Hasselback Butternut Squash with Green Garden Salad

Hasselback Butternut Squash with Green Garden Salad



  • 1 large butternut squash

  • 2 tbsp vegan butter, melted  

  • 1 tbsp maple syrup 

  • 1 tsp dried sage 


  • 1 green cabbage, shredded

  • 1 large cos lettuce, roughly chopped

  • 1 pear, thinly sliced

  • 50g chopped almonds 

  • seeds from ½ a pomegranate (optional)


  • Juice from 1 lemon 

  • 1 tbsp maple syrup 

  • 2 tsp Dijon mustard 

  • ½ tsp salt 

  • ¼ tsp pepper 

  • 2 tbsp water 


  1. Begin with preparing the butternut squash. Preheat the oven to 220 degrees (C) fan-force. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin. Rub with 2 tablespoons olive oil, season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften, 15 minutes.

  2. Meanwhile, in a small bowl, stir together the butter, maple syrup, and sage until combined.

  3. Grab the squash from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. I find it helpful to position 2 spoons on either side of the squash to help prevent cutting all the way through. Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper.

  4. Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash. Return to the oven and roast another 10-15 minutes, until the squash is tender.

  5. Meanwhile add all of your salad ingredients in a bowl and toss until mixed. 

  6. Combine all of your dressing ingredients in a jar and shake until well combined. Pour half of the dressing over the salad mixture and toss until everything is evenly coated. Place the salad in a large serving dish. 

  7. Remove the squash from the oven and place on top of the salad. Drizzle over any maple butter left on the pan. Top with extra pomegranate and more fresh pears. 

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Recipe by HungryHannahEats.