Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs.

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 slits, 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 sprinkle 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.

4.19 from 339 votes

8

by Tieghan Gerard

calories 365kcal

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Prep20 minutes mins

Cook1 hour hr

Total1 hour hr 20 minutes mins

The perfect, delicious, and unique addition to this year's Thanksgiving table.

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Ingredients 

1x2x3x

• ▢ 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. 

Nutrition

Calories: 365kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

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