This is the first time that I have ever written a two in one recipe. Both versions use the exact same ingredients, a deliciously sweet herb sauce and butternut squash, but the difference is in the cutting.


I made the butternut squash tart first, and absolutely loved the flavours, but assembly was challenging. The tart looks beautiful and is an impressive way to serve butternut squash, but it takes a bit of patience to evenly fan out the thin slices in circles.


The second version of this recipe is a hasselback, which is much easier to do. The secret is to lay chopsticks down on either side of the butternut squash, which helps to ensure that you don’t cut all the way through.


Both versions of the dish are brushed in honey (or maple syrup), vinegar, oil, thyme and sage sauce before being baked in the oven until tender.


The sauce is the perfect combination of acidic and sweet and works so well with the creaminess of the butternut squash. I love how the sauce gets into every crevice of the squash in both recipes, resulting in so much flavour in every bite.


Whether you are feeling like a kitchen goddess, or prefer to keep things simple, both versions of this recipe are beautiful to look at, delicious to eat, and guaranteed to impress.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Hasselback Butternut Squash

5 from 1 vote
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Ingredients

  • 1 butternut squash peeled, halved and seeds removed
  • 2 1/2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp fresh thyme
  • 1 tsp chopped sage
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp chopped pecans

Instructions

  • Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit)
  • In a bowl whisk together the olive oil, honey, apple cider vinegar, thyme, sage, salt and pepper, set aside
  • Place the butternut squash facing down on a cutting board and place chopsticks on either side. Using a sharp knife cut 1/8 of an inch thin slices along the butternut squash, only going 3/4 of the way down until your knife hits the chopstick. Repeat with the other half.
  • Place the two halves face down in a baking dish or cast iron skillet. Brush the squash with the sauce and then place in the oven to bake for 45 minutes. Take the squash out of the oven 2 to 3 times during baking and brush with the herb and oil mixture before returning it to the oven. The squash is done once its tender and golden in colour.
  • Before serving, brush each squash half with the remaining liquid and sprinkle with the chopped pecans.

Butternut Squash Tart

5 from 1 vote
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Ingredients

  • 1 butternut squash peeled, halved and seeds removed
  • 2 1/2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp fresh thyme
  • 1 tsp chopped sage
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp chopped pecans or 1 tbsp chopped thyme

Instructions

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease a 7 inch tart pan with a removable bottom.
  • In a bowl whisk together the olive oil, honey, apple cider vinegar, thyme, sage, salt and pepper, set aside
  • Cut the butternut squash halves into very thin slices. Leave them lined up as you cut them, this will make it easier to assemble the tart.
  • Fan the butternut squash slices out on the cutting board (as seen in the photo above) and then lift them up in sections and lay, cut side down in the tart pan. Continue working in circles until the entire pan is filled. Squeeze slices into any gaps so that it is full packed.
  • Brush the butternut squash with the oil and herb mixture and place the pan on a baking sheet. Bake in the oven for 25 minutes, watching to make sure that the top doesn't burn. Half way through baking, remove from the oven and brush with more of the liquid. The tart is done once the squash are golden brown in colour and tender.
  • Before serving, brush each squash half with the remaining liquid and sprinkle with the chopped pecans or thyme.
  • To serve remove the outer rim of the tart pan and cut into slices.