Honey Glazed Hasselback Butternut Squash

Up until recently, I had no idea that there even existed such a thing as a Hasselback Butternut Squash or that a dish could ever be made to look so pretty, for that matter.

Honestly, I would’ve NEVER even thought of “hasselbacking” a butternut squash if I hadn’t stumbled upon this recipe by Seasons and Suppers.

As soon as I laid eyes on that picture, I just KNEW I had to replicate it — in fact, my heart nearly stopped when I saw that beauty!

I guess the fact that I happen to have a major thing for Butternut Squash to start with really helps. If one could have an actual crush on food, Butternut Squash would definitely be my food crush. There’s just something about it that I can’t seem to get enough of. It certainly is one of my favorite subjects to photograph in the whole wide world (well, after my baby grand-daughter, that is…)

I had such a blast taking these pictures, I ended up taking way too many and then had a really hard time picking my favorites among the lot. So yeah, I may have overdone it in the picture department once again.

Sorry about that… (or am I, really? I mean look at this thing!)

Still… because the pictures are aplenty and the instructions are alenghty, I’ll TRY and keep the talking to a minimum, if that’s alright with you.

I’m not gonna lie to you, this dish is sort of high maintenance and will ask that you spend a chunk of time attending to it. Plus… peeling a butternut squash with a vegetable peeler? NOT the easiest thing.

But if the sum of all your efforts is going to result in such a STUNNING dish, I say it’s all entirely worth it. This Honey Glazed Hasselback Butternut Squash, it’ll be the star of ANY table you put it on, no matter what the occasion.

Oh, and did I mention it was just as delicious as it looked? Oh yeah! Perhaps even more…

Seriously, I want to marry this thing; I really do! Or well, at the very least, serve it at my wedding!

Start by preheating your oven to 425°F and make sure that you have a rack in the top third position.

Then, carefully cut the butternut squash in half lengthwise. Try and keep both halves as even as possible and try not to break the peduncle if you can: that little stub just adds so much to the overall look of the finished dish. It can be a bit tricky to slice through, but it can very well be done if you use a good, sharp blade. Also, it might be easier to tackle if you save it for last.

Once that’s out of the way, scoop out the seeds and pulp and discard.

Next, peel the butternut squash with a vegetable peeler. On top of removing the tough outer skin, make sure that you also get the thin whitish layer that’s beneath it, in order to completely expose the bright orange flesh of the gourd.

Now like I said, peeling butternut squash with a vegetable peeler isn’t all “easy peasy lemon squeezy” but with a little bit of patience and persistence, it can be done. And it’s totally well worth it!

Now place both squash halves cut side down on a roasting pan and bake for 20 minutes.

No need to add water to the pan or season the squash in any way it at this point. Since you’ll be handling the squash with your bare hands later, you want it to remain as “clean” as possible for the time being.

While the squash is in the oven, combine the honey, olive oil, Dijon mustard, chopped sage and thyme, salt and pepper in a small bowl and mix well with a small whisk until completely combined.

After 20 minutes, remove the squash from the oven and let it cool in the pan until you can safely handle it with your bare fingers, about 5 minutes.

Then, remove one of the squash halves to a cutting board and place the handle of a wooden spoon (or other wooden utensil) on either side of the squash. These will act as guards and will prevent your blade from going all the way through as you slice the squash.

As much as possible, try and find two handles that have the exact same thickness, or at least very similar heights.

With the help of a sharp knife, carefully cut very thin slits in the squash, starting at the narrow end; even though you have the wooden utensils there acting as guards, always be mindful not to go all the way through.

Pay close attention to where your blade is at all times, and be extra careful when you get to the “hollow” area. Things do feel a bit “unsteady” when you get to that point. It’s hard to explain, but you’ll understand what I mean when you get there.

And whatever you do, do not attempt to “hasselback” the squash without partially cooking it first; That would be an accident waiting to happen!

Return the sliced squash to the baking sheet and repeat with the second half.

They already look super pretty, don’t they? I don’t know about you, but I’m sort of getting weak at the knees…

Now grab the honey glaze and brush about 1/3 of it over the squash halves. Try to force it down the slits as best as you can, without overdoing it. At this point, the cracks are still closed up pretty tight and won’t let much in. That’s okay, we’ll get more in later.

Add about ¼ cup of water to the bottom of the pan and return to oven for 15 minutes.

From this point on, every time the squash goes in the oven, you’ll always want to keep a close eye on things to make sure that the yummy syrup at the bottom of the pan doesn’t burn; if you have to, add a few tablespoons of water to the pan, as and when necessary.

After 15 minutes, remove the squash from the oven and brush it with more of the honey mixture (make sure you save a few tablespoons for later), then hit it with some of the gorgeous cooking liquid that’s accumulated at bottom of the pan — this will add tons of color and flavor!

By now, those slits should have gotten much more cooperative, too, so you’ll be able to get some of that sweet amber syrup between the slices.

Add another ¼ cup of water to the bottom of the pan and return the squash to the oven for a further 15 minutes.

Remove the squash from the oven one more time and brush it with some more of the pan juices.

We’re almost done… almost!

Add the chopped pecans to the remaining honey glaze and stir to combine. Spoon that mixture over the top of the squash, dividing it equally between both halves.

Add another ¼ cup of water to the bottom of the roasting pan and return it to the oven for a final 5 minutes, or until the squash is beautifully golden and tender.

Remove from oven; spoon some of the pan juices over the squash, sprinkle with a little bit of fresh herbs as well as a pinch of salt.

Now time to transfer your squash to a beautiful serving plate.

When you do that, make sure that you give the most support to the round, hollow part — the squash will be very tender and fragile at this point.

A turner such as this one would be the ideal tool for the job, but if you didn’t have one like that, go with the largest, flattest one you can find.

And there you have it — the prettiest, most elegant dish ever, all good and ready to serve.

Now prepare for LOTS of oohing and aahing and maybe even a standing ovation!

It certainly is worthy of one…

Print Recipe Rate this Recipe

4.78 from 22 votes

Honey Glazed Hasselback Butternut Squash

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

As elegant as it is delicious, this Honey Glazed Hasselback Butternut Squash is guaranteed to be the star of any dinner table.

Servings: 6

Ingredients

US Customary - Metric

• 1 medium butternut squash, about 1kg | 2.2lb
• 1/4 cup unpasteurized honey, (use pure maple syrup to keep vegan)
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp finely chopped fresh sage leaves
• 1 tsp finely chopped fresh thyme
• 1 tsp salt
• 1/2 tsp ground black pepper

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• 3-4 tbsp chopped pecans

Instructions

• Preheat your oven to 425°F and place a rack in the top third position.
• Carefully cut the butternut squash in half lengthwise, then scoop out the seeds and pulp and discard. Next, with the help of a vegetable peeler, remove the tough outer skin as well as the thin whitish layer beneath it, in order to completely expose the bright orange flesh of the gourd.
• Place both squash halves cut side down on a roasting pan and bake for 20 minutes; remove from oven and let cool until you can safely handle the squash with your bare fingers, about 5 minutes.
• While the squash is in the oven, combine the honey, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well with a small whisk until completely combined.
• Remove one squash half to a cutting board and place the handle of a wooden spoon (or other wooden utensil) on either side of the squash. These will act as guards and will prevent your blade from going all the way as you slice through the squash. With the help of a sharp knife, carefully cut very thin slits in the squash, starting at the narrow end; always be mindful not to cut all the way through. Return the sliced squash to the baking sheet and repeat with the second half.
• Brush about 1/3 of the honey mixture over the squash halves, trying as best you can to force the mixture down the slits. Add 1/4 cup of water to the bottom of the pan and return to oven for 15 minutes.
• When the squash is in the oven, always keep a close eye on things to make sure that the syrup at the bottom of the pan doesn't burn; add a little bit more water, a few tablespoons at a time, if necessary.
• After 15 minutes, remove the squash from the oven and brush with more of the honey mixture as well as with some of the cooking liquid that's now at bottom of the pan (this will add tons of color and flavor!)
• Add another 1/4 cup water to bottom of the pan and return to the oven for a further 15 minutes.
• Remove the squash from the oven once more and brush it with some of the pan juices.
• Add the chopped pecans to the remaining honey glaze and stir to combine. Spoon that mixture over the top of the squash, dividing it equally between both halves.
• Add another 1/4 cup water to bottom of the roasting pan and return it to the oven for a final 5 minutes, or until the squash is beautifully golden and tender.
• Remove from oven; spoon some of the pan juices over the squash, sprinkle with a little bit of fresh herbs and a pinch of salt.
• Very carefully transfer to a serving plate and serve.

Notes

Greatly inspired by Seasons and Suppers Maple Pecan Hasselback Squash

Nutrition

Serving: 1g, Calories: 189kcal, Carbohydrates: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Sodium: 423mg, Potassium: 560mg, Fiber: 4g, Sugar: 15g, Vitamin A: 16072IU, Vitamin C: 32mg, Calcium: 76mg, Iron: 1mg

Course: Side Dish

Cuisine: American

Author: Sonia! The Healthy Foodie

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