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Overhead view of hasselback style roasted butternut squash with baked brie.

Hasselback Roasted Butternut Squash with Brie

This Hasselback Roasted Butternut Squash with Brie recipe is a delicious twist on the traditional version using potatoes. Butternut squash, bay leaves, honey, walnuts and baked brie come together to create this beautiful dish that is perfect for a holiday dinner or Sunday supper!
5 from 6 votes
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Course: Main Course, Side Dish
Cuisine: Plant-Based
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 282kcal


  • 2 small butternut squash cut in half lengthwise, seeds removed and peeled
  • 4 to 5 ounce brie wheel cheese
  • 24 bay leaves
  • 5 tablespoons extra virgin olive oil
  • 3 tablespoons honey
  • ½ cup walnuts
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper


  • Preheat the oven to 400 Fahrenheit. Prepare a baking tray with parchment paper.
  • Peel butternut squash, cut in half lengthwise and remove seeds.
  • Place on the baking tray and put in the oven for 10 minutes. This allows the squash to soften and will make it easier to slice.
  • Remove from oven and carefully transfer to a wooden cutting board. Place squash between 2 wooden spoons and with a sharp knife cut slices by not cutting all the way through (refer to picture). Repeat the same with all squash and place on the baking tray.
  • Place bay leaves between the slices.
  • Mix olive oil, salt and pepper together. Brush butternut squash with the oil mixture.
  • Arrange brie on the same baking tray and bake for 10 minutes in the middle of the oven.
  • Remove from the oven and brush butternut squash with 2 tablespoons honey. Pour 1 tablespoon of honey on brie.
  • Add walnuts on baking tray.
  • Put the tray back in the oven and bake for another 20 to 25 minutes, until butternut squash is tender.
  • Remove from oven, serve warm and enjoy!


Calories: 282kcal | Carbohydrates: 30g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 243mg | Potassium: 714mg | Fiber: 4g | Sugar: 11g | Vitamin A: 20034IU | Vitamin C: 40mg | Calcium: 126mg | Iron: 2mg