1-First Steps: Get Ready First up, preheat your oven to 425°F (220°C) and gather your hasselback butternut squash along with oil, butter, and spices. Line a baking sheet with parchment for easy cleanup, and set things up so roasting goes smoothly. If you’re aiming for a vegan twist, swap in vegan butter right from the start.

2-Prepping the Squash: Wash and dry your butternut squash, then trim the ends and peel it for better roasting. Cut each squash in half lengthwise, scoop out the seeds, and rub with 2 tablespoons of olive oil plus salt and pepper. Pop them on the baking sheet and roast for 15 minutes until they start to soften this makes slicing a breeze.

3-Making the Magic Happen: In a bowl, mix the butter, maple syrup, and chopped sage to create that dreamy sage butter coating. Take the squash out, place it on a cutting board, and make those thin crosswise slits without going all the way through use spoons on each side as guides. This hasselback technique lets the flavors seep in deep, enhancing every bite of your hasselback butternut squash.

4-Roasting Time: Return the squash to the baking sheet, spread half the sage butter mixture into the slices, and season again. Roast for 30 minutes, then add the rest of the butter and keep going for 15-20 minutes until it’s tender. Meanwhile, toss the torn ciabatta with the remaining olive oil, sage leaves, salt, and pepper, and bake it with the prosciutto on another sheet for 10-15 minutes until crispy.

5-Finishing Touches: Once everything’s done, crumble the prosciutto and bread into fine crumbs and top your hasselback butternut squash. Drizzle with any pan butter and serve warm the whole dish takes about 1 hour and 20 minutes, with just 20 minutes of prep. For more protein-packed ideas, try our Greek chicken kabobs to pair with this side.