’Tis the season for Hasselback Butternut Squash with maple pecan drizzle! This dish will be a stunner on the holiday table, but it’s not all about looks—the maple flavour, tender squash, and caramelised nuts make it delicious.
Every time I look at the photos for this hasselback butternut squash I remember just how delicious it was. I mean, truthfully you can never go wrong with butternut squash, but let me tell you friends: this dish is worth making. Again and again.
I really wanted a holiday dish for vegans and non-vegans alike that would have everyone saying “WOW” as it was placed on the table. Of course, not only does it look beautiful, it tastes that way too. The squash itself has so much flavour and that maple pecan drizzle does wonders to complement it.
The best part is that even though this is a stunner for the holiday table, it’s easy enough to make anytime!
Why You’ll Love This Hasselback Butternut Squash
- A show-stopping side dish . This is a side dish that will definitely impress your guests, whether they are vegan or not. The beautiful presentation and layers of flavour make it a standout on any table.
- Easy to prepare . While it may look intimidating, making the slits in the squash is actually quite simple and doesn’t take much time at all. Plus, the maple pecan drizzle is just a quick mix of ingredients—the oven does most of the work!
- Perfect for special occasions . Whether it’s Thanksgiving, Christmas, or any other holiday, this hasselback butternut squash is a perfect dish to serve up for special gatherings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Hasselback Butternut Squash:
- Butternut squash – Cut it in half lengthwise, then scoop out the seeds and pulp. I peel the squash too, but you can leave the skin on if you’d like; it is edible, but the texture is a bit tougher than delicata and acorn squash.
- Oil
- Sea salt and black pepper
- Thyme – Fresh thyme has a woody flavour that pairs beautifully with earthy, sweet winter squash.
- Water
For the Maple Pecan Drizzle:
- Maple syrup – Be sure to buy maple syrup, not pancake syrup!
- Allspice
- Cayenne – I like it hot, but you can use less or omit it altogether.
- Dried sage – I recommend rubbed sage, not ground.
- Fresh thyme
- Chopped pecans – Since you’ll be chopping the pecans anyway, buy the less expensive pecan pieces instead of whole pecans.
How to Make Hasselback Butternut Squash
- Prepare . Preheat your oven to 425°F and line a baking sheet or dish with parchment paper, foil, or a silicone mat.
- Season . Set the butternut squash halves on the lined baking sheet. Coat them with oil, then season with salt and pepper.
- Roast . Place the pan in the oven and roast the squash halves for 15 minutes.
- Make the drizzle . Whisk together the maple syrup, allspice, cayenne pepper, dried sage, and fresh thyme.
- Cut the squash . Transfer the squash to a cutting board. Use a sharp knife to create slits ¼” apart on the butternut squash.
- Add the drizzle and herbs . Return the sliced squash to the baking sheet. Brush with the maple drizzle, reserving about a tablespoon. Push a few pieces of fresh thyme into the slits of the squash, then add 2 to 3 tablespoons of water into the bottom of the baking dish to prevent burning.
- Bake . Place the pan in the oven and bake for 50 more minutes. Add the chopped pecans to the reserved maple drizzle, then pour the mixture over the top of the squash. Bake for 5 minutes more. Cool slightly, then serve.
Tips for Success
- Make sure to slice the squash carefully . Don’t slice too deep! This will ensure that the slices stay together and create a beautiful presentation. You can set a a chopstick on either side of the squash (the long sides, not the short ones!) and they’ll keep you from slicing too far down.
- Top off the water as needed. Check every 15 minutes or so to make sure the water hasn’t baked off. If the pan is dry, add more.
- Tent with foil . If the tops of the hasselback butternut squash begin browning too quickly, loosely tent the pan with foil.
Variations
If you want to go more savory than sweet, you can skip the maple glaze and use browned butter. Not all vegan butter will brown, but my homemade vegan butter does! Add vegan Parmesan and minced sage leaves for the perfect finishing touch.
Serving Suggestions
Enjoy this hasselback butternut squash as a side dish for vegan turkey or vegan meatloaf . If you’re serving it for a holiday, it’s fantastic alongside other vegan favourites like cranberry orange sauce , vegan mashed potatoes , vegan gravy , and sweet potato soufflé .
How to Store Leftovers
Store leftover hasselback butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F until warmed through or in the microwave.
Can I Freeze This Recipe?
You can freeze hasselback butternut squash for up to 3 months. Place the squash in an airtight container or freezer bag. When ready to eat, thaw overnight in the fridge and reheat according to the instructions above.
More Butternut Squash Recipes
- Butternut Squash Soup
- Butternut Squash Mac and Cheese
- Vegan Butternut Squash and Apple Soup
- Butternut Squash Pasta Bake
Ingredients
Hasselback Butternut Squash
- 1 butternut squash , halved, peeled, seeds removed
- 1 tablespoon oil
- Sea salt and black pepper
- Thyme on stems to push into butternut squash
- 2-3 tablespoons water
Maple Pecan Drizzle
- 2 1/2 tablespoons maple syrup
- ½ teaspoon all spice
- ½ teaspoon cayenne – I like it hot , you can lower to ¼ teaspoon or remove
- ½ teaspoon dried sage
- 1 tablespoon fresh thyme , chopped
- ¼ cup chopped pecans , reserve until the end of the recipe
Instructions
- Preheat oven to 425°F/220°C.
- Line a baking sheet or dish (with slightly high edges) with parchment paper, foil, or a silicone mat. Set aside.
- Halve your squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (until you reach the deep orange flesh). Place your butternut squash halves down on the lined baking sheet/dish.
- Rub oil all over both sides of the butternut squash, including the side facing down. Use more oil if needed depending on the size of your butternut squash. Season with sea salt and black pepper.
- Roast your squash halves for 15 minutes.
- While squash halves are roasting, mix the Maple Drizzle ingredients – the maple syrup, all spice, cayenne pepper, dried sage and fresh thyme together with a whisk (everything except the pecans). Set aside until ready to use.
- Remove squash from baking sheet and place onto a cutting board (I use a large spatula to help move them).
- Using a sharp knife, create slits ¼” apart on the butternut squash (look at the photo above). Try to slice deeply, but don’t cut through it. It’s okay if you do once or twice, it’s still beautiful! You can use chopsticks on either side of the butternut squash to help guide you so you don’t slice all the way through.
- Place the now sliced squash halves back onto the baking sheet. Brush the squash with the maple drizzle, reserving about a tablespoon. Push a few pieces of fresh thyme still on their stems into the slits of the squash.
- Add in the 2 to 3 tablespoons of water into the bottom of the baking dish to prevent burning. The liquid will also caramelise beautifully. Bake for 50 more minutes. Check every 15 minutes or so to see if the water has run out, then add more. If the tops of the butternut squash begin browning too quickly, tent with some foil.
- Remove from oven, add the chopped pecans into the last of the reserve maple drizzle, then pour it all over the top of the squash. Bake for 5 more minutes.
- Remove, allow to cool slightly and enjoy!
Notes
Hasselback Butternut Squash
Ingredients
Hasselback Butternut Squash
- 1 butternut squash halved, peeled, seeds removed
- 1 tablespoon oil
- Sea salt and black pepper
- Thyme on stems to push into butternut squash
- 2-3 tablespoons water
Maple Pecan Drizzle
- 2 1/2 tablespoons maple syrup
- ½ teaspoon all spice
- ½ teaspoon cayenne - I like it hot you can lower to ¼ teaspoon or remove
- ½ teaspoon dried sage
- 1 tablespoon fresh thyme chopped
- ¼ cup chopped pecans reserve until the end of the recipe
Instructions
- Preheat oven to 425°F/220°C.
- Line a baking sheet or dish (with slightly high edges) with parchment paper, foil, or a silicone mat. Set aside.
- Halve your squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (until you reach the deep orange flesh). Place your butternut squash halves down on the lined baking sheet/dish.
- Rub oil all over both sides of the butternut squash, including the side facing down. Use more oil if needed depending on the size of your butternut squash. Season with sea salt and black pepper.
- Roast your squash halves for 15 minutes.
- While squash halves are roasting, mix the Maple Drizzle ingredients - the maple syrup, all spice, cayenne pepper, dried sage and fresh thyme together with a whisk (everything except the pecans). Set aside until ready to use.
- Remove squash from baking sheet and place onto a cutting board (I use a large spatula to help move them).
- Using a sharp knife, create slits ¼” apart on the butternut squash (look at the photo above). Try to slice deeply, but don’t cut through it. It’s okay if you do once or twice, it’s still beautiful! You can use chopsticks on either side of the butternut squash to help guide you so you don’t slice all the way through.
- Place the now sliced squash halves back onto the baking sheet. Brush the squash with the maple drizzle, reserving about a tablespoon. Push a few pieces of fresh thyme still on their stems into the slits of the squash.
- Add in the 2 to 3 tablespoons of water into the bottom of the baking dish to prevent burning. The liquid will also caramelise beautifully. Bake for 50 more minutes. Check every 15 minutes or so to see if the water has run out, then add more. If the tops of the butternut squash begin browning too quickly, tent with some foil.
- Remove from oven, add the chopped pecans into the last of the reserve maple drizzle, then pour it all over the top of the squash. Bake for 5 more minutes.
- Remove, allow to cool slightly and enjoy!
Notes
Nutrition
Hasselback Butternut Squash https://jessicainthekitchen.com/hasselback-butternut-squash-with-maple-pecan-drizzle/ December 1, 2023
These soft and chewy Gingersnap Molasses Cookies are a must-make for the holidays. They’re vegan, gluten-free and delicious, so everyone will enjoy them!
If you’re a ginger fan, you’re going to devour these gingersnap molasses cookies. And if you’re not, well, you will still love them because they have the perfect ginger flavour balanced alongside the other spices.
When you bite in, you get that divine sugar coating, which encases the cookie with a slight crunch. Beneath the crisp exterior, they have that perfect chew, and a burst of flavour comes your way thanks to the cozy spices and rich molasses.
While these gingersnap molasses cookies are ideal for the holidays, they’re also a cookie you’ll want to eat year-round!
Why You’ll Love This Gingersnap Molasses Cookie Recipe
- Cozy flavour . These cookies are the perfect blend of ginger, cinnamon, and allspice. They’ll make you want to curl up with a warm blanket and a cup of hot chocolate!
- Quick and easy . With hardly any chilling time required, this recipe can be made in just 30 minutes! Simply chill the dough while the oven preheats.
- Gluten-free and vegan . This version of gingersnap molasses cookies is perfect for those with gluten allergies or dietary restrictions, but they’re so delicious that everyone else will love them too!
- Freezer-friendly . The cookie dough freezes perfectly, so you can make a batch ahead of time and have fresh cookies whenever you want them!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unrefined turbinado cane sugar
- Salted vegan butter – While many cookie recipes call for softened butter, in this case we want it cold!
- Egg substitute – Use either one flax egg or the equivalent of one egg from another vegan substitute.
- Vanilla extract – Vanilla enhances the overall flavor of these gingersnap molasses cookies.
- Cane molasses – I recommend a mild or dark molasses, but not blackstrap, which can be overpowering in baked goods.
- Gluten free baking flour mix – Or use regular all-purpose flour.
- Baking soda
- Spices – Ground cinnamon, ginger, and allspice bring warmth and coziness.
- Sea salt
- Unrefined cane sugar – You’ll roll the balls of dough in this.
How to Make Gingersnap Molasses Cookies
- Cream the butter and sugar . In a large mixing bowl or the bowl of a stand mixer, cream the sugar and butter until light and fluffy, which should take about 5 minutes.
- Finish mixing the wet ingredients . Scrape down the sides of the bowl and mix in the egg replacement, vanilla extract, and molasses.
- Mix the dry ingredients . In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, allspice, and ginger.
- Finish the dough . Add the dry ingredients to the molasses mixture in 3 different portions, mixing each time for about 15 seconds. Scrape down the sides of the bowl and mix one more time.
- Chill . Form the dough into a ball and place the bowl in the refrigerator while you preheat the oven to 350°F. In another bowl, add the sugar for rolling the cookies.
- Form the cookies . Once the oven is preheated, take the dough out the fridge. Use a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop) to scoop the dough and roll into a ball, then roll each ball in the sugar to coat.
- Bake . Place the balls of dough on a cookie sheet lined with a silicone baking mat , allowing space for them to spread a bit. Bake for 12-14 minutes.
- Cool . Allow the gingersnap molasses cookies to cool partially on the pan before moving to a cooling rack to cool completely.
Tips for Success
- Spray the measuring cup for the molasses with oil . This will ensure that all of the molasses pours out, instead of sticking!
- Don’t skip the chilling . This dough needs to be chilled before baking to prevent the cookies from spreading too much. The good news is that you only need a few minutes of chilling time while the oven preheats!
- Use good quality ingredients . The molasses is a key ingredient in this recipe, so make sure you use a high-quality brand for best results.
- Let the cookies cool before eating . These gingersnap molasses cookies will continue to set once removed from the oven, so let them cool on a wire rack before enjoying.
Variations
- Add chocolate chips . For some added indulgence, mix some dairy-free chocolate chips into the gingersnap molasses cookie dough before baking.
- Top with icing or glaze . Drizzle some homemade icing or glaze on top of the cookies for extra sweetness.
- Add nuts or dried fruit . For some added texture and flavour, add chopped nuts or dried fruit into the cookie dough before baking.
How to Store
These gingersnap molasses cookies will last for up to 5 days in an airtight container at room temperature.
Can I Freeze This Recipe?
- Freeze the dough . Roll the gingersnap molasses cookie dough into balls, coat in sugar, place them on a baking sheet lined with parchment paper or silicone mat, then freeze until solid (about 2 hours). Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When ready to bake, let the dough thaw in the fridge for a few hours before baking as directed.
- Freeze the baked cookies . Let the cookies cool completely before freezing them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
More Vegan Cookie Recipes
- Vegan Oatmeal Cookies
- S’mores Cookies
- Vegan Lactation Cookies
- Air Fryer Chocolate Chip Cookies
- Banana Oatmeal Cookies
Ingredients
- 1 cup cane sugar , (192g) or any sugar
- ¾ cup salted vegan butter , cold* (169.5g)
- 1 vegan egg substitute , – 1 flax egg or powder*
- 1 teaspoon vanilla extract
- ¼ cup cane molasses , (84g)
- 2 cups gluten free baking flour mix , (296g) (I use Bob’s Red Mill 1:1 Baking Flour) – you can also use all purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoons ground ginger
- ½ teaspoon sea salt
- ½ teaspoon allspice
- ¼ cup unrefined cane sugar , (for rolling) 48g
Instructions
- In a large bowl, using a stand or hand mixer , cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, the vanilla and the molasses, and blend again for another minute.
- In a separate bowl (I usually just mix them in the measuring scale container), mix together the flour, baking soda, cinnamon, salt, allspice and ginger. Add the flour mixture into the molasses mixture in 3 different portions, mixing each. time for about 15 seconds. Scrape down the bowl again and mix one more time.
- Gather the dough together into a ball and place the container in the fridge while the oven preheats. Preheat the oven to 350°F/180°C degrees. In a bowl, add the sugar for rolling the cookies in. Set aside.
- Once preheated, take the dough out the fridge. Using a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop), scoop the dough and roll into a ball. Roll dough into 1 inch size balls or use a 1 1/4 -inch ice cream scoop. Roll each cookie dough in the sugar to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing some space between each cookie.
- Bake 12-14 minutes at 350°F/180°C degrees. Allow to cool partially before moving to a cooling rack to cool completely. Enjoy! Store the cookies in an air tight container once cooled.
