This beautifully caramelized butternut squash will become the center of every holiday table! The butternut squash is cut into thin slices and glazed with a honey and mustard sauce and topped with chopped nuts (optional), creating the perfect balance of sweet and savory, as well as soft and crunchy.
Looking for more Hasselback recipes? Try our Hasselback sweet potato.
Prep Time
1 hour and 15 minutes
Ingredients for Glazed Hasselback Butternut Squash:
Method of preparing the Glazed Hasselback Butternut Squash:
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Preheat the oven to 425°F (220°C) and line a baking sheet. Place the squash cut side down and bake for 20 minutes on the top rack.
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Meanwhile, whisk together the oil, mustard, honey, herbs, salt, and pepper in a bowl until smooth and combined.
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Remove the squash from the oven and let it cool for 5 minutes, or until you can touch and handle the squash. Slice it thinly but don't go all the way through with the knife, like you would with Hasselback potatoes.
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Coat the squash with 1/3 of the honey glaze, really getting the glaze in-between the slits.
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Pour 1/4 cup of water at the bottom of the baking sheet and return the squash to the oven for 15 more minutes. If the glaze begins to smoke or burn, add more water.
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Take out the squash from the oven and brush with more glaze and squash drippings at bottom of the pan. Add 1/4 cup more water, and then bake for 15 more minutes.
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Remove the squash from the oven once more and coat it with the remaining 1/3 of the glaze. If using pecans, sprinkle the top of the squash with them now. Add more water if needed and bake for 5 more minutes, or until the squash looks golden brown and is tender.
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When the squash is ready, remove it from the oven for the final time and let it cool for 5 minutes before carefully moving it to a platter.
Chef's Tip:
To make the slices even, put 2 wooden utensils of the same size on both long sides of the squash. These would stop the knife.
Source: Thehealthyfoodie.com
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