Sweet And Savory Hasselback Butternut Squash Recipe

Name: Sweet And Savory Hasselback Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil, or as needed; 1 large butternut squash - peeled, halved lengthwise, and seeded; 1/2 teaspoon salt; 3 tablespoons water; 1/4 cup butter; 1/4 cup honey; 1 tablespoon cinnamon; 1 teaspoon minced garlic; 1 teaspoon fresh oregano leaves; 1 teaspoon dried orange peel; 1/2 teaspoon smoked paprika; 2 sprigs fresh oregano, or as needed; 1/4 cup dried cranberries; 1/4 cup chopped pistachio nuts

Servings: persons

1 tablespoon oil, or as needed
1 large butternut squash - peeled, halved lengthwise, and seeded
1/2 teaspoon salt
3 tablespoons water
1/4 cup butter
1/4 cup honey
1 tablespoon cinnamon
1 teaspoon minced garlic
1 teaspoon fresh oregano leaves
1 teaspoon dried orange peel
1/2 teaspoon smoked paprika
2 sprigs fresh oregano, or as needed
1/4 cup dried cranberries
1/4 cup chopped pistachio nuts

1
Preheat the oven to 425 degrees F (220 degrees C).
2
Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
3
Bake in the preheated oven until softened, about 20 minutes.
4
Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
5
Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
6
Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
7
Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
8
Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
9
Bake in the hot oven 10 minutes more.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, or as needed, 1 large butternut squash - peeled, halved lengthwise, and seeded, 1/2 teaspoon salt, 3 tablespoons water, and more.

Yes, Sweet And Savory Hasselback Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet And Savory Hasselback Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions