This vibrant winter dish brings together Swedish culinary tradition with seasonal nutrition in a way that’s both elegant and nourishing. The hasselback technique, named after Stockholm’s historic Hasselbacken restaurant, transforms humble ingredients into something special. Originally applied to potatoes, this method of slicing vegetables into thin, fan-like sections creates crispy edges while keeping the interior tender and perfectly cooked. Here, we apply that same technique to butternut squash. Butternut squash is rich in beta-carotene, which your body converts to vitamin A—essential for immune function during flu season. It’s also packed with vitamin C, potassium and fiber. The hasselback preparation allows the squash’s edges to caramelize beautifully, intensifying its natural sugars. Here its paired with a salad of shaved raw Brussels sprouts, another winter gem that’s loaded with vitamin K for bone health, vitamin C for immunity and compounds called glucosinolates that have been studied for their potential cancer-fighting properties. When sliced paper-thin and eaten raw, Brussels sprouts shed their bitter reputation and become nutty, sweet and wonderfully crunchy—a perfect counterpoint to the rich, caramelized squash. It’s a dish that looks impressive enough for company but is straightforward enough for a weeknight, proving that healthy winter eating can be both beautiful and delicious.

Serves 4

Ingredients

For the hasselback butternut squash:

• 1 medium butternut squash (about 2-2.5 pounds)
• 3 tablespoons olive oil 
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon maple syrup
• Salt and freshly ground black pepper

For the shaved Brussels sprout salad:

• 1 pound Brussels sprouts, trimmed
• 3 tablespoons olive oil
• 1½ tablespoons lemon juice (about half a lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• ¼ cup shaved parmesan cheese
• Minced parsley, to garnish
• ⅓ cup dried cranberries or pomegranate seeds

Instructions

Prepare the squash:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Carefully peel the butternut squash with a vegetable peeler. Cut off both ends, then cut the squash in half lengthwise. Scoop out the seeds with a spoon.
3. Place one squash half, cut-side down, on a cutting board. Place two wooden spoons or chopsticks on either side of the squash to act as guards. Using a sharp knife, make thin slices (about ⅛ inch apart) across the width of the squash, cutting down until your knife hits the spoon handles—this prevents you from cutting all the way through. Repeat with the second half.
4. In a small bowl, mix together the olive oil, minced garlic, thyme, maple syrup, salt and pepper.
5. Place the squash halves, cut-side down, on the prepared baking sheet. Brush generously with half of the oil mixture, making sure it seeps between the slices.
6. Roast for 30 minutes, then carefully flip the squash halves cut-side up. Brush with the remaining oil mixture, spreading the slices slightly to help them fan out. Continue roasting for 25-30 minutes until the squash is tender when pierced with a fork and the edges are golden and crispy.

Make the Brussels sprout salad:

1. While the squash roasts, prepare the Brussels sprouts. Using a sharp knife or mandolin, shave the Brussels sprouts as thinly as possible, or use a food processor with the slicing blade. Place in a large bowl.
2. In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt and pepper until emulsified.
3. About 15 minutes before serving, pour the dressing over the shaved Brussels sprouts and massage with your hands for about a minute—this softens them slightly and helps them absorb the dressing. Let sit for at least 10 minutes.
4. Just before serving, add the parmesan, nuts and cranberries or pomegranate seeds. Toss to combine.
5. Spread the salad in an even layer on a platter and top with the butternut squash, cut-side down. Garnish with the parsley and pomegranate seeds, and enjoy!