Vegan Hasselback Squash

4.75 from 12 votes

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 409kcal

Author: Andrew Bernard

Ingredients

2 butternut squash (similar sizes)
3 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
1 cup vegan butter
1 cup pecans, chopped
¼ cup brown sugar
2 teaspoon fresh sage, chopped
½ teaspoon cinnamon
½ teaspoon nutmeg

Instructions

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.

Notes

*see post for tips, substitutions, and allergen information

Nutrition