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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. 
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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. 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

  2. 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

  3. 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

  4. 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

  5. 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!

  6. 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.

  7. 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!

  8. 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 🙂

  9. 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+

  10. 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

  11. 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.

  12. 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.

  13. 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!