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Hasselback Squash with Pecans and Maple Syrup

Hasselback Squash with Pecans and Maple Syrup

Prep: 15 min
Cook: 1 hr 30 min
Total: 1 hr 45 min
Servings: 6

Don't limit hasselback to only potatoes! Use this recipe to prepare your roasted squash using the hasselback technique and filling them with a mixture of maple syrup, pecans, and thyme.

Author COOP UK
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Hasselback Roasted Squash (6 Servings)
Needed Kitchenware: Large baking dishes, oven
  • 3 small butternut squash
  • 3 tbsp olive oil
  • 6 garlic cloves, thinly sliced
  • 12 thyme sprigs
  • 3 tbsp maple syrup
  • 60 g (more than half a cup) pecans, chopped
Recipe Directions


  • Preheat the oven to 200°C or 400°F.
  • Prepare the squash by peeling them, cutting them in half lengthwise, and deseeding.
  • Put the squash halves, cut-side down, in a large roasting tray, or a couple baking dishes, and drizzle with 2 tbsp of the olive oil. Roast in the oven for 20-25 mins, or until starting to soften.
  • Remove from the oven and transfer the squash to a chopping board.
  • Once cool enough to handle, cut slices from top to bottom of the squash across the length of the squash, about 5mm thick, being careful not to slice all the way through.
  • Insert the garlic slices into the cuts, pushing them in as far as you can.
  • Put the thyme sprigs in the roasting tray or baking dishes, then place the squash halves on top of the sprigs, sliced-side up.
  • Brush the squash with half the maple syrup and drizzle over the remaining olive oil. Return to the oven and roast for a further 45-60 mins, until completely tender.
  • Around 10 mins before the end of the cooking time, brush with the rest of the maple syrup and scatter over the chopped pecans.
Recipe nutrition

Nutritional Information

Yield: Hasselback Roasted Squash
Servings: 6
Information per serving:
Energy: 209.6 kcal
Carbohydrate: 21.7 g
Protein: 2.3 g
Fiber: 5.1 g
Sugar: 8.7 g
Fat: 14.3 g
Monounsaturated Fat: 9.3 g
Polyunsatured Fat: 2.8 g
Omega-3: 0.2 g
Omega-6: 2.6 g
Saturated Fat: 1.6 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 17.5 mg 4% DV
Folate: 24.8 µg 6% DV
A: 653.4 IU 93% DV
B1: 0.1 mg 13% DV
B2: 0.2 mg 15% DV
B3: 1.3 mg 9% DV
B5: 0.5 mg 10% DV
B6: 0.2 mg 16% DV
B12: 0 mg 0% DV
C: 22.4 mg 30% DV
D: 0 IU 0% DV
E: 2.6 mg 17% DV
K: 5.6 µg 6% DV
Calcium: 80 mg 8% DV
Copper: 0.2 mg 24% DV
Iron: 1.5 mg 8% DV
Magnesium: 53.5 mg 17% DV
Manganese: 1 mg 54% DV
Phosphorus: 68 mg 10% DV
Potassium: 419.4 mg 9% DV
Selenium: 1.5 µg 3% DV
Sodium: 6.8 mg 0% DV
Zinc: 0.9 mg 11% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

hasselback roasted squash braised with maple syrup, pecans, garlic and thyme

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