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Alright, listen up – if you’re hunting for a vegan holiday centerpiece that actually wows without making you break a sweat (or the calorie bank), I’ve got you covered. This hasselback butternut squash is the kinda dish that looks fancy AF but is stupidly easy to whip up. Think crispy, caramelised edges, tender, buttery-soft insides, and a natural sweetness that basically screams festive vibes — all while being super light because, hello, it’s pumpkin season!
Whether you’re feeding a crowd or just wanna impress your friends and fam with something a little different (and way healthier than your usual potato mountain), this recipe is your new bestie. Plus, it’s vegan, low-cal, and full of flavour that’ll make even the biggest skeptics ask for seconds. Holiday dinner, sorted.
Why you will love this recipe
- It’s seriously easy but looks like you spent hours in the kitchen (impress your guests without the stress).
- Crispy edges + soft, melt-in-your-mouth squash = pure holiday magic.
- Vegan, low-cal, and packed with cosy, natural sweetness—because you can have your cake and eat it too (well, pumpkin).
- Perfect for anyone who wants a festive centerpiece that’s healthy and delicious.
- Makes your kitchen smell like a holiday wonderland without all the complicated steps.
Key ingredients
- Butternut squash
- Mint leaves
- Maple syrup
- Vegan feta
- Garlic
- Sumac
- Cumin
- Pomegranate
- Olive oil
- Slithered almonds
- Salt
Step-by-step how to make this recipe
To make this roasted hasselback butternut squash, start by preheating your oven to 200°C (400°F). Grab a medium butternut squash or pumpkin and carefully slice it thinly across the width, about 1/4 inch apart – just don’t cut all the way through! The idea is to keep the base intact so the slices fan out beautifully while roasting.
Next, drizzle the whole hasselback pumpkin generously with olive oil, crushed garlic and a dash of maple syrup, making sure the oil seeps into the cuts. In a small bowl, mix together ground cumin, sumac (this adds a fresh, tangy lemony punch) plus salt to taste. Sprinkle this flavourful spice blend all over the pumpkin, getting it into all those delicious crevices.
Place the pumpkin on a lined baking tray and roast it for about 35 to 45 minutes, or until it’s tender inside with crispy, caramelised edges between the slices.
When it’s out of the oven, garnish with fresh mint, pomegranate, vegan feta, slithered almonds and a sprinkle of any extra salt for an extra pop of flavour.
Tips for perfecting this recipe
- Slice carefully! Use a sharp knife and place chopsticks or wooden spoons on either side of the pumpkin as a guide to avoid cutting all the way through. This helps the slices fan out perfectly without falling apart.
- Don’t skimp on oil. Make sure to get olive oil deep into those cuts—this keeps the pumpkin moist and helps the spices stick.
- Massage in the spices. Gently rub the seasoning blend between the slices so every bite is packed with flavour.
- Roast low and slow if needed. If you want extra tenderness, you can roast at 180°C (350°F) for a bit longer, just keep an eye so it doesn’t dry out.
- Baste halfway through. Spoon some of the oil and spices from the tray back over the pumpkin halfway through cooking to keep it juicy and flavourful.
- Add fresh herbs last minute. Mint leaves just before serving adds a fresh, bright finish that elevates the dish.
More recipes like this you might like
Vegan Stuffed Butternut Pumpkin
Vegan Pumpkin Date Loaf
Lentil Tabouli Salad
Roasted Potato, Asparagus & Pea Salad
Creamy Cauliflower and White Bean Bake
Hasselback Butternut Squash
4
10
45
55
This hasselback roasted butternut squash is bursting with warm spices and a bright sumac zing. Topped with fresh mint, pomegranate, and vegan feta, it’s a festive vegan favourite!
Ingredients
1 Butternut Squash
1 tbsp Olive Oil
1 tsp Cumin
1/2 tsp Sumac
1 tsp Maple Syrup
- Toppings/Garnishes
Vegan Feta
Fresh Mint
Slithered Almonds
Pomegranate
Directions
- Preheat oven to 200°C (400°F).
- Slice each half of the butternut squash thinly ¼ inch apart, don’t cut all the way through. It’s helpful to use chopsticks underneath so that you don’t cut all the way through.
- Drizzle generously with olive oil, crushed garlic, and a dash of maple syrup – get it into the cuts.
- Mix cumin, sumac, and salt; sprinkle evenly over squash, making sure it gets in the crevices.
- Place on lined baking tray and roast for 45 mins until tender and caramelised.
- Garnish with fresh mint, pomegranate, vegan feta, slivered almonds, and extra salt, if needed.
