Roasted Hasselback Butternut Squash with Garlic, Chili Flakes, and Honey Recipe
This Roasted Hasselback Butternut Squash recipe offers a beautifully spiced and flavorful side dish featuring tender, thinly sliced squash infused with a rich honey-butter glaze, fragrant garlic, fiery chili flakes, fresh sage, and crunchy toasted pecans. Perfectly roasted to caramelized perfection, it’s an elegant yet easy dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash and Toppings
- 1 butternut squash
- ¼ cup pecans, chopped and toasted
- 2 teaspoons fresh sage, minced
- Additional sage leaves for garnish
Honey Butter Glaze
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 2 cloves garlic, minced
- ¾ teaspoon crushed red pepper flakes
- ¾ teaspoon kosher salt
- ½ teaspoon rice vinegar
Instructions
- Preheat Oven and Prepare Baking Sheet: Position a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Honey Butter Glaze: In a small pan over low heat, melt together the unsalted butter and honey. Add the minced garlic and crushed red pepper flakes, sautéing gently for about 2 minutes until fragrant. Remove from heat and stir in kosher salt, minced sage, and rice vinegar. Set aside to let the flavors infuse.
- Prepare the Butternut Squash: Using a vegetable peeler, carefully peel the butternut squash down to the bright orange flesh. Cut the squash in half lengthwise and scoop out the seeds. Place each half cut-side down on a cutting board. Place two wooden spoons or chopsticks on either side to act as slicing guides and to prevent cutting all the way through the base. Trim off the stem end, then slice the squash into ¼ inch thick slices, stopping when you hit the wooden spoon to keep the base intact. Repeat with the other half.
- Apply the Glaze and Bake: Place the sliced squash halves on the prepared baking sheet. Brush the top and between the slices generously with the prepared honey butter glaze. Cover loosely with foil and bake in the preheated oven for 30 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for about 15 more minutes, or until the squash is tender and caramelized on the edges.
- Garnish and Serve: Remove the squash from the oven and sprinkle with toasted chopped pecans and fresh sage leaves. Serve warm as a flavorful side dish or vegetarian main.
Notes
- For an advance prep option, use toasted butternut squash seeds instead of pecans for garnish. See blog post for detailed instructions.
- This recipe serves 4 to 6 as a side dish or 3 to 4 as a main vegetarian course.
- To make vegan, substitute vegan butter and maple syrup in place of butter and honey.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze in a zip-top bag for up to 3 months. Defrost before reheating.
