Thanksgiving. It’s that one time of year when our doctors give up, and our pants mysteriously shrink. But as we enter our fabulous 50s and beyond, we realize that “indulgence” can sometimes mean a week of heartburn and a sugar crash that lasts until December.
The good news? You can still be the star of the show without relying on canned cream soups or a half-pound of marshmallows.
This year, the trending healthy side that’s getting rave reviews (and applause for its good looks) is Hasselback Butternut Squash with a Maple-Pecan Glaze. It sounds complicated and elegant, which is exactly why you need to make it. It’s the ultimate low-fuss, high-impact dish that lets you look like a gourmet chef while giving your heart and digestion a much-needed holiday break.
Farewell, Marshmallows! Hello, Smart Sweetness
For decades, the Sweet Potato Casserole has been less a vegetable side and more a dessert masquerading as a carb. Our digestive systems (and blood sugar) don’t need that kind of drama anymore.
The Hasselback technique—where you slice the squash thinly but not all the way through, creating an accordion effect—makes the dish impressive and allows the flavor to seep into every crevice. Butternut squash is naturally sweet, meaning we can dramatically cut the added sugar.
- Less Sugar, More Flavor: We swap refined sugar for a small amount of pure maple syrup. It provides rich, authentic fall flavor without the dizzying sweetness spike.
- The Power of Squash: Butternut squash is loaded with Vitamin A, crucial for healthy vision, and fiber, which keeps your digestive track moving smoothly—essential during a holiday of heavy eating!
- Healthy Fats that Crunch: The addition of pecans and a hint of olive oil brings in heart-healthy unsaturated fats and a satisfying crunch that the usual soft sides lack.
The Recipe: Looking Fancy, Acting Easy
This dish is a classic example of kitchen wizardry that requires minimal effort. The oven does all the heavy lifting, which is exactly how your holidays should be managed at this point in life.
Ingredients:
- 1 medium butternut squash, peeled and halved lengthwise
- 2 Tbsp. Olive Oil
- Salt, pepper, and a dash of ground nutmeg
- 2 Tbsp. pure maple syrup (remember: pure, not pancake syrup)
- 1 Tbsp. unsalted butter (or coconut oil for dairy-free)
- ¼ cup chopped pecans
- 1 tsp. fresh sage or thyme, chopped (optional, but a game-changer)
The Quick & Clever Steps:
- Prep & Initial Roast: Peel the squash, scoop out the seeds (save them for a healthy snack!), and slice each half in half again, creating four pieces. Rub them lightly with olive oil, salt, and pepper. Roast at 400°F for about 15–20 minutes to soften slightly. Pro Tip: A slightly soft squash is easier to slice without risking a kitchen incident.
- The Hasselback Trick: Remove the squash and let it cool briefly. Place chopsticks or wooden spoons alongside the squash halves—this acts as a stop-gap so you can slice almost all the way through without cutting off the slices! Slice about 1/8 to ¼ inch apart.
- Glaze & Bake: Mix the maple syrup, melted butter, nutmeg, and herbs. Brush half the glaze liberally over the sliced squash, making sure it seeps into the cuts. Return to the oven for another 20 minutes.
- Finish Strong: Remove the squash, drizzle with the remaining glaze, sprinkle generously with pecans, and bake for a final 10–15 minutes until the squash is tender and the glaze is caramelized.
Final Thoughts for the Wise Host
This Hasselback butternut squash offers a magnificent presentation without the massive calorie count. It’s comforting, seasonal, and provides complex carbohydrates and fiber—a great way to anchor your plate and leave less room for the heavier stuff.
Plus, you get to proudly announce that you’re serving a Hasselback dish. Nothing says “I’m retired but still fabulous” quite like a Swedish-inspired, heart-healthy Thanksgiving side! Enjoy the compliments and the easier digestion. Happy Thanksgiving! 🦃
