Disclosure: This post is sponsored by Dorothy Lynch Dressing & Condiment. As always, all opinions expressed are 100% my own.
The holiday season is approaching, and that means the big turkey dinner is almost here. The turkey and desserts are important, but the sides are what often make the meal memorable.
Today I’m sharing a cozy, flavorful side: Hasselback Butternut Squash finished with Dorothy Lynch Dressing & Condiment. It’s simple, elegant, and perfect for Thanksgiving or any autumn gathering.
What’s in the Hasselback Butternut Squash?
This recipe uses just a few high-impact ingredients:
- Butternut squash
- Dorothy Lynch Dressing & Condiment
- Fresh rosemary
- Chopped pecans
Steps to Make Hasselback Butternut Squash
- Slice each butternut squash lengthwise and scoop out the seeds.
- Peel the skin with a sharp peeler. Place squash halves on a baking sheet, seed side down.
- Drizzle with olive oil, season with salt and pepper, and roast at 400°F (about 200°C) for 15 minutes.
- Let cool slightly. To create the hasselback slices, rest a knife along each side of the squash as a stop, then make thin cuts across the top without cutting all the way through.
- Brush the squash generously with Dorothy Lynch Dressing & Condiment and return to the oven for another 20–30 minutes, until golden and tender.
- Remove from the oven and garnish with chopped fresh rosemary and pecans. Serve warm.
Why use Dorothy Lynch Dressing & Condiment?
Dorothy Lynch adds tangy-sweet depth and a distinctive savory edge that works beautifully as both a finishing glaze and a dipping sauce. It’s versatile—excellent on salads, roasted vegetables, or as a condiment—and it’s gluten-free.
Substitutions and variations
If you prefer, you can substitute sweet potatoes or regular potatoes for a similar hasselback presentation. Try different nuts or fresh herbs to match your menu—thyme or sage also pair well.
Other recipe ideas
Here are a few more dishes I’ve made using Dorothy Lynch:
- Chickpea Salad with Dorothy Lynch Grilled Chicken
- Dorothy Lynch Chicken Enchilada Nachos
- Dorothy Lynch Mac & Cheese
Hasselback Butternut Squash with Dorothy Lynch
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 medium butternut squash
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 1/4 cups Dorothy Lynch Dressing & Condiment
- 1/4 cup chopped fresh rosemary
- 1/2 cup chopped pecans
Directions:
- Preheat oven to 400°F. Spray a large baking sheet with non-stick cooking spray. Slice each butternut squash lengthwise and scoop out the seeds.
- Peel the squash with a sharp peeler. Place squash halves on the prepared baking sheet, seed side down.
- Drizzle with olive oil and season with salt and pepper. Bake for about 15 minutes.
- Remove from the oven and let cool slightly. To make the hasselback slices, place a knife along each side of the squash as a guide and make thin cuts across the top, stopping before you slice through the bottom.
- Brush the squash with Dorothy Lynch Dressing & Condiment and bake an additional 20–30 minutes, until golden and tender.
- Remove from oven, garnish with fresh rosemary and chopped pecans, and serve warm.
