Try this Hasselback butternut squash with crispy bacon, rosemary, and hazelnuts. It's easy to make, full of flavour, and the perfect vegetable side dish for holidays and Sunday roasts.
You'll also love my other side dish recipes like boulangère potatoes, crispy roasted sweet potatoes, and crispy smashed potatoes.
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⭐️ Why this recipe works
- Unique flavour combinations: Combining savoury bacon with aromatic rosemary and crunchy hazelnuts creates a delicious flavour profile.
- Textures: The crispy edges of the roasted squash paired with the crunchy hazelnuts and chewy bacon give great texture.
- Visual Appeal: Hasselback slicing transforms the humble squash into an elegant dish, that's easy enough for any night..
- Easy Preparation: Simple steps make this recipe accessible even for novice cooks.
🧾 Ingredients overview
- Butternut Squash: Adds sweetness and a creamy texture.
- Olive Oil: Enhances roasting and adds richness.
- Steaky Bacon: Provides a salty, smoky flavor and crisp texture.
- Fresh Rosemary: Infuses the dish with a fragrant herbal note.
- Hazelnuts: Adds crunch and nuttiness to complement the squash.
- Salt and Pepper: Seasoning to enhance flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Hasselback Butternut Squash recipe step-by-step
- Preheat the Oven: Heat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Prepare the Butternut Squash: Peel the squash, halve it lengthwise, and remove the seeds. Place each half cut side down and make thin slices across the squash, leaving the bottom intact.
- Season the Squash: Transfer the squash halves to the baking sheet. Drizzle with olive oil, season with salt and pepper, and rub to coat evenly.
- Roast the Squash: Roast for 45-50 minutes until tender and golden around the edges.
- Prepare the Garnish: While the squash roasts, fry the bacon until crispy, drain on paper towels, and chop. Mix with chopped rosemary and hazelnuts.
- Add the Garnish: Sprinkle the bacon, rosemary, and hazelnut mixture over the squash, ensuring it gets into the slices.
- Finish and Serve: Return the squash to the oven for 10 minutes to meld flavours.
📖 Variations
- Bacon Substitution: Instead of steaky bacon, use pancetta for a milder flavour.
- Herb Variation: Swap fresh rosemary with thyme for a different herbal note.
- Nut Alternatives: Substitute hazelnuts with pecans or almonds for varied texture and flavour.
- Sweet Twist: Drizzle maple syrup over the squash before roasting for a hint of sweetness.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Enhance Sweetness: Before roasting, brush the squash with a mixture of maple syrup or honey diluted with a little olive oil for a caramelized glaze.
- Crispy Edges: For extra crispy edges, roast the squash at a slightly higher temperature (around 220°C / 425°F) for the last 10-15 minutes of cooking.
🍯 Storing and reheating leftovers
- Fridge: Store cooled squash in an airtight container for up to 3 days.
- Reheat: Warm in a 150°C oven until heated through, or microwave in short bursts until hot.
❓Recipe FAQ's
Look for a squash with a uniform tan color and no green patches. It should feel heavy for its size and have a matte, rather than shiny, skin. Avoid squash with deep cuts or soft spots.
Yes, you can omit the bacon and still enjoy the roasted squash with the herb and nut garnish. Alternatively, you can substitute bacon with vegetarian alternatives like smoked tofu or tempeh.
Leftovers can be pureed into a creamy soup, added to salads, or used as a filling for quesadillas or sandwiches. It can also be stirred into pasta dishes or risotto for added flavour.
Yes, you can adapt this recipe for an air fryer. Cut the squash into smaller pieces, toss with oil and seasonings, and air fry at 180°C (356°F) for about 15-20 minutes, shaking the basket halfway through.
Looking for other butternut squash recipes like this? Try these:
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Easy Hasselback Butternut Squash
Ingredients
- 1 medium butternut squash, about 1 kg (2 lbs)
- 2 tablespoons olive oil
- 4 slices steaky bacon, smoked or unsmoked, cut into lardons
- 2 tablespoons fresh rosemary, chopped
- 50 grams (¼ cups) hazelnuts, roughly chopped
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
Prepare the Butternut Squash:
- Peel the butternut squash and cut it in half lengthwise. Remove the seeds. Place each half cut side down on a cutting board. Using a sharp knife, make thin slices across the squash, being careful not to cut all the way through. The slices should be about 3 mm apart.
Season the Squash:
- Place the prepared squash halves on the lined baking sheet. Drizzle with olive oil and season with salt and pepper. Rub the oil and seasoning evenly over the squash.
Roast the Squash:
- Roast in the preheated oven for 45-50 minutes, or until the squash is tender and the edges are golden and slightly crispy.
Prepare the Garnish:
- While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel to drain. Once cooled, chop the bacon into small pieces.
Add the Garnish:
- In a small bowl, combine the chopped bacon, chopped rosemary, and hazelnuts.
Finish the Squash:
- Remove the squash from the oven and sprinkle the bacon, rosemary, and hazelnut mixture over the top. Return to the oven and bake for an additional 10 minutes, allowing the flavors to meld and the hazelnuts to toast slightly.
Serve:
- Transfer the hasselback butternut squash to a serving platter. Serve warm.
Notes
- Cutting Hasselback Style: Placing chopsticks or wooden spoons on either side of the squash while cutting can help prevent slicing all the way through.
- Variations: For a vegetarian option, omit the bacon and sprinkle with smoked paprika for added flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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