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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium butternut squash
  • 6 bay leaves or sage leaves, or small rosemary sprigs
  • 2 sprigs fresh rosemary
  • 1 Tbsp olive oil
  • 1 strip smoked bacon cut into pieces
  • 2 garlic cloves sliced
  • Salt and pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Peel the butternut squash, slice it in half lengthways, then scoop out the seeds and membrane.
  3. 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.
  4. Gently tuck the bay leaves, rosemary, bacon pieces and sliced garlic into the cuts, alternating as you go.
  5. Rub the squash with olive oil and season generously with salt and pepper.
  6. 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).
  7. For extra colour and shine, brush the top with a little maple syrup during the final few minutes of roasting.
  8. Serve hot as a festive side dish.