An impressive Maple Roasted Hasselback Butternut made from a whole butternut squash, maple syrup, ground cumin, garlic, feta and pomegranate.
This Maple Roasted Hasselback Butternut is a true showstopper - golden and caramelised on the outside, tender and sweet on the inside. With the maple glaze, crumbled feta and pomegranate seeds, this dish provides the perfect balance between sweet, salty, creamy and tangy. It's the ideal side dish for entertaining, Sunday roasts or Christmas lunch. For another amazing hasselback recipe, be sure to try my Hasselback Potatoes.
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Ingredient notes:
- Butternut Squash: The star of the dish. Roasting enhances its natural sweetness and creates a soft, buttery texture.
- Maple Syrup: Adds rich sweetness and helps create that beautiful caramelised finish.
- Ground Cumin: Brings warmth and depth, balancing the sweetness of the maple and butternut perfectly.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake.Halve the butternut lengthways, scoop out the seeds and peel off the skin. Place both halves cut-side down in a baking dish. Rub all over with 1 tbsp olive oil and season with salt and pepper. Roast for 20 minutes until starting to soften.
In a small bowl, whisk together the maple syrup, 2 Tbsp olive oil, cumin and crushed garlic. Remove the butternut from the oven and let it cool slightly. With the cut side down, slice crossways into thin, even slices about 1cm apart, but don't cut all the way through, stopping about 1cm from the base.
Repeat with the second half, then return both pieces to the baking dish. Drizzle the maple marinade over and in between the slices. Turn the oven down to 180°C and roast for 40 minutes, or until golden and cooked through.
Sprinkle over the feta, pomegranate seeds and parsley then serve immediately.
Recipe FAQs:
Yes. You can roast and slice the butternut earlier in the day, then reheat at 180°C for 15-20 minutes and add the toppings just before serving.
Absolutely. Simply omit the feta or replace it with a dairy-free alternative. A drizzle of tahini also works beautifully.
Try toasted walnuts, pumpkin seeds, a drizzle of balsamic glaze or a spoonful of Greek yoghurt for variation.
Storage:
Store leftover butternut in an airtight container in the fridge for up to three days. Reheat in the oven at 180°C until warmed through, or microwave individual portions.
Leftovers are also delicious chopped and added to salads or grain bowls the next day.
Top tips:
- Use a sharp vegetable peeler to remove the skin - it removes less flesh and gives a neater result than a knife.
- Place chopsticks or wooden spoons on either side of the butternut when slicing to prevent cutting all the way through.
- For extra caramelisation, spoon some of the pan juices over the butternut halfway through cooking.
- You can prep and slice the butternut earlier in the day, then glaze and roast just before serving.
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Maple Roasted Hasselback Butternut
An impressive Maple Roasted Hasselback Butternut made from a whole butternut squash, maple syrup, ground cumin, garlic, feta and pomegranate.
Ingredients
- 1 large butternut squash
- 3 Tbsp olive oil
- 2 Tbsp maple syrup
- 1 tsp ground cumin
- 1 clove garlic, crushed
To serve
- 50g feta, crumbled
- 50g pomegranate seeds
- 2 Tbsp Italian parsley, chopped
Instructions
- Preheat the oven to 200°C fan bake.
- Halve the butternut lengthways, scoop out the seeds and peel off the skin.
- Place both halves cut-side down in a baking dish. Rub all over with 1 tbsp olive oil and season with salt and pepper. Roast for 20 minutes until starting to soften.
- In a small bowl, whisk together the maple syrup, 2 Tbsp olive oil, cumin and crushed garlic.
- Remove the butternut from the oven and let it cool slightly. With the cut side down, slice crossways into thin, even slices about 1cm apart, but don’t cut all the way through, stopping about 1cm from the base.
- Repeat with the second half, then return both pieces to the baking dish.
- Drizzle the maple marinade over and in between the slices. Turn the oven down to 180°C and roast for 40 minutes, or until golden and cooked through.
- Sprinkle over the feta, pomegranate seeds and parsley then serve immediately.
Notes
- Use a sharp vegetable peeler to remove the skin, it takes off less flesh and gives a cleaner result than a knife.
- If needed, place chopsticks on either side of the butternut while cutting to prevent slicing all the way through.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 6mgSodium: 61mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kirsty says
Looks gorgeous! Gotta get me a butternut 😀
VJ cooks says
Yes it's so pretty! And delicious.
Carolyn says
Hi VJ where does one purchase packaged P seeds? I've never seen them
VJ cooks says
I find them at my local Woolworths supermarket during their season (March to June). But it can be hit and miss unfortunately.
Lee says
I found frozen ones at Coles and used them