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
Scale
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.
