Name: Hasselback Butternut Squash With Maple Herb Glaze Recipe
Total time: 60 min
Yield: 6
Cuisine: American

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this vegan hasselback butternut squash with a maple herb glaze and a buttery pecan breadcrumb topping is a gorgeous addition to this year's thanksgiving menu Packed with fall flavors, it's one of my favorite ways to serve butternut squash as a side dish. 

How to make Hasselback Butternut Squash With Maple Herb Glaze Recipe

Lexi

Crawler

American

<p>this vegan hasselback butternut squash with a maple herb glaze and a buttery pecan breadcrumb topping is a gorgeous addition to this year's thanksgiving menu Packed with fall flavors, it's one of my favorite ways to serve butternut squash as a side dish. </p>

Vegetarian

Vegan

Medium sized butternut squash,  peeled and halved lengthwise

Olive oil

Fine kosher salt,  divided

Black pepper to taste

Melted vegan butter

Maple syrup

Finely chopped fresh sage

Finely chopped fresh thyme

Dried italian seasoning blend

Fine kosher salt

Cinnamon

Panko breadcrumbs

Finely chopped pecans

Salt

step 1

Peel the squash and carefully slice in half lengthwise. Use a spoon to scoop out the seeds. Rub tablespoon of olive oil and teaspoon of salt and pepper to taste onto each half. Transfer to a baking sheet and roast for 20 minutes on the bottom rack of your oven.

step 2

Meanwhile, whisk together all ingredients for the maple herb butter in a small bowl and set aside.

step 3

After 20 minutes, remove from the oven and let cool slightly. Transfer to a cutting board. Place two chopsticks or butter knives alongside each side of the squash to prevent you from slicing all the way through the squash. Using a sharp knife, make thin slices widthwise along the entire length of the squash. Carefully return to the baking sheet (cut side up), brush with some herb butter and return to the oven for 20 minutes.

step 4

Brush the squash with maple butter 2-3 more times during roasting (every 7 minutes or so). (carefully!) try to get some of the butter between the slices.

step 5

To make topping, melt butter and stir together with breadcrumbs, pecans, salt, cinnamon and pepper. After 20 minutes, use a spoon to spread the topping evenly over each squash and roast for an additional 10 minutes on the top rack of the oven. Pierce the squash with a fork to test doneness. Remove from oven and let cool slightly before enjoying!

step 6

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