There is something genuinely magical about sweet and spicy flavors mingling in a warm, tender dish, especially when it’s as visually stunning as this Honey Cinnamon Roasted Hasselback Butternut Squash Recipe. This recipe transforms a humble butternut squash into an elegant, caramelized showstopper that’s perfect for cozy dinners or impressing guests. The combination of honey’s gentle sweetness and cinnamon’s warm spice, layered beautifully through those signature Hasselback cuts, creates a rich taste experience that’s both comforting and vibrant. It’s a dish that looks intricate but is surprisingly simple, making it one of my absolute favorites to serve when I want to add a bit of heartfelt charm to the table.
Ingredients You’ll Need
Gathering just a handful of simple ingredients, this recipe highlights how each one plays a crucial role in building flavor, texture, and color. From earthy butternut squash to fragrant cinnamon and golden honey, these essentials come together beautifully without any fuss.
- 1 medium to large butternut squash: The star of the show, providing a naturally sweet and creamy canvas.
- 1-2 tablespoons olive oil: Adds moisture and helps create that gorgeous, golden roasted finish.
- Salt & pepper (to taste): Enhances the natural sweetness and balances the flavors perfectly.
- 3 tablespoons honey (divided): Brings a luscious sweetness that caramelizes beautifully during roasting.
- 1/4 teaspoon ground cinnamon: Adds a warm, inviting spice that complements the honey and squash.
How to Make Honey Cinnamon Roasted Hasselback Butternut Squash Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 425°F and positioning the rack in the top third. This ensures the squash roasts evenly with just the right amount of heat to develop a crisp, caramelized surface. Lining your baking sheet with parchment paper prevents sticking and makes cleanup a breeze.
Step 2: Prepare the Squash
Slice the butternut squash in half lengthwise and peel off the tough skin. Scoop out all the seeds and stringy bits—this clears the way for smooth roasting. The clean halves now give you that perfect shape for roasting and slicing Hasselback-style.
Step 3: Initial Roast
Place the squash halves cut side down on the parchment-lined sheet, then drizzle with olive oil and sprinkle salt and pepper. This first roast helps tenderize the flesh and creates a foundation of rich flavor. Roast for 15 minutes to soften the squash just enough.
Step 4: Prepare the Honey Cinnamon Mixture
While your squash is roasting, mix 2 tablespoons of honey with the ground cinnamon in a small bowl. This blend is what transforms the dish, infusing every bite with sweet warmth and spice.
Step 5: Hasselback and Glaze
Remove the squash from the oven and let it cool for a couple of minutes—this makes it easier to handle. Slowly slice crosswise to create those classic Hasselback cuts, being careful not to slice all the way through. Gently brush the honey cinnamon mixture over and between the slices for maximum flavor penetration.
Step 6: Final Roast and Finish
Return the beautifully sliced and glazed squash to the oven and roast for an additional 45 minutes. This slow roast allows the honey to caramelize deeply and the squash to become tender and browned. Once out of the oven, brush on the remaining tablespoon of honey for an extra glossy, sweet finish. Serve immediately for the best texture and flavor.
How to Serve Honey Cinnamon Roasted Hasselback Butternut Squash Recipe
Garnishes
A sprinkle of toasted pecans or walnuts adds a delightful crunch and nuttiness that contrasts perfectly with the soft squash. Fresh herbs like thyme or rosemary also work wonderfully, lending a subtle earthiness to balance the dish’s sweetness.
Side Dishes
This Honey Cinnamon Roasted Hasselback Butternut Squash pairs delightfully with roasted chicken, pan-seared salmon, or a hearty grain bowl. For a vegetarian take, try it alongside quinoa, lentils, or a crisp arugula salad to brighten the plate.
Creative Ways to Present
Serving each squash half as an individual portion makes for an eye-catching centerpiece. Alternatively, cut into smaller sections to create bite-sized pieces perfect for appetizers or buffet-style meals. Drizzling extra honey or a maple glaze just before serving adds an irresistible sheen.
Make Ahead and Storage
Storing Leftovers
You can store leftover roasted squash in an airtight container in the refrigerator for up to 3 days. Its sweet and spiced flavor will deepen overnight, making it even more delicious when reheated.
Freezing
This dish freezes well when wrapped tightly in foil or placed in freezer-safe containers. Freeze for up to 2 months, then thaw in the fridge overnight for the best texture preservation.
Reheating
Reheat gently in a preheated 350°F oven for 10-15 minutes until warmed through. To revive the glaze and caramelization, brush lightly with extra honey before reheating. Avoid microwaving, which can make the squash mushy.
FAQs
Can I use a different type of squash for this Honey Cinnamon Roasted Hasselback Butternut Squash Recipe?
While butternut squash is ideal due to its sweet, creamy flesh, you could experiment with other dense squashes like acorn or delicata, but cooking times and sweetness levels might vary.
How do I make sure I don’t cut all the way through when creating the Hasselback slices?
A great trick is to place chopsticks or wooden spoons along the sides of the squash as you cut; they act as guards to prevent slicing through completely.
Is this recipe suitable for a vegan diet?
This dish is vegan-friendly if you swap honey for maple syrup or agave nectar, which will still provide that lovely sweetness and glaze.
Can I prepare this dish ahead of time and reheat it for guests?
Absolutely! Prepare and roast the squash fully, then reheat just before serving. This method preserves texture and flavor wonderfully.
What’s the best way to serve leftovers?
Leftover squash is fantastic cold in salads or warmed up alongside grains or protein. It also makes an excellent base for a winter vegetable mash or soup.
Final Thoughts
If you’re looking for a dish that brings a little wow factor to the table with minimal effort, the Honey Cinnamon Roasted Hasselback Butternut Squash Recipe is your new go-to. It’s warm, sweet, and incredibly comforting, with a stunning presentation that makes you feel like a kitchen rockstar. Give it a try—you might just fall in love with butternut squash all over again!
Print
Honey Cinnamon Roasted Hasselback Butternut Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Cinnamon Roasted Hasselback Butternut Squash recipe offers a delightful twist on classic roasted squash, featuring thin cuts that allow a flavorful honey and cinnamon glaze to permeate deeply. Perfectly tender and caramelized, it’s a simple, comforting side dish with a touch of natural sweetness and warm spice.
Ingredients
Vegetables
- 1 medium to large butternut squash
Seasonings and Oils
- 1–2 tablespoons olive oil
- Salt & pepper to taste
- 1/4 teaspoon ground cinnamon
Sweeteners
- 3 tablespoons honey (divided)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the top third. Line a baking sheet with parchment paper to prepare for roasting.
- Prepare Squash: Cut the butternut squash in half lengthwise, then peel both halves. Scrape out and discard the seeds to create a clean cavity.
- Initial Roast: Place the squash halves cut side down on the prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast in the oven for 15 minutes to start softening the flesh.
- Mix Glaze: While roasting, combine 2 tablespoons of honey with the ground cinnamon in a small bowl to make the glaze.
- Score and Glaze: Remove the squash from the oven and allow it to cool for a few minutes. Carefully make thin crosswise cuts along the squash without cutting all the way through, creating a Hasselback effect. Brush the honey-cinnamon mixture over the squash, making sure to get the glaze into the crevices for maximum flavor infusion.
- Final Roast: Return the squash to the oven and roast for an additional 45 minutes or until the squash is tender, slightly browned, and fully cooked through. Once done, remove from the oven and brush the remaining 1 tablespoon of honey over the hot squash. Serve immediately to enjoy its warm, sweet-spiced flavor.
Notes
- Use a sharp knife and cut slowly to avoid slicing all the way through the squash.
- Adjust honey quantity to your taste preference for sweetness.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Allow squash to cool slightly before slicing for easier handling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
