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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.
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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
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.
I am so happy this turned out so well for you, Barb! Thank you so much! xTieghan
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.
I am so happy this turned out so amazing for you, Penelope! Thank you so much for trying this one! xTieghan
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!
Thank you Alissandra! xTieghan
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!
Thank you so much Kristine! I am really glad this recipe turned out so well for you! xTieghan
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!
Thank you Janet! I am really glad this turned out so well for you! xTieghan
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 😀
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
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!
I am really glad this turned out so well for you! Thank you Sue! Happy Thanksgiving! xTieghan
**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.
Happy Holidays to you as well! Thank you so much Hali! xTieghan
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+!
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
I am really glad this turned out so amazing for you, Bianca! Thank you for trying it! xTieghan
This may be a silly question but how do you peel the skin from the squash?
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!
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
Yum! I didn’t use as much butter and still delish.
Thank you Emily! xTieghan
Hi! Would pancetta or normal bacon work in this recipe?
Thanks!
Hey Christina,
Either one would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
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
Hello Tieghan,
I’m wondering if you can recommend an equally great butter alternative to Land O Lakes as it’s not available in Canada? Thanks so much!
Hi Steph,
I also like any European butter, sorry I am not really sure what is available to you! xTieghan