Honey Cinnamon Roasted Hasselback Butternut Squash is an elegant vegetarian side that makes a beautiful centerpiece for holiday meals like Thanksgiving.
This hasselback method—originally popularized by publications like Bon Appétit—works wonderfully with butternut squash. The squash is halved, peeled, and briefly roasted until the flesh softens enough to slice thinly without cutting through. Once you create those fan-like slices, a simple honey-cinnamon glaze seeps into the crevices and turns the squash glossy and caramelized as it finishes roasting.
Making hasselback squash takes a little patience but no advanced skills. The key is to go slowly when slicing so you leave the base intact. A shallow cut every half-inch or so creates that attractive accordion effect that helps the glaze cling and the edges crisp.
I kept the recipe straightforward: brush the squash with oil, roast briefly, make the shallow hasselback cuts, brush on a honey-and-cinnamon mixture, and return it to the oven until tender and golden. There’s no need to baste repeatedly—just a final brush of honey after roasting gives the squash a lovely shine.
Use a spatula to transfer the finished squash to a platter carefully so the slices stay intact. The result is a visually impressive dish that’s sweet, warm, and subtly spiced—an easy way to elevate a simple winter vegetable.
If you enjoy this preparation, you might also like other butternut squash variations made for weeknights or holiday tables.
Honey Cinnamon Roasted Hasselback Butternut Squash
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Ingredients
- 1 medium to large butternut squash
- 1–2 tablespoons olive oil
- Salt & pepper to taste
- 3 tablespoons honey divided
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 425°F and position the oven rack in the top third. Line a baking sheet with parchment.
- Cut the squash in half lengthwise, peel, and scoop out the seeds.
- Place the squash halves cut side down on the baking sheet. Brush with olive oil and season with salt and pepper. Roast for 15 minutes to soften the flesh slightly.
- Whisk 2 tablespoons honey with the cinnamon in a small bowl.
- Remove the squash from the oven and let it cool for a couple of minutes. Make shallow, evenly spaced cuts across each half to form the hasselback slices, taking care not to slice through the bottom. Brush the honey-cinnamon mixture over the squash, letting it settle into the crevices.
- Return the squash to the oven and roast for about 45 minutes, until tender and golden. Brush with the remaining tablespoon of honey before serving. Serve warm.
Notes
- Cooking technique adapted from Bon Appétit.
- Serves approximately 4.
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If you want other vegetable sides for Thanksgiving, try roasted beets and carrots or creamy baked Brussels sprouts prepared in a similar easy, flavor-forward style.