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Top down view of a roasted hasselback butternut squash on a tray with parsnips, beets, and brussels sprouts.

Beautiful Hasselback Butternut Squash Tray Bake

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5 from 1 review

  • Author: Kathryn Alexandre
  • Total Time: 1 hour, 20 minutes
  • Yield: Serves 6
  • Diet: Vegan

Description

A beautiful and festive butternut squash tray bake for your holiday table! Hasselback squash in a miso maple butter glaze with roasted veg!

Ingredients

Units Scale
  • 1 butternut squash*
  • 3 1/2 tbsp maple syrup
  • 2 tsp miso paste
  • 2 tbsp melted vegan butter
  • 4–5 beets, peeled and quartered (or 1 bunch plus the greens)*
  • 2 cups brussels sprouts, sliced (roughly .5 lb)*
  • 3–4 parsnips, peeled and halved or quartered (roughly 1 lb)*
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 1 tbsp dried thyme

Consider serving with:

Beautiful Beet Greens
Festive Lentils
Easy Holiday Cranberry Sauce
Or a Quick And Savoury Gravy

*Fresh ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. Preheat your oven to 425 degrees F and prepare a baking sheet with parchment paper or a silicone mat.
  2. Clean and carefully peel your butternut squash. You can slice a bit off the base of the squash and keep the stem on for looks if you’d like (or slice the stem end as well). Reserve the peel!
  3. Slice the squash in half lengthwise and scoop out the seeds. I love to use the whole squash and garnish this dish with crispy squash peel and seeds. I find that smaller and thinner pieces of peel crisp up better so I tend to slice any larger pieces in half lengthwise. Separate the seeds from the membrane, wash them, and allow them to dry.
  4. Hasselback the squash by placing  wooden spoons or chopsticks along the sides and making thin, parallel  cuts all the way down your squash. The spoons will work as a guide to help your knife from sliding all the way through the squash (see photos in the blogpost for reference).
  5. Combine the maple miso butter by melting the butter and whisking in the  miso paste and maple syrup.
  6. Place the squash flat sides down on a parchment lined baking tray. Baste all over and between the slits with the miso maple butter. Brush peeled beets in olive oil, salt, pepper, and thyme. Spread the sliced beets around the squash and roast for 30 minutes.
  7. Meanwhile, prepare the brussels sprouts and parsnips. Keep in mind that once peeled parsnips will start to change colour so try not to peel them too early or place them in cold water after peeling. Slice off the hard end of the brussels sprouts and slice them in half lengthwise. Slice your parsnips into halves or quarters depending on size. Toss in a drizzle of oil and sprinkle with salt, pepper, and dried thyme.
  8. After 30 minutes.  Baste the squash with more miso maple butter, turn the beets and add the parsnips and brussels sprouts to the tray. Return to the oven and bake for another 20 – 30 minutes.
  9. Baste the squash one more time with 15 minutes remaining in the cooking time and add the squash peel and seeds to your oven. I like to roast them in a separate tray, drizzle them with olive oil, and sprinkle a bit of salt.
  10. To serve, carefully transfer the squash and other vegetables to another tray if desired. Sprinkle with crispy squash skins and seeds and consider serving with sauteed beet greens, festive lentils, and a cranberry dressing (I like to blend and thin out our cranberry sauce into more of a drizzle but feel free to dollop it on like a traditional cranberry sauce).
  11. Reheat leftovers in the oven or consider reimagining them and using them for a festive roasted vegetable salad bowl or leftover holiday sandwich!

Notes

Approximate Cost: CAD $19.46 with the optional serving suggestions. CAD $17.32 for the roasted vegetable tray bake and sauteed beet greens, $1.39 for a full batch of our cranberry sauce, and $0.75 for the festive lentils! (A traditional turkey or roast would likely cost $20 – $30 for just the meat so we find this to be a pretty thrifty festive main dish!)

If you are unsure about consuming the squash peel; purchasing an organic squash and washing it very well are two ways to limit pesticide exposure. If you want to roast the skins and seeds ahead of time, consider leaving them to cool in the turned off oven. This ensures they get extra crispy!

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Main Dishes
  • Method: Roasted
  • Cuisine: American

Find it online: https://tastythriftytimely.com/beautiful-hasselback-butternut-squash-tray-bake/