This hasselback butternut squash with sweet and smoky glaze is a novel way to serve a customary side for the holiday or Thanksgiving table. Classic flavours of cinnamon and brown sugar are enhanced with smoked paprika to create a sweet and smoky glaze which caramelizes the exterior yet leaves the squash tender and flavourful on the inside.
Yields 8 people
Prep Time 15 minutes | Cook Time 55 minutes | Total Time 1 hour 10 minutes
Why this recipe works
While it might look time consuming, this hasselback butternut squash with sweet smoky glaze is not as difficult as it seems. Hasselback refers to a preparation technique originating from Sweden that creates thin, even, "accordion" slices partway through a vegetable without cutting all the way through the flesh. You've likely heard of hasselback potatoes (created by Swedish chef Leif Elison), but the technique can be applied to a number of other vegetables, like squash.
Hasselback slices allow for extra crevices for the glaze to seep down into the squash creating prominent flavours of brown sugar, cinnamon and smoked paprika, tempered with butter and salt. As it bakes, the edges become caramelized, and crisp while the inside remains tender and flavourful.
Some time and care are needed to peel and slice the squash halves, but the results are worth the additional effort. A tender, sweet, smoky and aromatic butternut squash becomes a centrepiece side dish for your holiday or Thanksgiving table. This recipe is novel and eye-catching without eschewing the traditional flavours and aromas we look forward to on the table come October and November.
I hope you love it as much as my family does.
Ingredient Notes & Substitutions
For the full list of ingredients and amounts, see the recipe card further down or use the Jump to Recipe button at the top.
- Butternut squash: the most widely available variety in grocery stores is Waltham butternut, which is what I use for this recipe. Choose a quality butternut that feels dense and heavy with a firm and dry stem and uniform coloured skin. Avoid those that have green tones or soft spots on the skin or those that have a hollow sound when you gently tap the outside (the flesh will be dry and spongy). This recipe is for a larger butternut (approx 3 lbs), so you will need to adjust the cooking times and amount of glaze for a smaller or larger squash.
- Olive oil: I use extra virgin olive oil for basting the squash prior to it's initial roast, however, avocado oil can be used in equal measure.
- Kosher salt: this is important to balance the sweet flavours of this dish.
- Ground cinnamon: store bought cassia cinnamon is preferred over ceylon which has a stronger and "spicier" flavour.
- Smoked paprika: this has a warm, slightly sweet and robust smoky flavour. It works well with ground cinnamon and brown sugar.
- Dark brown sugar: this adds a deeper flavour profile, however, light brown sugar can be used in equal measure.
- Unsalted butter: for flavour and richness in the glaze. Use dairy free butter in equal measure if you prefer.
- Fresh parsley: I use Italian parsley for it's slightly peppery flavour, however regular curly parsley can also be used.
- Pecans: these add a contrasting texture and earthy flavour to what is otherwise a mostly sweet dish.
How to Make Hasselback Butternut Squash
The following is a overview of the steps for making this sweet and smoky hasselback squash recipe. For the full detailed instructions, please see the recipe card further down the post or use the Jump to Recipe button back at the top.
- Preheat the oven and then line a medium baking tray with parchment paper.
- Prepare the cutting surface: Place one half of the butternut squash cut side down on a cutting board with two chopstick placed on either side.
- Hasselback the squash: Cut slices along the length of squash, and repeat with the other half.
- Pre-Bake the squash: Place the squash on the prepared baking sheet and coat with olive oil and salt. Bake in the preheated until it starts to soften.
- Prepare the glaze: melt together the glaze ingredients in a small sauce pan on low heat, stirring to combine.
- Apply half the glaze: Remove the squash from the oven and apply half of the glaze to the top and sides. Return the squash to the oven and bake until a fork easily pierces the neck of the squash.
- Add the remaining glaze: Remove the squash from the oven and baste with the remaining glaze.
- Transfer: carefully move the squash halves to a serving platter.
- Garnish and serve.
Important Tips
- Use a Damp Towel Under the Cutting Board: This will help prevent the board from sliding around while you prepare the squash.
- Remove the Stem End and Bottom Before Halving: This provides a sturdy base to slice the squash in half lengthwise.
- Cut Slowly: Squash are notoriously tricky to cut and prepare safely, so be sure to go slow when you're cutting it in half and making the hasselback slices. Cutting slowly will also help the hasselback cuts come out nice and even.
- Cut the Squash in Half Before Peeling: This makes it much easier and safer to handle while peeling the skin.
- Use a Vegetable Peeler: This makes quick work of peeling the squash halves.
- Remove the Pith: Make sure to peel away the pale pithy flesh underneath the skin as well as the green veining. Peel just until you reach the orange flesh.
- Use a Melon Baller: This makes scooping out the seeds and stringy flesh much easier.
- Use Wooden Chopsticks: Wooden chopsticks are better than metal or plastic ones for protecting your knife from damage.
- Baste Between the Slices: work the glaze in between the slices as much as possible to get the best flavour. I use a silicon basting brush and wiggle it over top to help push it down into the gaps.
- Don't Skip Parchment: This will prevent the squash and glaze from sticking to the baking sheet. It also makes cleanup much easier.
- Check for Doneness: use the tines of a fork inserted into the neck of the butternut to check for doneness; they should easily pierce through the flesh. The neck is more dense and will take longer to cook than the hollow core.
- Use a Wide Spatula to Transfer: The squash becomes rather fragile once baked so use a wide spatula to help transfer them to a serving platter in one piece.
Storage & Make Ahead
Storage: store baked hasselback squash in an airtight container in the fridge for up to 3 days.
Make Ahead: peel and make the hasselback cuts in the butternut squash halves, then wrap each half tightly in cling wrap and store in the fridge up to 12 hours in advance before proceeding with the rest of the recipe.
For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.
More Recipes
If you love my sweet and smoky hasselback butternut squash recipe, you may also enjoy these other Thanksgiving favourites:
Hasselback Butternut Squash with Sweet Smoky Glaze
Ingredients
- 1 large (~3lbs) butternut squash, halved, peeled and seeds removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
For the Glaze
- ½ teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 4 tablespoon dark brown sugar
- 2 tablespoon unsalted butter
- 1 tablespoon water
Garnish
- fresh parsley, for garnish
- 2 tablespoon toasted pecans, chopped
Instructions
Prepare the Squash Halves
- Preheat the oven to 425℉. Line a medium baking tray with parchment paper. Set aside.
- On a non-slip cutting board, place one half of the prepared butternut squash cut side down. Using two wooden chopsticks on either side, carefully create ¼" slices along the width of the squash (see photo). Note: start from the neck end, working towards the middle, then rotate the cutting board and start again from the bottom towards the middle. Place the cut squash on the prepared baking sheet, cut side down. Repeat this step with the second squash half.1 large (~3lbs) butternut squash
- Coat the squash halves in olive oil and sprinkle with kosher salt. Bake in the preheated oven for approx 30-35 minutes or until the squash is starting to soften.1 tbsp olive oil, ½ tsp kosher salt
Prepare the Glaze
- Close to the end of the baking time, start making the glaze. In a small sauce pan on low heat, melt the butter, brown sugar, water, cinnamon and smoked paprika together, stirring to combine. Keep the mixture on very low heat, giving it a stir every few minutes.½ tsp ground cinnamon, 1 tsp smoked paprika, 4 tbsp dark brown sugar, 2 tbsp unsalted butter, 1 tbsp water
Glaze & Finish the Squash
- Carefully remove the squash from the oven and apply half of the glaze to the top and sides, taking care to get it between the slices as much as possible. Return the squash to the oven and bake for another 15-20 minutes or until the neck of the squash is easily pierced with a fork.
- Remove the squash from the oven and baste with the remaining glaze.fresh parsley, 2 tbsp toasted pecans
- Carefully transfer the squash halves to a serving dish and top with freshly chopped parsley and toasted pecans.
Heidi's Notes
- Use a Damp Towel Under the Cutting Board: This will help prevent the board from sliding around while you prepare the squash.
- Remove the Stem End and Bottom Before Halving: This provides a sturdy base to slice the squash in half lengthwise.
- Cut Slowly: Squash are notoriously tricky to cut and prepare safely, so be sure to go slow when you're cutting it in half and making the hasselback slices. Cutting slowly will also help the hasselback cuts come out nice and even.
- Cut the Squash in Half Before Peeling: This makes it much easier and safer to handle while peeling the skin.
- Use a Vegetable Peeler: This makes quick work of peeling the squash halves.
- Remove the Pith: Make sure to peel away the pale pithy flesh underneath the skin as well as the green veining. Peel just until you reach the orange flesh.
- Use a Melon Baller: This makes scooping out the seeds and stringy flesh much easier.
- Use Wooden Chopsticks: Wooden chopsticks are better than metal or plastic ones for protecting your knife from damage.
- Baste Between the Slices: work the glaze in between the slices as much as possible to get the best flavour. I use a silicon basting brush and wiggle it over top to help push it down into the gaps.
- Don't Skip Parchment: This will prevent the squash and glaze from sticking to the baking sheet. It also makes cleanup much easier.
- Check for Doneness: use the tines of a fork inserted into the neck of the butternut to check for doneness; they should easily pierce through the flesh. The neck is more dense and will take longer to cook than the hollow core.
- Use a Wide Spatula to Transfer: The squash becomes rather fragile once baked so use a wide spatula to help transfer them to a serving platter in one piece.
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
About Heidi Richter
Hi there! I'm Heidi, the professional recipe developer, food writer and photographer behind The Simple Green. Here you will find dozens of flavourful, approachable and well-tested recipes inspired by fresh seasonal ingredients you know and love.