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Hasselback butternut squash

Hasselback Butternut Squash

Less than 100 calories per serving and Roasted to perfection with a honey butter glazed then topped with chili flakes and fresh thyme. This makes a perfect side dish on your dinner table.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 87kcal
Author Rena


  • 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


  • 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!


Calories: 87kcal | Carbohydrates: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 9mg | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 1.7mg | Calcium: 6mg | Iron: 0.2mg