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This Hasselback Butternut Squash Recipe is roasted to perfection with a honey butter garlic glaze then topped with chili flakes and fresh thyme. A delicious, nutritious, and easy vegetarian side dish recipe that pairs well with almost anything.
Make this easy and scrumptious Hasselback Butternut Squash recipe and you are guaranteed that it will be a winner on your dinner table. We used honey for this roasted butternut squash recipe but you can also use Maple Syrup to make it vegan-friendly and maybe add some pecans!
Looking for more delicious squash recipes? Try this Butternut Squash Mushroom Risotto recipe or this Butternut Squash Salad recipe.
why you’ll love this butternut squash recipe
- Easy! You can make this in one pan, it’s simple to prep with only a handful of pantry staples needed.
- Delicious. Glistening with a honey chili garlic glaze, this is nicely sweet with a spice kick!
- Wonderful texture. Sliced into a Hasselback, this butternut squash has loads of crispy edges while keeping a creamy, soft center.
- Versatile. Hearty enough to serve this up as a veggie main or portion out as a filling side.
ingredients you’ll need
- Butternut squash: Learn more about butternut squash in this How to Cut Butternut Squash Tutorial.
- Butter: This can be switched out with avocado or olive oil. Even coconut oil will work.
- Garlic cloves, minced: Use fresh garlic.
- Honey: or you may use maple syrup as a vegan option.
- Chili flakes: optional if you don’t like or have chili flakes.
- Fresh thyme: you can also use dried thyme.
- Salt and freshly ground pepper
how to make this BUTTERNUT squash
- Prep your squash – Cut the butternut squash evenly in half lengthwise. Scoop out the inside and discard. Then peel off the skin. Place on a baking sheet, cut side down.
- Make your glaze – In a small bowl whisk melted butter, with honey, garlic, chili, and thyme. Then brush the squash with half the mix.
- Roast – Roast in the oven for 20-25 minutes. Remove from oven and allow to cool until ready to handle.
- Slice – Place the squash halves on a cutting board and using a very sharp knife, slice it thinly, but not all the way through.
- Roast again – 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.
- Serve and enjoy!
recipe notes and tips
- After roasting for the first time, allow it to cool so you can handle it and over burned hands!
- For bigger dinners, you can easily multiply the squash.
- Do not attempt to Hasselback the squash without partially cooking it first.
- When slicing the squash you can place them on two chopsticks or a big serving spoon, to stop you from slicing right through.
- You can omit the chili flakes or up the chili flakes, depending on how much spice you like!
- To help prevent burning, add a couple of tbsp of water to the pan as and when needed.
- Nudge the layers apart if they’re still sticking together and make sure some of the honey garlic glazes drips down into the space between the slices.
- When transferring the Butternut Squash to a serving plate, make sure to support it well as it’ll be fragile.
- This squash is best straight from the oven while the edges are at their crispiest!
frequently asked questions
Yes. It is recommended that you peel the butternut squash before cooking it especially if you are cutting them into small pieces or using them in soup. The skin of butternut squash is tough and not everyone liked eating it. When roasted they can get soft and become edible but we do prefer peeling the butternut squash.
If you end up with a tasteless and unsweet butternut squash it’s most likely because it was picked too soon and wasn’t mature enough before it was picked. If that happens, then you will end up with bland-tasting butternut squash.
If your butternut squash is already peeled, then once you store in a container and place it in the fridge it will last up to 5 days. A great tip is to add the peeled and cut butternut squash in a container of water and then place it in the fridge so it lasts longer. Unpeeled whole butternut squash can be stored outside of the fridge in a cool spot and it will last up to one month.
toppings for Hasselback butternut squash
So, if you like the idea of pecans feel free to add some crushed pecans about 10 minutes before they are completely cooked through. Then, add a little drizzle of maple syrup for a few minutes before you remove it from the oven. You could also top with sage leave and sprinkle on some cinnamon too.
what to serve with these Hasselback
You can pair this with some roasted meat, ham, chicken, or turkey over the holiday season. Here are some ideas:
- Oven Roasted Maple Turkey Breast
- Easy Garlic Herb Turkey Roast Recipe
- Grilled Cilantro Lime Chicken
- Balsamic Chicken Breast
- Pan-seared Honey Balsamic Salmon
- Lemon Chicken Breast Recipe
- Grilled Boneless BBQ Chicken Breast
More butternut squash recipes
- Butternut Squash Casserole
- Butternut Squash Mushroom Risotto
- Maple Roasted Butternut Squash
- Chickpea Butternut Squash Curry
- Oven-Roasted Butternut Squash
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Hasselback Butternut Squash
Ingredients
- 1 Small Butternut Squash
- 2 Tbsp Butter, melted
- 2 Garlic Cloves, minced
- 2 Tbsp Honey , or maple syrup
- 1 Tsp Chili Flakes
- 3-4 Sprigs Fresh thyme, picked
- Salt and freshly ground pepper
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, 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 to 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 for and roast for an additional 15-20 minutes. or until golden brown on the tops and tender.
- Enjoy!
Notes
- after roasting for the first time, allow it to cool so you can handle it and over burned hands!
- For bigger dinners, you can easily multiply the squash.
- Do not attempt to Hasselback the squash without partially cooking it first.
- When slicing the squash you can place them on two chopsticks or a big serving spoon, to stop you from slicing right through.
- You can omit the chili flakes or up the chili flakes, depending on how much spice you like!
- To help prevent burning, add a couple of tbsp of water to the pan as and when needed.
- Nudge the layers apart if they’re still sticking together and make sure some of the honey garlic glazes drips down into the space between the slices.
- When transferring the Hasselback Butternut Squash to a serving plate, make sure to support it well as it’ll be fragile.
- This squash is best straight from the oven while the edges are at their crispiest!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t find a cooking temperature?
Hi. Its at step one. 400F
Thanks for sharing! Does it reheat well?
Hi. Yes it does
This looks so good! I didn’t know you could do that to butternut squash!
Do you think you could pre-make this all the way up to the slicing & then the following day cook through the rest of the way? Looking for a yummy Thanksgiving option, but would prefer fresh.
Yes you for sure can
It takes a little prep time, but this recipe is excellent!! I subbed the maple syrup, just my flavor preference
So glad you liked it.