This Hasselback Butternut Squash recipe roasts squash to golden perfection, glazed with a honey-butter and garlic mixture, then finished with chili flakes and fresh thyme. It’s an easy, nutritious vegetarian side that pairs beautifully with many mains and makes an impressive addition to any table.
My kids look forward to fall so I can make this honey-glazed Hasselback butternut squash — it’s beautiful, flavorful, and guaranteed to wow guests. Use honey for the glaze or substitute maple syrup to make it vegan-friendly; adding chopped pecans is a lovely variation.
This recipe is simple to prepare and works well as a hearty vegetarian main or a show-stopping side.
Why I love this recipe
- Easy: One pan and a few pantry staples are all you need.
- Delicious: A glossy honey-garlic butter glaze with a touch of chili for balance.
- Great texture: Hasselback slicing yields crisp, caramelized edges and a soft, creamy interior.
- Versatile: Serve as a filling vegetarian main or a flavorful side.
Ingredients Needed
- Butternut squash
- Butter (or substitute avocado oil, olive oil, or coconut oil)
- Garlic cloves, minced
- Honey (or maple syrup for a vegan option)
- Chili flakes (optional)
- Fresh thyme (or dried thyme)
- Salt and freshly ground black pepper
How To Make Hasselback Butternut Squash
Follow these steps. For exact ingredient quantities and a printable card, see the recipe card below.
- Prep the squash: Cut the butternut squash in half lengthwise, scoop out and discard the seeds, then peel. Place the halves cut-side down on a baking sheet.
- Make the glaze: Whisk melted butter with honey, minced garlic, chili flakes, and thyme. Brush half of the mix over the squash.
- First roast: Roast in a preheated oven (400°F/200°C) for 20–25 minutes. Remove and let cool enough to handle.
- Hasselback slice: Place each half on a cutting board and slice thinly across, stopping before you cut through so the base holds together.
- Final roast: Return the squash to the baking sheet, brush with the remaining glaze, and roast another 15–20 minutes until the tops are caramelized and the flesh is tender.
- Serve hot and enjoy.
Recipe Tips
- Allow the squash to cool after the first roast so you can safely slice it without burning your hands.
- Scale the recipe easily by roasting additional squash for larger gatherings.
- Partially cooking the squash first is essential — don’t try to Hasselback it raw.
- Place two chopsticks or a large spoon alongside the squash while slicing to avoid cutting through the base.
- Adjust chili flakes to taste or omit them entirely for a milder finish.
- If the edges start to brown too quickly, add a couple of tablespoons of water to the pan to reduce burning.
- Gently nudge the slices apart before the final roast so glaze can drip down between them for extra flavor and caramelization.
- Support the squash well when transferring to a serving plate — it can be fragile once baked.
- Serve immediately for the crispiest edges and best texture.
Frequently Asked Questions
Yes. The skin of butternut squash is tough and most people prefer peeling it before cooking, especially when cutting into small pieces or making soup. Roasted skin can soften and become edible, but peeling gives a cleaner texture.
A bland butternut squash was likely harvested too early and didn’t fully mature. Maturity affects the natural sweetness and depth of flavor.
Peeled and cut squash stored in an airtight container in the refrigerator will last up to five days. Storing cut squash submerged in water can help it last longer. Whole, unpeeled squash stored in a cool, dry place can keep for about a month.
Topping Ideas
For added texture and flavor, sprinkle crushed pecans about 10 minutes before the end of roasting, then drizzle a little maple syrup before removing from the oven. Sage leaves and a light dusting of cinnamon also pair wonderfully with the sweet, savory glaze.
What to serve it with
This Hasselback butternut squash pairs well with roasted meats, poultry, or fish during the holidays or any family dinner. It complements dishes like roasted turkey, garlic-herb roast, grilled chicken, or glazed salmon.
More butternut squash recipes
- Butternut Squash Casserole
- Butternut Squash Mushroom Risotto
- Maple Roasted Butternut Squash
- Chickpea Butternut Squash Curry
- Oven-Roasted Butternut Squash
If you try this recipe and enjoy it, please leave feedback and rate it. I’d love for you to share it with friends and family.
Hasselback Butternut Squash
Ingredients
- 1 small butternut squash
- 2 tablespoons butter, melted
- 2 garlic cloves, minced
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon chili flakes (optional)
- 3–4 sprigs fresh thyme, picked
- Salt and freshly ground pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Peel the skin with a vegetable peeler.
- Place squash halves cut-side down on a baking sheet.
- Whisk melted butter with honey, minced garlic, chili flakes, and thyme.
- Brush the squash with half the mixture and season with salt and pepper.
- Roast 20–25 minutes, then remove and let cool until you can handle them safely.
- On a cutting board, slice the halves thinly across without cutting all the way through.
- Return squash to the baking sheet, brush with the remaining glaze, and roast another 15–20 minutes until golden and tender.
- Serve hot and enjoy.
Notes
- Allow the squash to cool after the first roast to avoid burns while slicing.
- For large gatherings, increase quantities and roast multiple squash.
- Partially cook the squash before Hasselback slicing to ensure it holds together and cooks evenly.
- Use chopsticks or a large spoon as guides to avoid slicing through the base.
- Adjust chili flakes to suit your spice preference.
- Add a couple tablespoons of water to the pan if edges begin to burn.
- Gently separate the slices so glaze reaches between them for better caramelization.
- Transfer the squash carefully to a serving plate — it can be fragile once roasted.
- Best served straight from the oven while edges are crisp.
Nutrition
Carbohydrates: 9 g
Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 15 mg
Sodium: 59 mg
Potassium: 9 mg
Sugar: 8 g
Vitamin A: 390 IU
Vitamin C: 1.7 mg
Calcium: 6 mg
Iron: 0.2 mg
Nutrition information is an approximation.