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Vegan Hasselback Squash

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!
Course Main Course
Cuisine American
Keyword vegan main course
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 409kcal
Author LarishaBernard



  • 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 1/8" 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 1/2 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.


*see post for tips, substitutions, and allergen information


Serving: 0.5squash half | Calories: 409kcal | Carbohydrates: 31g | Protein: 3g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 337mg | Potassium: 733mg | Fiber: 5g | Sugar: 11g | Vitamin A: 21018IU | Vitamin C: 40mg | Calcium: 110mg | Iron: 2mg