This garlic butter roasted butternut squash turns a simple fall vegetable into an impressive Hasselback-style side dish. The squash is partially roasted first so it’s easy to slice, then brushed with garlic butter, olive oil, Cajun seasoning, and black pepper before going back into the oven until tender and caramelized. It’s a beautiful side for fall dinners, Thanksgiving, and other holiday meals.
Looking for more ways to cook butternut squash? Explore our roasted butternut squash recipes.
Photo credit: © Eatwell101.com
Ingredients list for the Garlic Butter Roasted Butternut Squash recipe
- 1 large butternut squash (2 to 3 lbs)
- 2 tablespoons salted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- Pinch of Cajun seasoning
- Salt and ground black pepper
- Chopped parsley, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat the oven to 420°F (215°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Peel the squash, then brush the halves with olive oil and season lightly with salt and pepper. Arrange cut-side down in a baking dish and roast for about 20 minutes, until slightly softened.
2. Meanwhile, combine the melted butter, olive oil, garlic, Cajun seasoning, and black pepper in a small bowl.
3. Let the squash cool just enough to handle. Place a wooden spoon on each side of a squash half, then cut thin slices about 2–3 mm apart, stopping before cutting all the way through. Repeat with the second half.
4. Return the squash to the baking dish and brush generously with the garlic butter mixture, working some of it between the slices.
5. Roast until tender and caramelized, basting with the pan juices every 8–10 minutes. Broil briefly at the end, if desired, for more browning. Finish with chopped parsley and a pinch of salt before serving.
Photo credit: © Eatwell101.com
Tips for the roasted butternut squash recipe
This roasted Hasselback butternut squash recipe is a perfect, delicious, and unique addition to your Thanksgiving table (or any Holiday table, by the way). Here are a few tips to make it incredible:
- Roast the squash briefly before slicing it Hasselback-style. Partially cooking it softens the flesh and makes thin, even cuts much easier.
- Place the handles of two wooden spoons alongside the squash while slicing to help prevent the knife from cutting all the way through.
- Keep the slices thin and evenly spaced so the garlic butter can work its way between them.
- Cooking time varies with squash size, so check for tenderness toward the end rather than relying only on the clock.
What to serve with the roasted butternut squash
Serve roasted butternut squash alongside roast chicken, turkey, pork, steak, or fish. It’s also a natural side for Thanksgiving and other fall or holiday meals. For a meatless dinner, pair it with lentils, beans, or a hearty grain dish.
How to make the roasted butternut squash ahead?
If you’re hosting a party, you might want to make the butternut squash a little ahead of time. To do so, roast the butternut squash through step 1, then remove it from the oven, let it cool, and keep it in the refrigerator, covered, for 1-2 days. When you’re ready, remove the butternut squash from the refrigerator and slice it while you preheat your oven to 420ºF (215ºC). Then follow the remaining steps to roast the butternut.
How to store the Hasselback butternut squash leftovers?
You can keep the roasted butternut squash leftovers for 2 days in an airtight container in your refrigerator. Reheat in the oven, covered, for 10-20 minutes.
More butternut squash recipes you might like
- Garlic Butter Butternut Squash Steaks
- Roasted Butternut Parmesan
- Garlic Butter Parmesan Baked Butternut Squash
- Coconut Butternut Lentil Stew
Photo credit: © Eatwell101.com
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Reviews
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How did it turn out?
This receipe was simple to make and so delicious! I used vegan butter, Tuscan olive oil, and granulated garlic as that's what I had on hand. I paired it with a black bean stew with my garden tomato and peppers, pita, and hummus. I'll be making this again and again!
This looks stellar! Absolutely eye-catching. Method is amazing, including the tip to put wooden spoon handle along side the squash to prevent cutting all the way through. The only addition I would make to the recipe is to add some spiced broken roasted pecan pieces. I have a perfect specimen to try this recipe. Looking forward to it. And the effort as well. Thanks.
Fabulous garlic, buttery taste. First time I’ve cooked butternut squash and I loved it.
I tried it again with frozen squash but it wasn’t the same. I’ll only use fresh from now on.Perfect recipe, it was delicious! We had it with a side of chicken breast
I followed this recipe step by step and it was absolutely DELICIOUS and the squash came out so soft it just fell apart in my mouth!
I paired it with some meatless grounds. I cooked in butter, minced garlic, and some cayenne pepper to slightly mimic the Squash recipe. Then I served it 1/4 of the squash in a bowl with left over pasta. Such an amazing and simple dish and so easy to mix it with anything else you may have in the fridge.
A true 10/10 would recommend!
