Hasselback Butternut Squash
with Goat Cheese & Pomegranate
vegetarian | gluten free
This Hasselback Butternut Squash is a beautiful, festive, and flavorful side that instantly elevates any holiday table. It’s buttery, tender, and layered with bright pops of pomegranate, creamy goat cheese, and crunchy walnuts. Even better, this vegetarian and gluten-free side dish looks impressive while staying incredibly simple to prepare.
Why This Hasselback Squash Works So Well
This dish delivers a perfect balance of richness and freshness. The melted butter, thyme, and olive oil seep into every slice, giving the squash deep, savory flavor. Meanwhile, the toppings add color and texture. Every bite is seasoned, balanced, and just a little indulgent.
The Hasselback Effect
Creating a hasselback pattern takes only a few minutes, and the payoff is huge. The thin slices help the squash bake evenly while allowing the buttery mixture to soak into every layer. Visually, it’s stunning—elegant enough for holidays, but easy enough for a weeknight dinner.
Festive Toppings That Add Flavor & Texture
Once the squash roasts, the finishing touches come together effortlessly.
Goat cheese adds creamy tang.
Walnuts bring crunch and earthy depth.
Pomegranate seeds give sweetness, color, and a seasonal sparkle.
Together, they turn a simple vegetable into a show-stopping side dish.
Effortless Prep
The only real work is peeling and slicing the butternut squash. After that, the oven handles the cooking while you prep the toppings. It’s the kind of recipe that feels luxurious but remains wonderfully low-effort.
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Pro Tip: Place chopsticks on each side of the squash while slicing to prevent cutting all the way through. It makes the hasselback pattern fast and foolproof.
If you make this Hasselback Butternut Squash, I’d love to see it! Share your creations and follow along on Instagram @whitesparrowfoodco for more cozy, seasonal recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Hasselback Butternut Squash with Goat Cheese & Pomegranate
- Total Time: 55 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Festive Hasselback Butternut Squash with goat cheese, walnuts, and pomegranate. A buttery, elegant vegetarian side perfect for holidays and gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 medium butternut squash, peeled, sliced in half, seeds removed and sliced thiny (keep the slices in line as you cut)
- 2 tablespoons salted butter
- salt and black pepper, to season
- 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 shallots, sliced thinly
- 2 tablespoons pomogranate seeds
- 2 tablespoons goat cheese
- 1/4 cup walnuts, chopped
Instructions
- Preheat your oven to 400F.
- Drizzle a baking pan with the olive oil. Arrange the sliced butternut squash on the pan- I like to use a spatula to help transfer the squash from a cutting board to a baking pan.
- Dot the squash with the butter and sprinkle liberally with salt and pepper. Arrange the thyme and sliced shallot around the pan.
- Roast for 45 minutes or until the squash is tender.
- Remove from the oven and top with the pomogranate seeds, goat cheese and walnuts. Serve warm.
- Prep Time: 10
- Cook Time: 45
- Category: side dish
- Method: oven
- Cuisine: vegetarian
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