Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The glaze creates a smoky caramelized topping, and the cranberries and pistachios add tartness and crunch. My 10-year-old walked in as I pulled this from the oven for the first time and announced, 'that's beautiful!' It's just as amazing in flavor, and it makes a gorgeous, elegant side.

Recipe Summary

50 mins
5 mins
1 hr 10 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.

  • Bake in the preheated oven until softened, about 20 minutes.

  • 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.

  • Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.

  • 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.

  • 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.

  • Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.

  • Bake in the hot oven 10 minutes more.

Cook's Note:

A tip I learned from the internet: Place a wooden spoon beside the squash and carefully hold your knife level while slicing, using the spoon as a guide to keep from going through.

Nutrition Facts

426 calories; protein 5.5g; carbohydrates 68g; fat 19g; cholesterol 30.5mg; sodium 421.8mg. Full Nutrition