Best Honey Glazed Hasselback Butternut Squash
User Reviews
5
Best Honey Glazed Hasselback Butternut Squash
Description
The Best Honey Glazed Hasselback Butternut Squash features a large butternut squash cut lengthwise and sliced thinly to create the classic hasselback style. The squash is peeled to remove skin, enhancing tenderness, then seasoned with olive oil, salt, and pepper before an initial roast at high temperature. The partial roasting softens the squash without fully cooking it, allowing it to hold its shape during glazing. The honey and melted butter mixture imparts subtle sweetness and richness, balanced by the smoky depth of paprika and freshness from chopped thyme and sage.
The roasting method gives the slices a tender interior with slightly crisped edges where the honey glaze caramelizes. The fresh herbs sprinkled throughout deepen the flavor and complement the natural sweetness of the squash. This dish is versatile to serve alongside roasted meats or as a standalone vegetarian option.
When serving, the squash sections separate slightly due to the slicing, making it easy to plate individual portions. The recipe advises monitoring roasting time carefully since oven heat and squash size affect doneness; the goal is tender but still firm slices. Garnishing with chopped nuts and fresh herbs adds texture contrast and visual appeal.
Ingredients
- 1 large about 3 lbs butternut squash
- ¼ cup honey raw; organic
- 2 tablespoons olive oil
- 2 tablespoons butter melted, unsalted
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- salt to taste
- 1 teaspoon black pepper ground
- 2 tablespoon thyme chopped, fresh leaves
- 2 tablespoon sage chopped, fresh leaves
For garnish –
- pecan nut walnuts or almonds, chopped
- thyme leaves few, fresh
- sage leaves few, fresh
- kosher salt to sprinkle
Instructions
- First start off by slicing whole butternut squash into half lengthwise. Try to keep both the half of exact size for even roasting.
- Scoop out all seeds from squash using a spoon or melon baller. Do not waste seeds, you can roast these butternut squash seeds (once it’s cleaned) with salt and cinnamon powder and little olive oil. Roasted squash seeds are a great healthy mid meal snack.
- Peel off the skin using vegetable peeler. Alternatively you can leave skin on if you don’t mind the extra crunch, but I prefer to remove skin as it also makes it easy to make hasselback slices.
- Place squash on baking tray greased with olive. Brush with olive oil. Sprinkle salt and pepper. Rub with hands to spread salt and pepper evenly over squash.
- Roast hasselback butternut squash in pre heated oven at 425F for 15 minutes.
- Pro-Tip : Note every oven behaves differently. Roasting time will vary based on your oven and also size of the squash.
- Do not roast squash completely. We only want to roast is half way so it becomes easy to make neat seeming hasselback style slices. Have an eye on your squash to ensure you don’t roast it fully.
- Meanwhile in a bowl whisk honey, butter, lemon juice, salt and pepper, smoked paprika, fresh thyme (chopped), fresh sage (chopped) and mustard.
- Remove tray from oven and let it sit at room temperature to cool down a bit you can to handle squash to make slice cuts.
- Once cooled enough, transfer squash onto chopping board.
- Kitchen hack to make perfect hasselback style cuts -
- Place 2 wooden handled spoons on either sides of the squash. You can even use 2 chopsticks. This will ensure that you don’t cut the slices all the way through. The wooden handle spoons acts guards and prevents you knife from going all the way through the squash.
- Using a sharp knife, cut slits 2 or 3mm apart in the squash, cutting almost but not all the way through.
- Transfer hasselback style cut squash back to baking tray. Brush with honey-sage sauce generously. Make sure to coat well and between the slices as well.
- Roast butternut squash halves for 20 to 25 minutes generously brushing the sauce 2 to 3 times between the bake time. Also baste the squash with liquids from the baking tray every 8 to 10 minutes.
- Once roasted, remove baking tray from oven. Transfer hasselback butternut squash onto serving plate. Garnish with chopped nuts and few fresh sage leaves. Sprinkle kosher salt on top. Serve!
Notes
- Roasting time will vary based on oven and squash size; watch closely to achieve tender but firm slices.
- You can roast the removed seeds with salt, cinnamon, and olive oil for a healthy snack.
- Removing the skin is recommended for easier slicing and softer texture, but leaving it on adds crunch.
- Garnish with chopped nuts and fresh herbs for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 1g | 2% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 5mg | 0% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 14.1mg | 16% |
| Calcium | 28mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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