Go Back
+ servings
Hasselback butternut squash with bacon brown butter served on a platter with a spoon and rosemary.
Print Recipe
5 from 6 votes

Hasselback Butternut Squash with Bacon Brown Butter

This hasselback butternut squash makes a special side dish for the festive holidays. It's topped with a delicious bacon brown butter drizzle flavoured with garlic and rosemary. YUM!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Side Dish
Cuisine: British
Servings: 8
Calories: 196kcal
Author: Sasha Hooper

Ingredients

For the hasselback butternut squash

For the bacon brown butter

  • 5 ounces diced smoked pancetta or smoked bacon, 140g
  • 2 garlic cloves finely sliced
  • ¼ cup salted butter diced
  • 1 teaspoon finely chopped rosemary plus extra for garnish

Instructions

  • Preheat oven to 200C/400F. Line a baking sheet or cast iron skillet with parchment paper.

Hasselback butternut squash

  • Trim the top and bottom of the butternut squash. Peel and cut in half lengthwise down the centre of the squash.
    2-3 pounds butternut squash
  • Lay two chopsticks either side of the butternut halves and use a sharp knife to cut ⅛ inch slices widthways along the butternut. Take your time and be careful, hold the butternut and chopsticks to the base of the squash with your non knife hand and ensure the slices are as vertical as possible.
  • In a small bowl, mix together the oil, garlic powder, finely chopped rosemary, salt and pepper. Use a pastry brush to brush this mixture over all over the “hasselback” squash halves. Place onto the prepared baking sheet or skillet and roast in the preheated oven for 45 minutes or until tender.
    2 tablespoons olive or rapeseed oil, 1 teaspoon garlic powder, 1 teaspoon finely chopped rosemary, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper

Bacon brown butter

  • When you’re almost ready to serve, add the pancetta cubes to a small pan (preferably a light coloured one so you can see when the butter browns) and cook over medium heat until golden and crispy and the fat has rendered out, about 6-8 minutes. With 2-3 minutes to go until the bacon is perfectly crispy, add the sliced garlic and cook until golden brown but not burnt. Remove the pancetta and garlic to a plate and cool.
    5 ounces diced smoked pancetta, 2 garlic cloves
  • Add the butter to the pan you cooked the pancetta in and brown: heat the butter over medium heat and whisk continuously until the butter begins to foam and darkens and smells nutty. Be very careful not to burn it! It changes very quickly when it does - so it is worth only focusing on this one thing whilst doing it. Add the pancetta and garlic to the brown butter with the chopped rosemary and cook for a further 10-30 seconds, it’ll foam up a bit. Drizzle this over the baked squash. Garnish with extra herbs and serve immediately.
    ¼ cup salted butter, 1 teaspoon finely chopped rosemary

Notes

Serves 6 - 8 as a side dish.
Picking your squash - Make sure you get a heavy squash as sometimes they can be holey or mealy. The best way to avoid this is to ensure your squash is as dense as possible. 
Hasselback - if it's your first time attempting a hasselback, make sure to take your time, you want to be careful and deliberate. It isn’t a difficult technique but you don’t want to hurt yourself either. Make sure your slices are as vertical as possible to prevent wedges being cut out, if this happens don’t worry just place the wedge back in. Cutting at ⅛th inch between slices ensures uniform cooking but also means that your squash will be flexible to the touch when cooked which can help for serving and making it look pretty during the holidays.
Cake tester - use a cake tester or a knife and it should penetrate with ease when cooked, if there is some resistance, cook the hasselback butternut squash for a bit longer.
Preparing ahead - you can prepare most of this recipe ahead of time. Make the brown butter and let it cool in a bowl, when ready to use just heat in a skillet then add in the pre cooked bacon, garlic and chopped rosemary before serving. The actual butternut squash can be cut in half and hasselback prepared ahead of time (2-3 days in advance) just ensure you place it in a ziploc/reusable bag or wrap it in clingfilm to stop it drying out in the fridge. 

Nutrition

Serving: 1of 8 | Calories: 196kcal | Carbohydrates: 14.2g | Protein: 4g | Fat: 14.8g | Saturated Fat: 6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5g | Cholesterol: 15.3mg | Sodium: 870.7mg | Potassium: 412.3mg | Fiber: 2.7g | Sugar: 2.7g | Vitamin A: 652.3IU | Vitamin C: 24.2mg | Calcium: 62mg | Iron: 0.9mg