Best Honey Glazed Hasselback Butternut Squash

What could be better showstopper on your Thanksgiving table than this honey glazed hasselback butternut squash! It looks festive, it tastes festive, and this dish sure won my heart. And guess what – this dish is NOT all sweet, it has a nice kick to it as well making it well balanced.

You probably aren’t stranger to hasselback recipes, especially hasselback potatoes. Hasselback potatoes may be the most popular one, but if you haven’t tried hasselback butternut squash recipe yet, then you are really missing out a great deal!

If you are looking for BEAUTIFUL center piece or tasty side dish on Thanksgiving table, you have come to the right place.

Aromatic herbs, browned butter, sweet honey glaze, sharp mustard and smoked paprika for that slight kick – this is by far my fall favorite and best butternut squash recipe.

Sage and butternut squash is the obvious classic combination because those browned bits of sage on roasted squash adds so much flavor to squash that you will be transported to fall food heaven immediately.

It’s time to get roasting; it’s time for hassel back butternut squash! Thanksgiving is not far away and you should definitely include hasselback butternut squash to your list of sides for Thanksgiving. Having veggies on the sides for thanksgiving dinner is a tradition, why cook ordinary dishes when you can WOW your Thanksgiving guests with this super gourmet dish.

Wait, it doesn’t limit itself to just as sides, serve it as main course instead of meat, it is that good and filling too! You are guaranteed to get lots of “woo” and “wows” when you serve this dish to your guests and family.

Squash is without doubt the most preferred and loved winter veggie. Butternut squash and earthy sage are a winning flavor combination. There are more flavors that would work great with butternut squash and I will be sharing it other flavor that you can use in your dish in this post below so it meet your taste and flavor preference.

A sticking dish that not only is delicious but is EASY to make.  Don’t not get intimidated with the finicky slicing of the butternut squash. Like any other hasselback recipe, butternut squash too can be sliced easily into hasselback. A little kitchen hack can give you beautiful seeming slices.  Read along to find out more on this easy and most common kitchen hack.

First,

What is hasselback butternut squash?

Butternut squash roasted and cut in hasselback style, roasted with butter and honey and flavored with thyme, sage and topped with chopped nuts.

What You Need To Make Hasselback Butternut Squash

All you need is –

Butternut squash

Honey

Butter

Fresh herbs like thyme and sage (if you don’t have access to fresh herbs, use dried herbs)

Smoked paprika

Salt and pepper

Lemon juice

Olive oil

Hint of English mustard

Chopped nut for garnish – pecans, walnuts, almonds or any other nut of your choice.

Plus you need

Sharp chef’s knife

Metal baking tray

While I have used sage, honey and butter as my main ingredient for flavors, you can use other flavors that I know will work with hasselback butternut squash.

What Other Flavors Can I Use For Hasselback Butternut Squash?

It may be very obvious choice to use sage in butternut squash recipes, but there are other herb flavors that you can use. Check out few of the other flavor combinations that might work for you and pick your favorite of the list-

Maple syrup + Sage + Butter

Maple syrup + Butter + Sage + Dijon mustard

Maple syrup + Butter + Apple cider vinegar + bay leaves

Maple syrup + Butter + Sage + Bacon slices

Olive oil + Butter + Garlic + Cajun seasoning

Honey + Ground Cinnamon + Olive oil

Honey + Butter + Cinnamon + Pure vanilla extract

So many flavor combinations you can pick from.

What can be better winter squash? I’d say butternut squash. I confess i’m obsessed with butternut squash. If you are too , then don’t forget to check our other favorite butternut squash recipes, which BTW is perfect for Thanksgiving or Christmas.

Quinoa Stuffed Butternut Squash

Instant Pot Butternut Squash Soup

Thai Butternut Squash Curry

How to Roast Hasselback Butternut Squash

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 baler. 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!

Here’s a video showing just how amazing this hasselback butternut squash is. Click play to check it out or scroll on down for the recipe and get some going yourself!

More fall recipe for you to try and enjoy –

Fall Drinks Recipes –

Homemade Apple Cider

Turmeric Latte

Homemade Remedy For Cold and Cough

Thanksgiving Sides –

Stuffed Butternut Squash

Instant Pot Sweet Potatoes + 2 ways to serve

BEST EVER Instant Pot Potatoes 

Sauteed Mushrooms

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Best Honey Glazed Hasselback Butternut Squash

What could be better showstopper on your Thanksgiving table than this honey glazed hasselback butternut squash! It looks festive, it tastes festive, and this dish sure won my heart. And guess what – this dish is NOT all sweet, it has a nice kick to it as well making it well balanced.

5 from 11 votes

Print Pin Rate

Course: Side Dish

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 381kcal

Ingredients

• 1 large about 3 lbs butternut squash
• ¼ cup raw organic honey
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter melted
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• Salt to taste
• 1 teaspoon ground pepper
• 2 tablespoon fresh thyme leaves chopped
• 2 tablespoon fresh sage leaves chopped

For garnish –

• Chopped nuts – pecans walnuts or almonds
• Few fresh thyme leaves
• Few fresh sage leaves
• 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/baking time may vary depending on your oven and the size of squash. Keep an eye on the squash while roasting. You want butternut squash slices to be cooked but firm!

Nutrition

Calories: 381kcal | Carbohydrates: 41g | Protein: 1g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 87mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1175IU | Vitamin C: 14.1mg | Calcium: 28mg | Iron: 1.7mg

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