Holiday Hasselback Butternut Squash {Prep Ahead}

Time to impress your holiday guests with this Holiday Hasselback Butternut Squash which can be prepped ahead and fully cooked the day your guests come! 

Holiday Hasselback-Butternut-Squash

Is there a purpose to doing a butternut squash hassleback style versus just cubing it?

Not really. It is just to wow your guests this holiday season and make them think you are fancy AF. You’re welcome.

My childhood holiday dinners were definitely not fancy. Sorry mom. I love you and your boring boiled baby carrots!

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So, as an adult and major foodie, I am always looking to make veggies more interesting (aka pretty AND delicious). And to complicate things, I like it to be prep ahead in some way. Enter…

Holiday Hasselback Butternut Squash

This looks much more complicated than it actually is. I promise.

The key is to bake the squash a bit to make it soft, THEN make the slits! Dont try and hasselback a fully raw butternut squash. Nobody wants to spend the holiday season in the emergency room waiting for stitches.

But, a really good sharp knife does help alot. In fact, everyone should own at least one really good quality knife. Mine is this Shun 8″ Chef Knife. 

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The goat cheese, rosemary, prosciutto, and pomegranate basically make this holidays on a sheet pan and will have your guests wanting seconds… of vegetables!!!! I promise.

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Holiday Hasselback Butternut Squash {Prep Ahead}

Print Recipe
Time to impress your holiday guests with this Holiday Hasselback Butternut Squash which can be prepped ahead and fully cooked the day your guests come! 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 as a side
Calories 155


  • 1 Butternut squash
  • 4 TBSP olive oil
  • 1 TBSP dried rosemary
  • 3 slices prosciutto sliced thin
  • 3 TBSP pomegranate arils
  • 1/2 cup crumbled goat cheese
  • Salt and Pepper to taste


  • Preheat oven to 400F.
  • Slice the squash in half, lengthwise. Using a spoon remove the seeds from each side and discard. 
  • Peel this skin off both pieces using a potato peeler.
  • Coat both pieces with oil, and season with salt and pepper.
  • Place each half, cut side down on a baking sheet. 
  • Bake for 20 minutes so the squash is soft enough to cut. 
  • Remove from the oven and cut the hasselback slits. Cut down 2/3 of the way down and stop. 
  • Sprinkle on the rosemary, goat cheese, and sliced prosciutto ontop of the squash. 
  • Return to the oven for 10 more minutes, or until desired doneness. Cook time may differ depending on the size of your squash. 
  • Remove from oven and add the pomegranate arils.
  • Serve as a whole, and your guests can scoop up a serving! Serve warm! 

For Prep Ahead

  • Follow the above directions up until step 7. Cover and store in the fridge. On the day of serving, start at step 8. This will drastically reduce your prep time on the cook day! Which basically means more time for rum and eggnog, right?


Calories: 155kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Monounsaturated Fat: 10g | Fiber: 2g | Sugar: 2g

So, there you have it, a beautiful and delicious not so traditional veggie side for your holiday entertaining!

Looking for more holiday recipe inspiration, I have you covered over there, in the Holiday section of the blog!

If you make this, make sure to tag @mealplanaddict on Instagram so I can see!

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