Transform your holiday table with this showstopping Roasted Hasselback Butternut Squash. Tender, golden squash is infused with the savory warmth of sage, rosemary, and garlic before being topped with a festive medley of crispy bacon, sweet-tart cranberries, and crunchy pepitas. This dish is a perfect blend of comforting flavors and elegant presentation, making it a must-have for your Thanksgiving or Christmas feast.
Roasted Hasselback Butternut Squash
Makes 6 to 8 servings
Ingredients
- ¼ cup olive oil
- 3 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped garlic
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 3 butternut squash (2 pounds each)
- 4 slices thick-cut bacon, chopped
- 1 medium shallot, chopped
- ½ cup chopped dried sweetened cranberries
- ½ cup roasted salted pepitas
- Garnish: flaked sea salt, chopped fresh rosemary
Instructions
- In a small saucepan, combine oil, sage, rosemary, garlic, kosher salt, and paprika. Heat over medium-high heat, stirring occasionally, until oil is bubbly and garlic is browned, 2 to 3 minutes. Remove from heat, and let stand for 10 minutes.
- Preheat oven to 400°.
- Peel squash. Cut squash in half lengthwise, and remove seeds. Place cut side down, and make crosswise cuts ¼ inch apart without cutting through squash. Place on a rimmed baking sheet, and brush evenly with oil mixture. Cover with foil.
- Bake for 20 minutes. Uncover and bake until squash is tender, about 25 minutes more.
- In a skillet, cook bacon over medium heat, stirring frequently, until almost crisp. Add shallot, and cook, stirring occasionally, until bacon is crisp, 2 to 3 minutes. Drain.
- In a small bowl, combine bacon mixture, cranberries, and pepitas. Spoon over squash just before serving. Garnish with sea salt and rosemary, if desired.
