The Hasselback squash is a tasty autumn side dish easy to prepare.
Inspired by Hasselback potatoes, it is a simple and scenic side dish, with the squash cut into a “comb” shape, perfect to accompany meat or fish main courses, made with a few simple ingredients.
Read on to find out how to make Hasselback squash with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 Butternut squash
- 2 cloves garlic
- sage (chopped)
- rosemary (chopped)
- thyme (chopped)
- extra virgin olive oil
- salt
Preparation of Hasselback Squash
Clean the squash.
Peel it with a vegetable peeler, cut it in half lengthwise and remove seeds and strings.
Place two wooden spoons on the sides of each half and with a sharp knife make deep, close incisions to obtain a “comb” cut; the handles of the spoons will prevent you from reaching the bottom of the squash and completely dividing it.In a small bowl, place the spices and chopped garlic cloves.
Add four tablespoons of extra virgin olive oil and mix thoroughly.
Place the two halves of the squash in a baking dish lined with parchment paper, with the flat side facing down.
Brush the mixture of herbs and oil onto the squash, allowing it to penetrate into the cuts.Sprinkle with a pinch of salt and bake in a preheated static oven at 350°F for thirty-five to forty minutes (much depends on the size of the squash), until the squash is cooked and tender.
Serve immediately, piping hot, your Hasselback squash.
Notes
Also visit the collection of Squash Side Dishes with many easy and tasty ideas: you can find it by clicking HERE.
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