Hasselback Butternut Squash with Bacon
This Hasselback butternut squash with bacon is a stunning side dish that brings both flavour and visual impact to your table. With its beautiful fanned slices, crisp bacon, fragrant herbs, and naturally sweet roasted squash, it’s a perfect addition to a Sunday roast, festive Christmas spread, or any special occasion meal. You can easily customise the flavours – swap bay leaves for sage or rosemary, or give it a gentle kick with crushed chilli or cayenne. Simple to prepare yet incredibly impressive, this dish is guaranteed to become a seasonal favourite.
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the butternut squash, slice it in half lengthways, then scoop out the seeds and membrane.
- Place two chopsticks along either long side of each squash half. Slice across the squash at regular intervals—the chopsticks will stop the knife from cutting all the way through.
- Gently tuck the bay leaves, rosemary, bacon pieces and sliced garlic into the cuts, alternating as you go.
- Rub the squash with olive oil and season generously with salt and pepper.
- Transfer to a baking tray and roast for 20–25 minutes, or until the squash is tender (the tip of a knife should slide in easily).
- For extra colour and shine, brush the top with a little maple syrup during the final few minutes of roasting.
- Serve hot as a festive side dish.