Sweet and Savory Hasselback Butternut Squash

Name: Sweet and Savory Hasselback Butternut Squash
Prep time: 15 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 tablespoon oil, or as needed; 1 large butternut squash - peeled, halved lengthwise, and seeded; ½ teaspoon salt; 3 tablespoons water; ¼ cup butter; ¼ cup honey; 1 tablespoon cinnamon; 1 teaspoon minced garlic; 1 teaspoon fresh oregano leaves; 1 teaspoon dried orange peel; ½ teaspoon smoked paprika; 2 sprigs fresh oregano, or as needed; ¼ cup dried cranberries; ¼ cup chopped pistachio nuts

Rating: 4.55 stars

11 Ratings
9 Reviews
2 Photos

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.

By Angela Sackett Superhotmama

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Recipe Summary

prep:

15 mins

cook:

50 mins

additional:

5 mins

total:

1 hr 10 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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

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Step 2

Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
Step 3

Bake in the preheated oven until softened, about 20 minutes.
Step 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.
Step 5

Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
Step 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.
Step 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.
Step 8

Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
Step 9

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

Per Serving:

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

Reviews (9)

Most helpful positive review

Edward Willis

11/23/2018

Worth the extra effort! A few tips: 1. Line your baking sheet with heavy foil then spray with vegetable spray. 2. The sauce will be thicker than you expect. It does not drizzle but it can be brushed onto the butternut squash. 3. You may need to adjust the roasting time depending on how large your butternut squashes are. Mine was large and it took about 20 minutes more for it to get nice and soft. 4. When moving the end result from the baking sheet to a serving dish used to large spatulas and it will be just fine. Read More

Helpful

(1)

Most helpful critical review

aldee257

11/20/2018

Epic fail! I could not get the squash to cut correctly. It went everywhere. It was very messy. I loved the sauce though. I am going to try it again but microwave the squash so the peeling comes off and easy easy to cube. Then I will roast or bake the squash and add the sauce to it. Read More

11 Ratings