Hasselback Butternut Squash with Maple-Pecan Glaze

This vegan Hasselback Butternut Squash with Maple-Pecan Glaze recipe features a tender, caramelized squash topped with crunchy pecans and a rich, date or maple syrup glaze. Perfect for fall meals or holiday gatherings, this plant-based dish is packed with flavor, fiber, and wholesome goodness.

Simple. Delicious cold or warm. Festive. Healthy.

Nutritional Benefits

Butternut Squash: High in vitamin A and C, supports immune health, and promotes good vision. Serotonin-boosting veggie!

Pecans: Rich in healthy fats, fiber, and antioxidants, helping with heart health and reducing inflammation.

Date Syrup (or Maple Syrup): Natural sweetener full of antioxidants and essential minerals, offering a lower glycemic index than refined sugars.

Olive Oil: Contains monounsaturated fats and antioxidants, promoting heart health and reducing inflammation.

Cinnamon: Known for its anti-inflammatory properties and potential to regulate blood sugar levels.

Why You Will Love This Hasselback Butternut Squash Recipe

Sweet and Savory: The maple syrup and cinnamon create a deliciously sweet contrast to the savory butternut squash.

Nutrient-Rich: Butternut squash provides fiber, vitamin A, and antioxidants, supporting immune health and digestion.

Healthy Fats: Olive oil and pecans add heart-healthy fats and a satisfying crunch.

Warm and Cozy: Cinnamon brings a warm, comforting flavor perfect for fall and holiday dishes.

Simple and Quick: With just a few ingredients and minimal prep, it’s easy to make and great for busy days.

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Hasselback Butternut Squash with Maple-Pecan or Date Syrup Glaze

Melissa Champagne

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 93 kcal

Ingredients

  

1x2x3x

• 1 large butternut squash peeled, halved, and seeded
• 2 tbsp maple syrup or substitute with date syrup for a rich, caramel-like flavor
• 1 tbsp olive oil melted
• 1/2 tsp cinnamon optional
• pinch of salt and more
• 1/4 cup pecans roughly chopped

Instructions

 

• Prepare the Squash: Preheat your oven to 400°F (200°C). Place the peeled and halved butternut squash cut-side down on a baking sheet. Carefully make thin slices across each half, being careful not to slice all the way through.
• Mix the Glaze: In a small bowl, whisk together the maple syrup (or date syrup), oil, cinnamon, and salt until well combined.
• Bake and Glaze: Brush the squash generously with the glaze, making sure it seeps into the slices. Reserve some glaze for later. Place in the oven and roast for 35-40 minutes, basting with the remaining glaze halfway through.
• Add Pecans: About 10 minutes before the squash is done, sprinkle the chopped pecans over the squash. Continue baking until the pecans are toasted and the squash is tender.
• Serve: Let cool slightly and serve warm. This dish is perfect as a side or even as a main course with a hearty grain salad.

Notes

Slicing Tip: To prevent cutting all the way through, place chopsticks or wooden spoons along either side of the squash. These will act as barriers and make the slicing process much easier.

Maple Syrup vs. Date Syrup: Both add a touch of sweetness, but date syrup has a deeper, almost caramel-like flavor that complements the nutty pecans and earthy butternut squash beautifully. It also has some extra minerals like magnesium and potassium.

Pecans: Toasting pecans on the squash in the final minutes of baking adds a satisfying crunch and extra depth to the flavor. You can also add a sprinkle of chopped pecans just before serving for a mix of textures.

Optional Garnish: If you want an extra pop of flavor, drizzle a tiny bit more date or maple syrup on top before serving and sprinkle with a pinch of fresh thyme, rosemary, or pomegranate seeds.

Serving Suggestion: This dish pairs well with wild rice, a mixed greens salad, or quinoa. It’s also great as part of a holiday spread or a cozy fall meal.

Nutrition

Calories: 93kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 4mgPotassium: 354mgFiber: 2gSugar: 5gVitamin A: 9968IUVitamin C: 20mgCalcium: 54mgIron: 1mg

Keyword butternut squash, Hasselback, Maple, pecans

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