Hasselback Butternut Squash
User Reviews
5
Hasselback Butternut Squash
Description
The preparation starts by halving and scooping out the squash before peeling to the bright orange flesh. Par-cooking the squash halves skin-down softens the flesh enough to allow careful slicing without cutting fully through. These slices create characteristic Hasselback ridges which open during the second roasting and bake in the garlic butter, honey, chili, and thyme mixture for a glazed finish.
The cooking process results in tender, golden squash with crispy edges where the slices fan apart. The honey or maple syrup lends sweetness complemented by the warmth of chili flakes and the fragrance of thyme. Salt and black pepper balance the flavor here as well.
This dish is well suited as a roasted vegetable side for meals, especially during fall or winter. It offers an attractive presentation thanks to the sliced design and is delicious served warm to preserve edge crispness.
Tips include handling the squash carefully after the initial roasting to avoid burns and using chopsticks or spoons while slicing to prevent cutting all the way through. Adjust chili levels based on spice tolerance, and adding water to the pan during roasting can prevent burning. The slices may stick together while baking, so gently nudging them apart helps the glaze penetrate effectively. This squash is fragile, so support it when transferring to a plate.
Ingredients
- 1 small butternut squash
- 2 tablespoons butter melted
- 2 garlic minced, cloves
- 2 tablespoons honey or maple syrup
- 1 teaspoon chili flakes
- 3-4 prigs thyme picked, fresh
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat oven to 400F.
- Start by cutting the butternut squash evenly in half on lengthwise. Scoop out the inside and discard.
- Using a vegetable peeler, peel off the skin just until you see the bright orange flesh.
- Place the halves on a baking sheet and cut side down.
- In a small bowl, whisk melted butter with honey, garlic, chili, and thyme.
- Brush the squash with half of the garlic butter mixture and sprinkle with salt and pepper.
- Roast in the oven for 20-25 minutes. Remove from oven and allow to cool until ready to handle.
- Place the squash halves on a cutting board, and using a very sharp knife, slice it thinly but not all the way through.
- Return the squash to the same baking sheet and brush with the remaining garlic butter mixture Return to the oven and roast for an additional 15-20 minutes. or until golden brown on the tops and tender.
- Enjoy!
Notes
- Allow the squash to cool after the first roasting before slicing to avoid burns.
- For larger portions, scale the recipe by multiplying the squash quantity.
- Partially cook the squash before making Hasselback slices to avoid cutting through.
- Place chopsticks or a serving spoon under the squash when slicing to prevent cutting entirely through.
- Adjust chili flakes to your preferred spice level or omit them for milder flavor.
- During roasting, adding water to the pan can help prevent burning.
- Carefully separate slices if sticking together so the glaze can penetrate evenly.
- Support the squash well when transferring to a plate as it can be delicate.
- Serve the dish hot from the oven to enjoy the crispiest edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 9g | 3% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 59mg | 2% |
| Potassium | 9mg | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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