This hasselback butternut squash with spiced beef, fresh basil, and mint turned out even better than expected. It started as a simple idea—Ry picked up a few extra squash for another recipe, and I happened to have ground beef and plenty of fresh herbs still thriving in the yard. The result? A cozy, flavor-packed dish that’s like a savory pumpkin spice moment, but with a twist. This one’s a keeper, and I’ll definitely be making it again.
Think of it as a kinda savory pumpkin spice sorta vibe.
Why You’ll Love This Recipe
- Perfect Fall & Winter Dish: Roasting brings out the natural sweetness of butternut squash.
- Warm Middle Eastern Spices: Cinnamon and cumin add depth to the spiced beef topping.
- Versatile & Customizable: Swap out the butternut squash for acorn squash, delicata squash, or even pumpkin.
- Impressive Yet Simple: Hasselbacking creates an elegant look, and delicious texture, but you can just slice and roast if that’s easier.
What you’ll need to make this Hasselback Squash with Spiced Beef (Plus Some Substitutions)
- 1 large butternut squash, peeled and hasselbacked (or sliced into thin rounds)
- 1 lb ground beef (or lamb)
- 1 onion, thinly sliced
- 1 tsp cinnamon
- 1 tsp cumin
- 1 dash red wine vinegar (or balsamic for a little sweetness)
- 1 handful fresh herbs (basil, mint, parsley and cilantro are all good options)
- Olive oil & salt, for roasting
As with most winter squash recipes you can substitute in plenty of other varieties. An assortment of pumpkins would work, or you could go with some delicata or acorn squashes. All are good alternatives here. And don’t feel like you need to hasselback them either, cutting it like that does give it a great texture, but if it’s too fussy, you can simple just slice and roast them and then top with your spiced ground beef and herbs.
How to Make Hasselback Butternut Squash
Step 1: Prep & Roast the Squash
- Preheat oven to 350°F (175°C).
- Place the peeled butternut squash on a cutting board. Using a sharp knife, make thin, even slices along its length, stopping just before cutting all the way through (this creates the hasselback effect). I like to use chopsticks as a stopper so my knife doesn’t cut all the way through. [Check out the video below for visual instructions]
- Brush with olive oil, season with salt, and roast for about an hour, until tender.
Step 2: Cook the Spiced Beef
- In a pan over medium heat, cook the sliced onions until soft.
- Add the ground beef and cook until well browned.
- Stir in the cinnamon, cumin, and a splash of red wine vinegar.
Step 3: Assemble & Serve
- Once the squash is fully roasted, transfer it to a serving plate.
- Spoon the spiced beef mixture over the squash.
- Scatter a generous handful of fresh herbs (basil, mint, or cilantro) on top.
- Sprinkle with flaky salt and serve immediately.
What to Serve with Hasselback Butternut Squash
- Creamy Yogurt Sauce: Mix yogurt with lemon, garlic, and salt. Or make an herby tzatziki sauce with creamy greek yogurt, fresh cucumber, garlic, and dill.
- Pita or Easy Yogurt Flatbread: A quick yogurt flatbread enriched with olive oil and requires no-yeast, so no need to wait for it to rise. Perfect for scooping up the spiced beef.
- Cucumber and Tomato Salad: So simple and fresh. A great quick salad to pair with this squash.
- Celery Apple Fennel Salad – A quick and easy celery salad with fresh fennel, radishes, parsley, toasted sesame and a five spice dressing.
Storage & Reheating Tips
- Leftovers? Store everything separately, in an airtight containers in the fridge for up to 3 days.
- To Reheat: Warm in a 300°F oven for about 15 minutes. And top with fresh herbs.
FAQs
What is hasselback squash?
Hasselbacking is a slicing technique where thin cuts are made along an ingredient—like squash or potatoes—so it fans out beautifully while roasting, creating extra crispy edges. Here’s an article by The Spruce Eats on How To Hassleback Anything.
Can I make this vegetarian?
Absolutely! Try swapping the spiced beef for spiced lentils or my favorite chickpeas. This is also really delicious with a simple tahini and lemon sauce drizzled over the top, or even served on a base of homemade hummus.
What herbs go best with butternut squash?
Basil and mint add freshness, while cilantro, parsley, or thyme are great options too. I recommend using whatever you have, and whatever is available. The addition of some fresh herbs brighten the whole dish up.
Did you make this recipe?
This hasselback butternut squash with spiced beef is an easy, impressive dish that brings delicious, bold flavors to your table. Whether you go all-in on the hasselback slicing or keep it simple with roasted sliced rounds, the combination of caramelized squash, savory beef, and fresh herbs is hard to beat. Give it a try and let me know how it turns out!
Did you try this Hassleback Butternut Squash recipe? Leave a comment and review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Hasselback Butternut Squash
Ingredients
- 1 butternut squash peeled and sliced almost all the way through, or hasselbacked
- 1 lb ground beef lamb would be great too
- 1 onion thinly sliced
- 1 tsp cinnamon
- 1 tsp cumin
- 1 dash red wine vinegar
- 1 handful fresh basil mint or any other tender herb you like, cilantro would be a good choice too
- olive oil
- salt
Instructions
- Roast your squash for about an hour at 350F, or until it’s nice and tender.
- Brown you beef, onions and add some cumin and cinnamon, or whatever other spices you want. And, be sure to add a dash of red wine vinegar or any other vinegar you want. You need a little acid to brighten everything up. I feel like balsamic vinegar could work well here.
- To plate up, get your squash, top with lots of beef and then scatter a ton of herbs over top. I used some different basils (I think I had Thai, cinnamon and Genovese growing) and fresh mint. Cilantro would be a good choice too (I didn’t have any). Season with flakey salt and eat up!
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
