Honey Cinnamon Roasted Hasselback Butternut Squash

Honey cinnamon roasted hasselback butternut squash is a showstopping vegetarian side dish that would look perfect on your Thanksgiving table!

I’ve seen a few of these hasselback butternut squash recipes around, but I originally spotted it in Bon Appetit magazine, and I’ve used their cooking technique here.

The honey-cinnamon glaze just seemed like it would work with squash.

Essentially, you cut the squash in half, peel it, and then roast it for a short while until the flesh is softened enough to easily make the cuts. You then meticulously and painstakingly (ok it’s not actually that bad but does take a little care) cut it until you have a nice hasselback accordion thing going on.

Not so bad, right? The trick is to not cut entirely through the squash, but as long as you take your time, it’ll be ok.

I didn’t want to make this too complicated because who has time for that? You brush the glaze on once, pop it back in the oven, and just roast it ’til it’s done. No basting every few minutes needed.

Once it is done roasting, I do add a little more honey to give it a nice sheen, but by the time you see what you’ve accomplished, you won’t mind doing that last little bit. 😉

Transferring it to a plate takes a bit of care. I used a spatula to make it easy.

I hope you decide to give this winter squash side dish a try! Pretty sure your guests will appreciate your efforts. 🙂 You may also like my honey roasted butternut squash (with cut-up squash).

Questions? Ask me in the comments below!

5 from 2 votes

Honey Cinnamon Roasted Hasselback Butternut Squash

By Natasha Bull

Honey cinnamon roasted hasselback butternut squash is a showstopping vegetarian side dish that would look perfect on your Thanksgiving table!

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 4

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Ingredients 

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• ▢ 1 medium to large butternut squash
• ▢ 1-2 tablespoons olive oil
• ▢ Salt & pepper to taste
• ▢ 3 tablespoons honey divided
• ▢ 1/4 teaspoon ground cinnamon

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Instructions 

• Preheat oven to 425F and move the rack to the top third of the oven. Line a baking sheet with parchment paper.
• Cut the squash in half lengthwise and peel it. Scrape out the seeds. 
• Place the squash cut side down on the baking sheet. Coat with olive oil and salt & pepper. Roast for 15 minutes.
• Add 2 tbsp of the honey and the cinnamon to a small bowl.
• Take it out of the oven and let it cool for a couple of minutes. Cut the squash crosswise, going slowly so that you don't cut all the way through. Brush the honey/cinnamon mixture onto the squash, getting it into some of the crevices. 
• Return the squash to the oven and roast for an additional 45 minutes or until it's tender, browned, and cooked through. Take it out of the oven and brush on an additional tablespoon of honey. Serve immediately.

Notes

• Cooking technique adapted from Bon Appetit magazine. 
• Serves 4+

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If you’re looking for other vegetable Thanksgiving side dishes, try my maple roasted beets & carrots or my creamy baked Brussels sprouts.