Hasselback Butternut Squash Recipe
The Hasselback Butternut Squash is slow-roasted and topped with chopped pecans for added crunch and texture that makes this a perfectly balanced side.
Servings: 6 servings
Calories: 277kcal
Equipment
Ingredients
- 2 small butternut squash
- ¼ cup salted butter melted
- 3 Tablespoons honey
- ½ Tablespoon fresh thyme leaves
- ½ teaspoon nutmeg
- ⅛ teaspoon allspice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup chopped pecans
- Parsley for garnish
Instructions
- Prep your pan and oven. Preheat your oven to 400°F and line a 9x13 baking sheet with parchment paper before setting aside.
- Peel the squash. Using a vegetable peeler, peel the skin off the butternut squash just until you see the bright orange flesh.
- Cut and remove the seeds. Cut the butternut squash in half lengthwise before removing and discarding the seeds.
- Make the butter mixture. In a small bowl, whisk together the melted butter, honey, thyme, nutmeg, and allspice.
- Brush with butter. Brush the cut side of the squash with half of the butter mixture and sprinkle with salt and pepper. Place the squash cut-side down on the baking sheet.
- Bake. Bake for 20-25 minutes. The squash will be tender but not all the way cooked.
- Cool. Remove from oven and allow to cool slightly.
- Thinly slice the squash accordion-style. Once cooled enough to handle, transfer the squash to a cutting board and use a sharp knife to make thin slices in the squash widthwise, about 3/4 of the way to the bottom.
- Brush with butter and bake. Return the squash to the same baking sheet and brush with the remaining honey butter mixture, making sure to get between the cuts. Bake uncovered for an additional 15-20 minutes or until the squash is golden brown and tender enough to be easily pierced with a fork.
- Garnish and serve. Garnish with chopped pecans and parsley and serve warm.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 277kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 459mg | Potassium: 932mg | Fiber: 6g | Sugar: 15g | Vitamin A: 26845IU | Vitamin C: 54mg | Calcium: 133mg | Iron: 2mg