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Hasselback Butternut Squash with Pomegranate & Tahini Drizzle
Rana Madanat
November 16, 2025
Hasselback butternut squash roasted until golden and tender, drizzled with nutty sage brown butter, crispy pancetta, jewel-bright pomegranate seeds, and creamy tahini. This Mediterranean-inspired side dish is as delicious as it is beautiful—perfect for Thanksgiving and holiday entertaining.
Type of Cuisine:
Mediterranean
Prep Time: 25 minutes.
Cook Time: 45 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 medium butternut squash (about 2-3 lbs each), peeled | |
| 3 tablespoons olive oil | |
| 1 teaspoon salt | |
| 1/2 teaspoon Apleppo Pepper or black pepper | |
| 1/2 teaspoon smoked paprika | |
| 2 garlic cloves, minced |
For the Sage Brown Butter
| 6 tablespoons unsalted butter | |
| 12-15 fresh sage leaves | |
| 2 garlic cloves, thinly sliced | |
| Pinch of red pepper flakes |
For Topping
| 4 oz pancetta, diced | |
| 1/4 cup pomegranate seeds | |
| 2 tablespoons toasted pine nuts | |
| 2 tablespoons pomegranate molasses | |
| 3 tablespoons tahini tahini, thinned with 1/4 cup of water and 1/2 of lemon juiced |
Preparation
1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier. Cut and hasselback your squash following the technique I described earlier in the "How to Cut Hasselback Butternut Squash" section. You'll have four beautiful squash halves with those accordion cuts. Remember to use the chopstick trick— I used metal straws, it really works! Pro Tip: If your squash is rolling around on the cutting board, place a damp kitchen towel underneath to keep it stable while you cut.
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier. Cut and hasselback your squash following the technique I described earlier in the "How to Cut Hasselback Butternut Squash" section. You'll have four beautiful squash halves with those accordion cuts. Remember to use the chopstick trick— I used metal straws, it really works! Pro Tip: If your squash is rolling around on the cutting board, place a damp kitchen towel underneath to keep it stable while you cut.
2
Season the Squash
Make your seasoning mixture. In a small bowl, combine the olive oil, salt, pepper, smoked paprika, and minced garlic. Give it a good stir so everything is well combined. Brush generously. Using a pastry brush, brush the seasoned oil all over the squash—both sides. Don't be shy here! Make sure to get the mixture between those slices. Arrange on the baking sheet. Place the squash halves on your prepared baking sheet, cut-side up. Make sure there's a little space between each half so the air can circulate and they roast evenly.
Make your seasoning mixture. In a small bowl, combine the olive oil, salt, pepper, smoked paprika, and minced garlic. Give it a good stir so everything is well combined. Brush generously. Using a pastry brush, brush the seasoned oil all over the squash—both sides. Don't be shy here! Make sure to get the mixture between those slices. Arrange on the baking sheet. Place the squash halves on your prepared baking sheet, cut-side up. Make sure there's a little space between each half so the air can circulate and they roast evenly.
3
Roast the Squash
Into the oven it goes! Roast for 50-60 minutes, until the squash is completely tender when pierced with a fork and the edges are golden and slightly crispy.
Into the oven it goes! Roast for 50-60 minutes, until the squash is completely tender when pierced with a fork and the edges are golden and slightly crispy.
4
Prepare the Crispy Pancetta
In a light-colored skillet over medium heat, cook the diced pancetta for 6-8 minutes, stirring occasionally, until it's crispy and golden brown. The pancetta will render its fat and become wonderfully crunchy. Using a slotted spoon, transfer the crispy pancetta to a paper towel-lined plate. It'll stay crispy while you work on the butter. Leave those flavorful pancetta drippings right in the pan; we're going to use them to make the most incredible brown butter.
In a light-colored skillet over medium heat, cook the diced pancetta for 6-8 minutes, stirring occasionally, until it's crispy and golden brown. The pancetta will render its fat and become wonderfully crunchy. Using a slotted spoon, transfer the crispy pancetta to a paper towel-lined plate. It'll stay crispy while you work on the butter. Leave those flavorful pancetta drippings right in the pan; we're going to use them to make the most incredible brown butter.
5
Make the Sage Brown Butter
With the pan still over medium heat, add the butter and let it melt. Once melted, add the fresh sage leaves and thinly sliced garlic. Swirl the pan occasionally for 4-5 minutes until the butter turns golden brown and smells nutty and toasty. The sage leaves will get crispy, and those garlic slices will turn golden. Remove from heat immediately when you see those golden brown flecks—brown butter can burn quickly, so watch it closely. Add a pinch of red pepper flakes.
With the pan still over medium heat, add the butter and let it melt. Once melted, add the fresh sage leaves and thinly sliced garlic. Swirl the pan occasionally for 4-5 minutes until the butter turns golden brown and smells nutty and toasty. The sage leaves will get crispy, and those garlic slices will turn golden. Remove from heat immediately when you see those golden brown flecks—brown butter can burn quickly, so watch it closely. Add a pinch of red pepper flakes.
6
Assemble and Serve
Butter the squash. When the squash comes out of the oven, generously drizzle the sage brown butter right over the squash halves while they're still on the baking sheet. Make sure some of those crispy sage leaves and golden garlic slices land on top.
Butter the squash. When the squash comes out of the oven, generously drizzle the sage brown butter right over the squash halves while they're still on the baking sheet. Make sure some of those crispy sage leaves and golden garlic slices land on top.
7
Transfer and garnish
Using s wide spatula carefully transfer the squash halves to your serving platter. Drizzle the tahini sauce over the top in a decorative pattern. Sprinkle with the crispy pancetta, toasted pine nuts, and pomegranate seeds. and a few fresh sage leaves for garnish. Finish with a drizzle of pomegranate molasses for that tangy-sweet glaze. Serve immediately while hot.
Using s wide spatula carefully transfer the squash halves to your serving platter. Drizzle the tahini sauce over the top in a decorative pattern. Sprinkle with the crispy pancetta, toasted pine nuts, and pomegranate seeds. and a few fresh sage leaves for garnish. Finish with a drizzle of pomegranate molasses for that tangy-sweet glaze. Serve immediately while hot.
Recipe Tips & Suggestions
Storing Leftovers
Store leftover hasselback butternut squash in an airtight container in the refrigerator for up to 3 days. The toppings will soften as they sit, but the flavors actually get even better as they meld together overnight. If you have extra pomegranate seeds or tahini drizzle, store those separately and add them fresh when reheating.
Reheating
Oven method (best for texture): Preheat your oven to 350°F. Place the squash on a baking sheet and cover loosely with foil. Reheat for 15-20 minutes until warmed through. Remove the foil for the last 5 minutes to crisp up the edges slightly. Add fresh pomegranate seeds and an extra drizzle of tahini before serving.
Microwave method (quickest): Place squash in a microwave-safe dish and cover with a damp paper towel. Heat on medium power for 2-3 minutes until warmed through. The squash will soften more, and you'll lose some of that crispy texture, but it still tastes delicious. Brighten it up with fresh pomegranate seeds and tahini.
Freezing
I don't recommend freezing this dish. The texture of the roasted squash, pomegranate seeds, and toppings changes too much when frozen and thawed. This recipe is best enjoyed fresh or within a few days of making it.