A beautiful and festive vegan Hasselback butternut squash traybake for your holiday table! Hasselback butternut squash in a miso maple butter glaze with roasted fall vegetables!
Vegan Hasselback Butternut Squash Traybake
A beautiful and festive vegan butternut squash traybake for your holiday table! Hasselback butternut squash in a miso maple butter glaze with roasted fall vegetables!
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Servings: 6 servings
Ingredients
- 1 butternut squash
- 3 ½ tbsp maple syrup
- 2 tsp miso paste
- 2 tbsp melted vegan butter
- 4-5 beets peeled and quartered (or 1 bunch plus the greens)
- 2 cups brussels sprouts sliced (roughly .5 lb)
- 3-4 parsnips peeled and halved or quartered (roughly 1 lb)
- 1 tbsp olive oil
- ½ tsp black pepper
- 1 tsp sea salt
- 1 tbsp dried thyme
Consider serving with:
- Sauteed beet greens
- Festive lentils
Instructions
- Preheat your oven to 425ºF/220ºC and prepare a baking sheet with parchment paper or a silicone mat.
- Clean and carefully peel your butternut squash. You can slice a bit off the base of the squash and keep the stem on for looks if you’d like (or slice the stem end as well). Reserve the peel!
- Slice the squash in half lengthwise and scoop out the seeds. I love to use the whole squash and garnish this dish with crispy squash peel and seeds. I find that smaller and thinner pieces of peel crisp up better so I tend to slice any larger pieces in half lengthwise.
- Separate the seeds from the membrane, wash them, and allow them to dry.
- Hasselback the squash by placing wooden spoons or chopsticks along the sides and making thin, parallel cuts all the way down your squash. The spoons will work as a guide to help your knife from sliding all the way through the squash (see photos in the blogpost for reference).
- Combine the maple miso butter by melting the butter and whisking in the miso paste and maple syrup.
- Place the squash flat sides down on a parchment lined baking tray. Baste all over and between the slits with the miso maple butter. Brush peeled beets in olive oil, salt, pepper, and thyme. Spread the sliced beets around the squash and roast for 30 minutes.
- Meanwhile, prepare the brussels sprouts and parsnips. Keep in mind that once peeled parsnips will start to change colour so try not to peel them too early or place them in cold water after peeling. Slice off the hard end of the brussels sprouts and slice them in half lengthwise. Slice your parsnips into halves or quarters depending on size. Toss in a drizzle of oil and sprinkle with salt, pepper, and dried thyme.
- After 30 minutes, baste the squash with more miso maple butter, turn the beets and add the parsnips and brussels sprouts to the tray. Return to the oven and bake for another 20-30 minutes.
- Baste the squash one more time with 15 minutes remaining in the cooking time and add the squash peel and seeds to your oven. I like to roast them in a separate tray, drizzle them with olive oil, and sprinkle a bit of salt.
- To serve, carefully transfer the squash and other vegetables to another tray if desired. Sprinkle with crispy squash skins and seeds and consider serving with sauteed beet greens, festive lentils, and a cranberry dressing (I like to blend and thin out our cranberry sauce into more of a drizzle but feel free to dollop it on like a traditional cranberry sauce).
- Reheat leftovers in the oven or consider reimagining them and using them for a festive roasted vegetable salad bowl or leftover holiday sandwich!
Notes
CAD $19.46 with the optional serving suggestions. CAD $17.32 for the roasted vegetable traybake and sauteed beet greens, $1.39 for a full batch of our cranberry sauce, and $0.75 for the festive lentils! (A traditional turkey or roast would likely cost $20-$30 for just the meat so we find this to be a pretty thrifty festive main dish!)
Find more of Kathryn & Bryan’s recipes on their website and Instagram.
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Hi I’m Kathryn! An actress and the recipe creator behind Tasty, Thrifty, Timely. My husband Bryan is behind-the-scenes of our photos and videos. We hope you enjoy our easy recipes that make vegan cooking at home… Tasty, Thrifty, and Timely! Follow Kathryn on Instagram | Visit the Tasty Thrifty Timely Blog.
