What’s your trick for cutting the stem in half. I love the “stem on” presentation. Great recipe!

  13. 5 stars
    **Delicious** My husband and I made this + your creamed spaghetti squash last week as trials for Thanksgiving and this was the winner due to the maple syrup. This dish tastes like a grown up T-giving staple (omg the prosciutto breadcrumbs!) I’m making one for us and one to drop by my in-law’s with the turkey bacon you suggested since they don’t eat pork. We love your creative recipes and the beautiful photos you produce! Happy Holidays to you and your family.

  14. 5 stars
    This was amazing, Went over super well with family and i didn’t even have proscuitto, My one idea is to put it in a larger casserole dish instead of a sheet pan so the butter can seep in better. I also put foil over it for the first 20 minutes of cooking. But still – A+!

  15. 5 stars
    Made this for my friendsgiving this year and it was soooo deliceous! The bread crumles and crunchy prosciutto gave the pumpkin just that little extra. Definitaly gonna make this again

  16. 4 stars
    So delicious! And not hard at all! The only reason it’s not a 5-star rating is that I’m not a fan of butternut squash in general–I tend to get them from my CSA and need to find ways to make them less bland and mushy. This recipe does that perfectly–the long bake creates lovely dark brown edges on the bottom, with some texture, plus the bread crumb & prosciutto topping adds a ton of crunch and umami goodness. The sweetness of the maple is fine–I think I’ll add a bit more sage next time–which will be for our Thanksgiving dinner. Thank you, Tieghan! My husband got me both cookbooks for my birthday, and we have been LOVING everything I’ve made from them!

    1. Hi Elizabeth! I am really glad this recipe turned out well for you! Thank you so much for trying this one!! I hope you continue to enjoy my recipes! xTieghan

    1. Hey Christina,
      Either one would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. Love the recipe but I am so confused how to get the skin off of the butternut squash. Is it removed after cooked, do you just leave it on? Help! lol otherwise so tasty!

    1. Hey Kelly,
      I slice the skin off of the squash before cooking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. HI,
    I know you said Prosciutto is key but we don’t eat pork in my family. Is there anything I could substitute it with?

    1. Hey Samana,
      Turkey bacon would also work well here. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  19. About to try your recipe ! Looks lovely .I have a ? When u say roast versus bake . I would love clarification . I would normally bake this . Roasting definition plz . Do you mean broil. Where the heat elements are heating from top versus overall heating. I have made a butternut soup with maple syrup it’s Yummy. Do you have any recipes wirh pumpkin muffins for this season ? Love your eye for cooking as well as your detailed farm to table approach / herbs and hearty richness of your recipes

  20. Looks so delicious and fancy! Going to try..
    How did you remove the skin without losing a finger? or do you serve this with the skin on?

    1. Hey Erica,
      I use a super sharp knife to peel the skin. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. This recipe sounds amazing! Definitely going to try for thanksgiving this year.

    Tieghan – do you have any recommendations for a non-pork prosciutto alternative for the breadcrumbs?

    Thanks!

    1. Hey Katie,
      I would just skip the prosciutto or you could do turkey bacon! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. 5 stars
    SO DELICIOUS!!! Made it last night and going to make it again tonight it was so good! This will become a regular recipe in my house!

  23. 5 stars
    This recipe was incredible. Even my fiance who doesn’t like squash loved it. I did sub 1 tbs of Mike’s Hot Honey for 1 of the 3 tbs of maple syrup + more sage in the butter/maple mix, but those were small changes. Make this recipe! It will definitely impress.

  24. 5 stars
    We loved! this for Christmas dinner~! We are a little on the vegan side, so we used fakin’ bacon for the prosciutto and we are lazy, so we used organic panko breadcrumbs, and it still was deliciouso! Thank you so much and Merry Christmas to all!

  25. 5 stars
    This turned out delicious! I made this without the breadcrumbs (because I was saving my prosciutto for another recipe of yours.. priorities!) and it was still so good. Even my partner, that doesn’t normally like butternut squash, really liked this! I can’t wait to make this recipe again 🙂

  26. 5 stars
    Made two pans of this, one vegan without the prosciutto and Miokos vegan butter, and the other as written. They were both absolutely phenomenal. We roasted (but did not slice) the night before and then sliced and finished the day of. A+

  27. Hello! Quick question – any tips on how to keep the maple/butter mixture from burning on the pan? I prepped this ahead of time this evening and I had a bit of an issue with it burning and sticking on the pan. Hoping to avoid that on my second baking session tomorrow… thank you!

    1. Hey Michelle! I would recommend lining your baking sheet with parchment paper. This will prevent the maple from burning onto the bottom of the pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  28. 5 stars
    I decided to bring this as my dish for “friends-giving” but I always practice a new dish first before cooking it for a lot of other people, with my boyfriend as my taste tester. We both loved it and I can’t wait to make it for everyone on Thursday. It’s Impressive, easy and absolutely delicious. I’m throwing it on the Christmas menu as well. The only issue I had was having the will power not to eat the entire pan of crispy prosciutto after it come out the oven.

    1. Hi Denise, the directions for prepping ahead of time are at the bottom of the recipe. I have copy pasted them for you below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

      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.

  29. Made this last night & it was so delicious. I did have a problem with the maple butter burning on the pan after it melted. I had parchment paper down so it wasn’t an issue to clean up, but hated wasting any of that yummy butter crust. It not only tasted wonderful, but looked so pretty too. We have a lactose intolerant family member, so I just did the olive oil swap for the butter & that was equally delicious. Thanks for always presenting amazing recipes.

  30. This squash was awesome! Such a good idea to hasselback it! I added a bit of whiskey to the maple butter and loved it. Great recipe!

  31. This looks amazing, but what might I sub for the prosciutto for vegetarians? Any ideas? I would so love to make this!

    1. Hi Vivian! I would recommend just omitting the prosciutto. The recipe is still delicious without it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  32. In step #4, the squash is in the oven roasting, (doesn’t say to remove the squash from the oven till step #6) Step #5 says at the same time, place the baking sheet with the bread & prosciutto in the oven & bake till toasted. Then step #6 says to remove the squash from the oven….So it sounds like to me that the bread is in the oven while the squash is roasting….right, or am I reading this wrong?

    1. Hi Leslie, yes this is correct. The squash and bread crumbs cook at the same time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  33. I WISH I could get my family to eat squash. But, you mentioned sweet potatoes-so maybe I will try them instead! YUM! Have you done this with sweet potatoes before?

    1. Hi Cherie! I love the idea of sweet potatoes. That sounds delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  34. 5 stars
    No pork in our home but a magnificent substitute for the prosciutto is smoke Peking duck breast, thinly sliced and seared to cook out some of the fat befor combining with the breadcrumbs

  35. This looks delicious. I feel like I always just eat butternut squah in soup but I think my kids would love how funky this looks. Adding it to my fall “to try” pile

    1. Hi Alix, you can use 4 tablespoons olive oil in place of the butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  36. It looks amazing! If I am making this to bring to a Friendsgiving, should I finish it in their oven or should I bring it in a covered casserole?

    1. HI Jill! You can do either honestly! I would finsih it there if there is oven space, if not just cover and serve room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  37. Sounds like step #6 should be step #5, & #5 should be #6, then top with the bread crumbs. Otherwise, your placing the tray of breadcrumbs underneath the squash that is still in the oven…right?

    1. Hi Leslie! I am sorry, I am not sure what you are asking? I read the directions again and they are in the correct order. Can you clarify what your confusion is? Thank you! xTieghan

  38. It almost looks too pretty to eat!

    Almost.

    I would still totally devour that! What a fantastic way to do butternut squash! There’s something magical about the combination of root vegetables and salty meats like bacon or prosciutto.

  39. It almost looks too pretty to eat!

    Almost.

    I would still totally devour that! What a fantastic way to do butternut squash! There’s something magical about the combination of root vegetables and salty meats like bacon or prosciutto