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Has anyone ever pushed back their chair from the table and with a quivering pointing finger said "OMG, the squash." No? Well, this is the year that changes. Hasselback butternut squash with maple miso glaze, crispy sage leaves, and cranberry pistachio breadcrumbs? Yeah, it's the perfect, tastefully creative addition to this year's Thanksgiving table.
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Vegan Hasselback potatoes are one thing, but the thing about 'taters is they don't hang in the cyph' with maple and miso nearly as well as a sweeter veggie does. Come on Mr. Potatohead, don't you know anything about puff puff pass?!?
Brush these squash halves twice with maple miso glaze as they roast, pile on the panko-pistachio-cranberry topping, scatter crispy sage on top because you feel like it, and you've got a dish that is completely undecided on whether it's a side or the main dish.
Plate these up next to a stuffed vegan turkey roast or a mushroom Wellington and of course some dairy-free mashed potatoes. This makes your Thanksgiving table look like you hired a caterer, when really you just committed to some strategic knife work and some extra-good glaze.
Jump to:
🥰 Why you'll adore this Hasselback squash recipe
✊ Vegan AF & Maybe GF: Of course these don't have animal-based ingredients in them because enslaving and killing those cute living creatures is avoidably mean and nasty nonsense. Use gluten-free panko in the topping and you're covered on that front too.
🥜 Iconic Texture Combo: Toasted pistachios and cranberries in a crispy panko crust on top of tender roasted squash, it's like the Beyoncé and Jay-Z of texture pairings. Not the Johnny Depp and Amber Heard of texture (that award goes to cottage cheese mixed with chia pudding…)
✅ Tested and Approved Worldwide: Like all of my vegan Thanksgiving recipes, this was perfected with feedback and notes from 1,000+ recipe testers from around the world.
🤘learn to make insanely flavorful vegan sides
This guide to my most popular vegan side dishes is 100% FREE, & you'll love the actual heck out of it 🥰
🎃 Hasselback Squash Ingredients
The Squash
If you have an option, get smaller squashes to make this with. That way a half squash portions out beautifully for 1 or 2 people without being a mountain of food that will weigh down the galaxy and drown our speck of a plant in infinite celestial gravy.
Fun fact, this recipe does not really work well with other squash or pumpkin varieties. Sorry I tried and it was a sh*tshow. Butternut is solid flesh all the way through, minus the single seed pocket area, which is exactly why it holds together even after you've gone and made a zillion cuts into it.
Miso
White miso is what is yummiest in this recipe because it is mellow, salty, and a touch sweet. I use it instead of plain salt across a bunch of my holiday dishes like my gochujang kabocha squash soup, my tofu turkey baby, and my vegan sausage rolls.
Panko Breadcrumbs
Panko gives the topping its crunch, toasting up golden in the oven and creating that textural contrast against the soft roasted squash underneath. Gluten-free panko subs in with basically no noticeable difference in the final texture. Heads up though, plenty of gf panko brands quietly sneak egg in, so check that label before you toss it in the cart.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Harissa Hasselback Squash
Easy and yummy flavor tweak: Baharat in the marinade, harissa in the glaze, a drizzle of fresh shatta or zhoug sauce at the end.
Curried Hasselback Squash
Add a spoonful of Madras curry powder or Japanese curry powder to the miso glaze. Finish with mint chutney and tamarind sauce.
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📖 How to make vegan Hasselback Squash
Aight, this one has a few stages, but none of them are hard, I promise. It's just slicing, roasting, glazing, more roasting, topping, even more roasting. Follow the steps and tips below, or scroll to the recipe card if you already know the drill.
Step One
Hasselback to the Future:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and brush it lightly with olive oil.
Peel the butternut squashes and cut them in half lengthwise. Scoop out and discard the seeds, or toast them up separately with olive oil and spices, seriously, don't waste those.
Place each squash half cut-side down and position 2 wooden chopsticks or wooden spoon handles along each side to stop the knife from cutting all the way through. Make thin, evenly spaced cuts across each squash, stopping when the knife hits the chopsticks. Repeat with all the halves.
Step Two
Ralph Marinader:
Whisk together the olive oil, balsamic vinegar, and tamari.
Step Three
Roastbusters:
Brush the marinade evenly over the squash, working it into the cuts as much as you can. Arrange cut-side down on the baking sheet and roast for 30-35 minutes, until nearly roasted through.
Step Four
Miso Impossible:
While the squash roasts, heat the olive oil in a small saucepan over medium-low heat. Once warm, about 90 seconds, add the garlic and ginger and cook for 1 minute, stirring frequently. Add the Dijon mustard, cinnamon, and nutmeg and cook for 30 seconds.
Stir in the maple syrup and apple cider vinegar and bring to a gentle simmer, cooking for 2 minutes, whisking occasionally. Remove from heat and whisk in the miso until smooth.
Step Five
Glazed and Confused:
Pull the squash out and use a utensil to fan the slices out slightly from one another. Brush generously with the maple miso glaze, working it into the cuts. Return to the oven and roast for 12 to 15 minutes, until tender when pierced with a knife and the edges are deeply browned.
Step Six
Cran Theft Auto:
While the squash finishes roasting, combine the panko, pistachios, cranberries, nutritional yeast, salt, black pepper, and olive in a bowl.
Step Seven
For Goodness Bake:
Pull the squash out and bump the oven to 425°F (220°C). Brush with another layer of glaze and sprinkle the topping evenly over the cut surfaces, gently pressing it into the grooves. Return to the oven and bake for 8 to 10 minutes, until the topping is crisp and golden.
Step Eight
Sage Advice:
Toss the sage leaves in a bowl with the olive oil and massage until lightly coated all over. Spread on a parchment-lined baking pan and bake at 425°F (220°C) for 4-5 minutes, until crisp.
Step Nine
Hasselbackstreet Boys:
Arrange the roasted squash on a serving platter and scatter the crispy sage over the top.
💡Serving Ideas
Thanksgiving is more fun with the dopest sides in the universe, so here's what I recommend:
Set it next to vegan green bean casserole, maple roasted carrots or roasted parsnips and just let the sides be better than the mains this year. Vegan corn casserole or vegan truffle mac and cheese covers whoever wants something luscious and cheesy to retreat to.
Harissa roasted cauliflower brings the heat and acid (sorry Burning Man peeps, that's not what I mean) this glaze needs a counterweight for. Butternut squash salad is a great fresh counterbalance for the heavy cooked vibes, and if 2 squash dishes on the same table aren't a red flag to you, well, it isn't to me either.
👉Top tips
- Choose Squash With a Long, Straight Neck: That's where all the good, solid flesh is. Grab smaller squashes that are mostly bulb because those will hold together best.
- Support Your Local Squash: This thing gets fragile once it's roasted and will fall apart if you try to move it with one thick spatula and a prayer. Grab a thin spatula, and if you need it, don't be shy about using a second spatula.
- Serve It Hot, Straight From the Oven: Those crispy edges have maybe 5 good minutes in them before they go soft. Build your timeline around the squash, not the other way around.
🤷♀️ Recipe FAQs
It usually just needs a little help. Gently press down and fan the slices apart with your fingers after the first roast (not while it's still super-hot though), once the squash has softened enough to be more flexible.
Yes, as long as you use gluten-free panko in the topping. Every other ingredient here is naturally gluten free.
🧊 In the Fridge
Store in an airtight container for up to 4 days. The topping will soften somewhat, which is just the nature of leftovers.
🔥 Reheating
Warm in a 375°F (190°C) oven for about 12-14 minutes, until heated through. A quick minute or 2 under the broiler at the end helps crisp the topping back up.
✌️More Butternut Squash Recipes You Will Flip Out About:
Hasselback Butternut Squash Recipe
Equipment
- Wooden chopsticks
Ingredients
For The Squash:
- 2 small butternut squashes about 1.5 lbs. each
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari
For the Maple Miso Glaze:
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons Dijon mustard
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 2 tablespoons miso paste
For the Topping:
- ⅓ cup panko breadcrumbs or gluten-free panko
- ¼ cup raw shelled pistachios finely chopped
- ¼ cup dried cranberries chopped
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons olive oil
For the Crispy Sage:
- 20 leaves fresh sage
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, and brush it lightly with olive oil.
- Peel the butternut squashes and cut them in half lengthwise. Scoop out and discard the seeds (or toast them up as a little snacky with olive oil and spices -YUM).
- Place each squash half cut-side down on a cutting board. Position 2 wooden chopsticks or the handles of 2 wooden spoons along each side of the squash to prevent the knife from cutting all the way through. Make thin, evenly spaced cuts across each squash, stopping when the knife reaches the chopsticks. Repeat with the remaining squash halves.
- Whisk together the olive oil, balsamic vinegar, and tamari. In a small cup using the tines of a fork.
- Brush the roasting marinade evenly over the squash, working it into the cuts as much as possible. Arrange the squash cut-side down on the prepared baking sheet and roast for 30-35 minutes until the squash is nearly roasted through.
- While the squash roasts, prepare the glaze. Heat the olive oil in a small saucepan over medium-low heat. After 90 seconds when the oil is warm, add the garlic and ginger and cook for 1 minute, stirring frequently. Add the Dijon mustard and cinnamon and cook for 30 seconds. Stir in the maple syrup and apple cider vinegar and bring to a gentle simmer. Cook for 2 minutes, whisking occasionally. Remove from the heat and whisk in the miso until smooth.
- Remove the squash from the oven and use a utensil to slightly fan the slices open. Brush generously with the maple miso glaze, working the glaze into the cuts. Return the squash to the oven and roast for 12-15 minutes until the squash is tender when pierced with a knife and the edges are deeply browned.
- While the squash finishes roasting, prepare the topping. Combine the panko, pistachios, cranberries, nutritional yeast, salt, black pepper and olive oil in a bowl.
- Remove the squash from the oven and increase the oven temperature to 425°F (220°C). Brush the squash with another layer of glaze and sprinkle the topping evenly over the cut surfaces, gently pressing it into the grooves. Return to the oven and bake for 8-10 minutes, until the topping is crisp and golden.
- Place the sage in a bowl with the olive oil and massage the leaves until they are all lightly oiled. Place them on a parchment paper lined baking pan in the oven at 425°F (220°C) for 4-5 minutes until crisp.
- Arrange the roasted squash on a serving platter and scatter the crispy sage over the top.
Notes
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