Crispy Hasselback Butternut Squash with Maple Chipotle Brown Butter Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can brown the butter on the stovetop until it smells nutty before mixing in the maple syrup and chipotle. This adds a sophisticated, toasted depth to the glaze that pairs exceptionally well with the natural sweetness of the roasted butternut squash. Watch the butter carefully as it browns, as the milk solids can go from toasted to burnt in a matter of seconds, which would ruin the flavor of your glaze.

If you prefer a milder heat, adjust the amount of chipotle flakes according to preference. You can also mix in a tiny pinch of cinnamon or nutmeg if you want to lean into more traditional warm autumn flavors, though the smoky chipotle offers a modern, savory contrast. Experimenting with different types of dried herbs like thyme or sage can also add a fresh, aromatic dimension to the dish, making it even more versatile for different seasonal menus.

Variations

• Herb-Infused Version: Substitute the chipotle flakes with finely chopped fresh sage or rosemary. This creates a more traditional, aromatic profile that pairs beautifully with the maple and brown butter.
• Savory Garlic Twist: Whisk in two cloves of minced garlic into the butter glaze. The garlic will roast along with the squash, adding a savory, pungent note that balances the sweetness of the syrup.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as it will soften the texture of the squash significantly.

Reheat

Reheat in a preheated 350°F (175°C) oven until warmed through, about 10-15 minutes.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Keep the squash in the refrigerator to maintain freshness. It is best consumed within three days for the best texture and flavor quality.

When storing, try to keep the squash in a single layer if possible to prevent the delicate slices from mashing together, which helps maintain the beautiful presentation even after it has been refrigerated.

You can par-roast and slice the squash up to one day in advance. Keep the prepared squash in the refrigerator until you are ready to roast. Prepare the glaze fresh before the final roasting step to ensure the best consistency and flavor when you are ready to serve.

This strategy is excellent for busy dinner parties, as it allows you to handle the time-consuming prep work well before your guests arrive, leaving only the final roasting and basting for the last minute.

Serving ideas

Serve this dish warm, ideally directly from the baking sheet or transferred carefully to a large serving platter. Use a wide, flat spatula to lift the squash halves, as they will be delicate after the final roasting phase, and you want to keep the beautiful fanned appearance intact.

The presentation is half the experience, so take a moment to arrange the slices slightly if they have shifted during the transfer to the serving dish, ensuring the fanned effect is clearly visible to your guests.

The contrasting textures of the tender squash and the crunchy toasted pepitas make this dish a standout. Consider serving it alongside roasted poultry or a hearty main course. The maple-chipotle glaze provides enough flavor that no additional sauces or gravies are needed on the plate.

If you want to add a bit of freshness, a light garnish of fresh parsley or cilantro can provide a vibrant pop of color that contrasts beautifully with the deep orange of the roasted squash.

Frequently asked questions

Recipe card

Crispy Hasselback Butternut Squash with Maple Chipotle Brown Butter

Prep 15 minCook 50 minRest 5 minTotal 1 h 10 minServes 4

Ingredients

• 1 kg butternut squash, peeled and halved lengthwise
• 60 g unsalted butter
• 2 tbsp pure maple syrup
• 1 tsp chipotle flakes
• 2 fresh bay leaves
• 1/3 cup toasted pumpkin seeds (pepitas)
• 1/2 tsp flaky sea salt

Instructions

1. Preheat the oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, and remove the seeds with a spoon. Place the squash halves on a baking sheet and roast for 15 minutes to soften the flesh, which makes it easier to slice.
2. Remove the squash from the oven. Place each half between two wooden dowels to prevent the knife from cutting all the way through the squash. Carefully slice crosswise into 3-millimeter ridges along the entire length of the squash.
3. Increase the oven temperature to 425°F (220°C). Combine the butter, maple syrup, chipotle flakes, and bay leaves. Baste the squash with the mixture. Roast for 35 minutes, basting every 10 minutes to ensure deep caramelization. Finish by scattering with toasted pumpkin seeds and flaky sea salt before serving.

Contains: milk

Estimated nutrition per serving

Calories

210

Protein

3.5 g

Carbohydrates

28 g

Fat

11 g

Fiber

4.5 g

Sugar

9 g

Sodium

180 mg

Automatic estimate from the ingredient list, not laboratory-verified.