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Hasselback Butternut Squash with Maple Herb Glaze

  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Diet: Vegan


This vegan hasselback butternut squash with a maple herb glaze and a buttery pecan breadcrumb topping is a gorgeous addition to this year's Thanksgiving menu! Packed with fall flavors, it's one of my favorite ways to serve butternut squash as a side dish. 


  • 2 medium-sized butternut squash, peeled and halved lengthwise 
  • 2 tbsp olive oil
  • 2 tsp fine kosher salt, divided
  • Black pepper to taste

Maple Herb Butter:

  • 1/2 cup melted vegan butter
  • 1 1/2 tbsp maple syrup
  • 2 tbsp finely chopped fresh sage (or 1/2 tsp dried sage)
  • 1 tbsp finely chopped fresh thyme (or 1/4 tsp dried thyme)
  • 2 tsp dried Italian seasoning blend
  • 1/2 tsp fine kosher salt
  • 1/2 tsp cinnamon
  • Black pepper to taste


  • 1/2 cup panko breadcrumbs (gluten free if necessary)
  • 1/2 cup finely chopped pecans
  • 2 tbsp melted vegan butter
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • Black pepper to taste


  1. Preheat oven to 400˚F. 
  2. Peel the squash and carefully slice in half lengthwise. Use a spoon to scoop out the seeds. Rub 1/2 tbsp of olive oil and 1/2 tsp of salt and pepper to taste onto each half. Transfer to a baking sheet and roast for 20 minutes on the bottom rack of your oven.
  3. Meanwhile, whisk together all ingredients for the maple herb butter in a small bowl and set aside.
  4. After 20 minutes, remove from the oven and let cool slightly. Transfer to a cutting board. Place two chopsticks or butter knives alongside each side of the squash to prevent you from slicing all the way through the squash. Using a sharp knife, make thin slices widthwise along the entire length of the squash. Carefully return to the baking sheet (cut side up), brush with some herb butter and return to the oven for 20 minutes. 
  5. Brush the squash with maple butter 2-3 more times during roasting (every 7 minutes or so). (Carefully!) try to get some of the butter between the slices. 
  6. To make topping, melt butter and stir together with breadcrumbs, pecans, salt, cinnamon and pepper. After 20 minutes, use a spoon to spread the topping evenly over each squash and roast for an additional 10 minutes on the top rack of the oven. Pierce the squash with a fork to test doneness. Remove from oven and let cool slightly before enjoying!
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 277
  • Sugar: 5 g
  • Sodium: 947.6 mg
  • Fat: 23 g
  • Saturated Fat: 5.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18.3 g
  • Fiber: 3.1 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

Keywords: vegan hasselback butternut squash