Butternut Squash is one of my favorite fall vegetables to cook.  I’ve seen so many recipes floating around for hassleback squashes, and gosh they are just SO pretty.  Theres one I saw, I forget who posted it, it sounded absolutely delicious… but unfortunately wasn’t vegan.  So I took inspiration from that to bring you this vegan hassleback butternut squash!  It’s sweet, yet savory, and totally an amazing dish to bring to your Holiday parties!


First you’re going to need to preheat your oven to 425F.  Half your squash lengthwise, and remove the seeds.  Use a peeler to peel off the flesh, just until you hit the orange bit of the squash.  You can also save the seeds & wash them off to roast as a nice fall snack as well!  Once your squash is prepped and ready to go, place it onto a baking tray or into a baking dish, rub down with oil, salt, & pepper, then bake for 15-18 minutes.  Make sure you put it cut side down!


While your squash is roasting in the oven, you can prepare your basting / sauce mixture!  In a saucepan over the stove, combine your sliced Fresno Chile, maple syrup, butter, apple cider vinegar, and bay leaves & bring them to a simmer.  Stir every few minutes until ready to use.

Once your squash has roasted for 15-18 minutes, remove it from the oven and hassleback it!  If you don’t know what hassleback means, its basically just making 1/8-1/4″ thick cuts down the length of a whole vegetable, but not cutting completely through the vegetable so that it stays in tact.  I like to put a chopstick on each side of the vegetable to help ensure my knife doesn’t cut all the way through!


Once your squash is hasslebacked, add it back to your baking tray / dish, season with more salt & pepper, and baste with your sauce mixture.  Transfer back to the oven for 45-60 minutes, until the squash is fork tender.  Make sure to baste with more sauce every 10 minutes though!

Once the squash is done, remove from the oven & baste a final time with more of your sauce, wedge in some bay leaves for presentation, and add your peppers from the sauce on top.  This is seriously such a delicious dish that works as a side dish or a main entree for any holiday feast!  I really hope you guys enjoy it!

Hassleback Butternut Squash

This Hassleback Butternut Squash is not only beautiful, it's beyond delicious as well!  It's the perfect dish to bring to any Holiday Party. 

Author Chef Brianna Gallo


  • 1 butternut squash
  • 1-2 tbsp olive oil
  • 2-3 fresno chiles (or any spicy red pepper)
  • 1/2 cup maple syrup
  • 6 tbsp vegan butter
  • 4 tbsp apple cider vinegar
  • 6-8 bay leaves preferably fresh ones


  1. Preheat your oven to 425F.

  2. Half your squash lengthwise & remove the seeds.  Use a vegetable peeler to peel off the flesh.  

  3. Rub your squash with oil, and season with salt & pepper to taste, and then roast in a baking dish for 15-18 minutes, with the side you cut (the side where the seeds were) facing down.  

  4. In a saucepan, bring your sliced pepper, maple syrup, butter, apple cider vinegar, and bay leaves to a simmer.  

  5. Once the squash has roasted for 15-18 minutes, score the squash into 1/8-1/4" thick slices, almost going completely through, but leaving a small space at the bottom so the squash stays in tact.  

  6. Transfer the squash back to the baking dish, same side down as before, season with salt & pepper again, and brush some of your sauce mixture overtop.  Baste your squash with more of the sauce every 10 minutes.  

  7. Roast the squash for 45-60 minutes, until fork tender.  Remove from the oven, and pour the rest of your sauce overtop & make sure to top with your peppers from the sauce. 

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