Hot Honey Hasselback Butternut Squash

Sweet and spicy, this easy hasselback butternut squash with hot honey and thyme is a delicious and easy side dish or vegetarian main.

Ingredients

Full recipe + amounts can be found in the recipe card below. 

• Butternut squash. 
• Honey. Use maple syrup if you’d prefer to keep it vegan.
• Chilli flakes / Red pepper flakes.
• Lemon juice. 
• Fresh thyme. 
• Salt and pepper. 
• Olive oil.

How to make hasselback butternut squash

1. Make the hot honey: Combine the honey, chilli flakes and lemon juice in a microwave-safe container and microwave for 2 minutes, in 30-second bursts, until hot and bubbling. Remove and allow to infuse for at least 30 minutes.
2. Prepare the butternut: Halve the butternut with a sharp knife then scoop out the seeds. Place the butternut, cut-side down onto a cutting board in front of you. Carefully cut slices into the butternut, taking care not to cut all the way through. You can microwave the butternut for a few minutes to make cutting easier if you prefer.
3. Roast the butternut: Place the hasselback butternut squash on a sheet pan. Drizzle with olive oil and season generously with salt on both sides. Place cut-side down on the sheetpan, scatter over thyme then cover with foil and roast for 30-40 minutes until tender. Once the butternut is tender, remove the foil and drizzle generously with the hot honey. Place back in the oven and allow to roast and caramelize for another 20 minutes. Remove from the oven, allow to cool for a few minutes then serve.

Butternut squash recipes

1. Butternut squash curry with crispy chickpeas
2. Honey roasted butternut squash soup
3. Creamed spinach stuffed butternut squash

Hot honey hasselback butternut squash

Sweet and spicy, this easy hasselback butternut squash with hot honey and thyme is a delicious and easy side dish or vegetarian main.

5 from 3 votes

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Course: Side Dish, Vegetarian

Cuisine: American

Keyword: butternut squash, hasselback butternut squash, hot honey

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8

Calories: 148kcal

Author: Alida Ryder

Ingredients

• 2 butternut squash
• 2 tbsp olive oil
• salt to taste
• fresh thyme

For the hot honey

• ½ cup honey
• 1 tsp chilli flakes
• 1 tsp lemon juice

Instructions

• Combine the honey, chilli flakes and lemon juice in a microwave-safe container and microwave for 2 minutes, in 30-second bursts, until hot and bubbling.
• Remove and allow to infuse for at least 30 minutes.
• Halve the butternut with a sharp knife then scoop out the seeds. Place the butternut, cut-side down onto a cutting board in front of you.
• Carefully cut slices into the butternut, taking care not to cut all the way through. You can microwave the butternut for a few minutes to make cutting easier if you prefer.
• Place the hasselback butternut squash on a sheet pan.
• Drizzle with olive oil and season generously with salt on both sides. Place hasselback-side up on the sheetpan, scatter over thyme then cover with foil and roast for 30-40 minutes until tender.
• Once the butternut is tender, remove the foil and drizzle generously with the hot honey. Any leftover hot honey can be stored in the fridge for up to 1 month.
• Place back in the oven and allow to roast and caramelize for another 20 minutes. Remove from the oven, allow to cool for a few minutes then serve.

Nutrition

Calories: 148kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 670mg | Fiber: 4g | Sugar: 13g | Vitamin A: 20005IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 1mg