Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs.

Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs …the perfect, delicious, and unique addition to this year’s Thanksgiving table. Made simply with halved butternut squash, fresh sage, maple, and perfectly salted butter. Finish the squash off with savory, crispy prosciutto breadcrumbs. Each bite is beyond good. The secret? Maple syrup that plays up the sweetness of the squash, while fresh sage and salted butter keep things savory. The best part is that you can make this Hasselback squash ahead of time for easy entertaining!

This post is sponsored by Land O’Lakes.

When it comes to Thanksgiving and creating a meal that my family and friends will love, I prefer to keep the menu traditional, but have some fun with a few of the sides. I’m sure I’ve said this before, but my family looks forward to this meal every November. I know that if I didn’t make my herb butter roasted turkey with white pan gravy or my mashed potatoes, my brothers would be more than a little bummed.

To me, Thanksgiving is really more about the sides anyway. And since I like to include a few really great ones on my menu, I always have some fun with one or two and try to create a side with a bit of a (delicious) twist.

Enter this squash. It’s kind of classic, but then it’s kind of not. It’s fun, it’s easy, and most importantly? It. Is. So. Good.

I’m talking every bite is roll-your-eyes-back delicious. A little dramatic, but also very true.

Here are the details.

I’m sure many of you have roasted squash before, but roasting squash Hasselback style is a complete game-changer. I know that thinly slicing the squash might look tricky, but I have an easy way to slice it.

Start by halving your butternut squash. You want to look for small to medium size butternut squash so that each half will serve around two people. Halve the squash, scoop out the seeds, then peel away the skin.

Now place the squash on a baking sheet and roast. Instead of cutting through the squash raw, I’ve found it easier to begin roasting the squash for a few minutes to soften it up first. This makes the squash much easier to cut through.

To make the herby sage maple butter.

While the squash is softening up in the oven, make the butter. I love using Land O Lakes® Extra Creamy Butter, which has a rich buttery flavor that’s perfectly salted and melts wonderfully. Since the butter is such a key ingredient in this recipe, it’s really important to use a butter with great flavor. Land O Lakes® Extra Creamy Butter is always my go-to. I keep my refrigerator stocked at all times throughout the holidays and do my best to never run out.

Mix the butter with a splash of maple syrup and warming sage. I know the maple might be throwing some of you off, but go with me on this. It’s a sweet and savory flavor combo. The maple glazes the squash, helping it to caramelize in the oven and turn sweet, buttery, and perfect.

Slice the Squash.

At this point, the squash should be ready for slicing. Simply use a very sharp knife to cut the squash into thin slits, being careful not to cut all the way through.

I always find it easiest to rest two wooden spoons on either side of the squash to help guide you. Using a spoon on either side of the squash helps to prevent you from cutting entirely through (see photo above – I just used one spoon this time).

And don’t stress if you do cut through the squash – just roast it. It’s still going to be great.

To make the breadcrumbs.

While the squash finishes roasting, make the breadcrumbs. They’re simply torn bread, fresh sage, and prosciutto all toasted together on a baking sheet.

The salty prosciutto is KEY.

It adds a savoriness to this recipe that’s mouthwateringly delicious. It also perfectly balances the sweetness from both the maple and the squash itself.

When the squash comes out of the oven it should be tender, with the tops crisping, and the butter melting between the layers. Any butter that’s melted onto the pan should be spooned over the squash once transferred to a serving plate.

Then just top with a sprinkle of the prosciutto breadcrumbs, and that’s it.

I know the cooking time is kind of long, but the process is easy. And I have a feeling this will be the favorite side dish for many of you this Thanksgiving. Possibly even beating out sweet potatoes.

Because really, what’s not to love with buttery, herby, roasted butternut squash topped with salty prosciutto breadcrumbs?

Absolutely delicious. And pretty, too!

If you make this Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}