Hasselback Squash
  • Moderate
  • 75 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 118
  • Fat: 5g (Saturated Fat: 0.7g)
  • Carbohydrate: 20.1g
  • Fiber: 3.2g
  • Sugar: 6.1g
  • Protein: 1.7g
  • Sodium: 106mg

Print Recipe


  • 1 medium butternut squash
  • Zest of 1 lemon
  • 2 Tbsp olive oil
  • 1 Tbsp pure maple syrup
  • ½ Tbsp ground ginger
  • ½ Tbsp ground coriander
  • 1 tsp paprika
  • ¼ tsp salt
  • 2 Tbsp fresh cilantro, finely chopped


  1. Place an oven rack in the upper third of the oven and preheat oven to 425° F. Prepare a baking sheet with foil coated with cooking spray.
  2. Cut the ends off the squash and then use a vegetable peeler to remove the skin. Cut the squash in half lengthwise and scoop the seeds out using a large spoon.
  3. Place the squash halves on the baking sheet and roast for 15 minutes. This step softens the squash to make it easier and safer to implement the hasselback method.
  4. While the squash is roasting, in a small bowl, whisk together the olive oil, maple syrup, ginger, coriander, paprika, and salt.
  5. Remove the squash from the oven and transfer ½ to a cutting board. Place a wooden chopstick along the length of the squash half, on both sides. Using a sharp knife, score the rounded sides of the squash crosswise, stopping at the chopsticks so the knife doesn’t go all the way through. Try to score very thin slices. Repeat on the other squash half.
  6. Return the squash halves to the baking sheet, scored side up. Using clean hands, or a glazing brush, apply the oil, maple syrup and spice mixture throughout the squash. Make sure to rub it into the scored pieces as thoroughly as possible.
  7. Place the squash back in the oven for another 30-40 minutes until the top turns golden and the flesh of the squash has softened all the way through.
  8. Serve with the fresh cilantro sprinkled over the top.