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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.
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.
Servings: 8
Calories Per Serving: 365 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
This post was originally published on November 5, 2019
This turned out delicious! I will definitely make it again. I was taking it to a NYE dinner party so I cooked it entirely ahead of time at home and let it sit at room temp. We gently reheated it at 300 degrees for about 25 minutes just before serving. I waited until the last minute to put the crouton/prosciutto mixture on top.
Hey Jennifer,
Awesome! Thanks for making this recipe and your feedback, love to hear it was a hit!
Happy New Year!🥂🎆
Hi, I’d like to try this for NYE. I’m having a difficult time finding fresh sage. Can I substitute dried sage or something else? Thank you.
Hey Jennifer,
Sure, dried sage is perfectly okay for you to use! I hope you love this recipe, please let me know if you have any other questions!
Delayed review but I made this for Thanksgiving and EVERYONE was talking about it as the highlight of the meal. This was my first year hosting so I was a bit nervous trying a new recipe but I made most of it the day before and everything turned out perfectly. Thanks so much for this gem!
Thanks so much, Jenna:) Love to hear this recipe was such a hit! I appreciate you making it!
Looks delicious. What could I replace the prosciutto
with to make the dish vegetarian?
Thanks so much, Kelly! I would just skip the prosciutto. I hope you love this recipe!
Wow I totally missed that 🫠 thank you!!
No worries:) Please let me know if you have any other questions!
This is our FAVORITE recipe to make in the Fall! We are going to 2 Thanksgivings this year (one lunch then dinner 🤪) and want to bring it to dinner. How would you prep ahead of time? We wont have time to fully make it day of.
Thanks so much, Courtney! You can follow the make ahead instructions written above:) Please let me know if you have any other questions!
This recipe is delicous.
But really too much butter – is this a advertising for butter?????
I made a test, the recipe works really good – but it is far too rich for a side dish.
I tested this recipe today and it was very good but I could never eat “a Turkey as a side dish to this Squash”.
I would extend this huge amount of butter with broth – and I would be sure, that there wouldn’t be any difference in taste.
We war “good” eaters – but we was stuffed after that.
Of course I see, that Land O’Lake is being advertised – but it is real too much!!! too heavy!!! butter in this delicious meal.
This dish without Turkey is much enough.
Hi Margit,
Thanks for trying this recipe and sharing your feedback. You can certainly reduce the butter to your liking next time. Thanks so much!
We are making this for Christmas dinner this year. It will be the perfect compliment to the stuffed pork loin and polenta we are making. I have made other recipes of your and look forward to this.
Thank you so much Anne! Hope you have a lovely Christmas! 🙂 xT
This was everyone’s favorite at the Thanksgiving table this year! Turned out beautifully.
Hi Tania,
Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx
This was a HIT at thanksgiving 2 years ago, and I’m making it again for the 3rd year in a row. My 3 year old loved it last year and I’m so happy it’s a vegetable! My husband is vegan and my SIL is gluten free and this is a such an easy recipe to make those separately. The cooking time stays the same for the vegan one, and the gluten free one is just a change of bread! It’s a little salty, and sweet, crispy edges and soft insides and goes so well with my brothers fried Turkey! Thanks T, this is a staple in our house.
Hey Veronica,
Happy Monday! I’m so glad your family enjoyed this dish over the past 2 years and appreciate you making it! Have a wonderful week! xxT
This was a total flop. The edges were mushy and the middle was still crunchy. First time one of your recipes let me down.
Hi Laura! Oh no! So sorry that this recipe didn’t turn out for you! Is there anything I can do to help? xT
Can this be frozen?
Hi Chloe,
Sure, I don’t see why not! I hope you love this recipe! xT