This vegan hasselback squash with brown butter sage sauce is perfect for a main dish for the holiday. Rich, sweet flavor that’s inexpensive and easy for beginner cooks!
Main courses for holiday meals, is always tricky. This vegan hasselback squash recipe with brown butter sage sauce can double as a main course or a side dish.
It’s also visually stunning to look at! Aligned on a platter to serve, your guests will be wowed with how festive and delicious the meal looks.
It’s also one of the easiest things to prepare since there is little work and most of the time you are just waiting until it cooks throughout.
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Vegan Hasselback Squash INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this vegan hasselback squash with brown butter sage sauce:
- butternut squash – because of their size, these are great for making a filling main dish idea for multiple people. We recommend for cooking purposes that you choose two squash that are similar in size
- oil and butter – we are using oil to start the roasting and then vegan butter for the richness to make our brown butter sage sauce
- salt and pepper – adding to the start of the roasting process in order to start developing flavor
- pecans – nuts add a crunch and because they are toasted a more in depth
- brown sugar – just a little sweetness to bring the dish together with sweet and savory components
- fresh sage – our herbs for the dish. We are using fresh because the flavor is so much better
- cinnamon and nutmeg – warming spices to finish off the recipe and add even more depth of flavor
SUBSTITUTIONS AND VARIATIONS:
- butternut squash – other types of squash or even baked potatoes could be used
- pecans – omit if needed or use another nuts like walnuts or silvered almonds
- brown sugar – you can use another sugar like maple syrup, coconut or date sugar, or agave
- fresh sage – try dried or another herb for a variety in taste
Frequently Asked Questions:
Yes. You just need to make sure that you are using a soy free vegan butter.
We use pecans in our recipe for heightened taste and texture; however, they can be omitted. Just proceed with the recipe as directed.
Once made, let cool completely and store in an air tight container in the fridge. It will last 5-7 days if stored properly.
We do not recommend freezing this recipe after it’s cooked.
Yes! If you do this, we recommend about ¾ teaspoon dried.
What other vegan main dish ideas could I make?
If you love squash or still just not sure and want even more ideas, here’s a few great ones for you!
If you just want to learn more about them, check out our how to roast an acorn squash guide!
- Vegan Stuffed Acorn Squash
- Vegan Butternut Squash Mac and Cheese
- Vegan Zucchini Boats
- Vegan Butternut Squash Soup
- Vegan Butternut Squash Nuggets
If you are looking for another main dish idea for the holidays, check out our mushroom free vegan lentil recipe.
Pin this vegan hasselback squash for later!
Vegan Hasselback Squash
- Preheat the oven to 400 degrees F.
- Cut the squash in half lengthwise. Then, remove all the seeds and insides. Carefully using a peeler, remove the outside skin.
- Rub the squash with oil and sprinkle with salt and pepper. Place cut side down.
- Place in oven for 15 to 20 minutes, just until the squash is tender enough to slice.
- While this is baking, in a large skillet over medium heat, melted the vegan butter. Add the chopped pecans and saute for 4-5 minutes. Stir constantly and make sure not to burn. Reduce heat if cooking too quickly. Add in the brown sugar and sage. Stir and let cook for 1-2 more minutes or until sugar has all been moistened. Remove from heat.
- Lay a butter knife on each side of one squash half. Make tiny slices about ⅛" apart almost all the way through. Repeat with other halves.*The knives help make sure you don't cut all the way.
- Evenly brush on ½ the glaze across the 4 pieces of squash. Then sprinkle each with cinnamon and nutmeg. Roast the squash for anther 20 minutes.
- After 20 minutes, remove the squash. Evenly brush on remaining pecan mixture. Return to the oven and roast for another 20 to 30 minutes, or until the squash are fork tender.
- Serve warm.
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