This Show-Stopping Hot Honey Hasselback Squash Will Impress Your Guests
Squash doesn't have to be bland or boring. With a quick and easy technique and a punch of flavor, this is a side dish no one will overlook.
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Side dishes don’t usually garner much attention on a table filled with delicious options, but this is one that your guests won’t be able to overlook. We’ve taken your basic butternut squash, given it some heat and topped it with sweet honey, creamy goat cheese and extras like crunchy pepitas and sweet dried cranberries. Pair all of these flavors with a cool hasselback technique, and it’s everything you could possibly want in a fall side.
This side dish is a showstopper, but don’t let it fool you. The technique is actually surprisingly simple — wooden spoons placed on either side of the squash help ensure you don’t slice through the entire squash. And if you’re short on time, you can make it a few days in advance of your dinner party, get-together or weeknight meal so it’s a quick, almost-effortless side you can easily enjoy.
Be a Better Cook
Haven’t mastered the hasselback technique just yet? Here’s how to get the perfect final product:
- Make sure to select small- to medium-sized butternut squash so your halves can all fit on a baking sheet.
- Place a wooden spoon on either side of the squash half when cutting. This will prevent you from slicing all the way through and ensure your hasselback is consistent.
Hot Honey Hasselback Squash
Ingredients
- 2 butternut squash (small to medium), peeled, halved and seeded
- 1 tbsp extra-virgin olive oil
- 1 tsp sea salt, divided
- 1⁄2 cup raw honey
- 2 tbsp organic unsalted butter
- 1 tbsp apple cider vinegar
- 1⁄2 tsp each red pepper flakes and smoked paprika
- 1⁄2 cup soft goat cheese
- 1⁄4 cup pepitas
- 3 tbsp dried cranberries
Preparation
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Place a squash half on a cutting board and place a wooden spoon on either side of it. Slice 1⁄8 inch apart all along the squash (the spoon handles will prevent you from cutting all the way through). Place cut squash on prepared sheet, cut side down, and repeat with the remaining halves, arranging them all on sheet. Brush with oil and season with one-half of salt. Roast for 40 minutes, until starting to brown and soft when pierced with a knife.
- Meanwhile, prepare glaze: In a small saucepan, combine honey, butter, vinegar, pepper flakes, smoked paprika and remaining one-half of salt. Bring to a simmer on medium, then reduce heat to low and simmer for 5 minutes.
- Drizzle squash with glaze and top with goat cheese, pepitas and cranberries. Return to oven for 10 minutes, until cheese starts to brown and honey bubbles.
MAKE AHEAD: Make through Step 3 up to 2 days in advance. Refrigerate glaze and squash separately. On the day of, assemble and bake as directed in Step 4.
Nutrition Information
- Serving Size 1⁄8 of recipe
- Calories 274
- Carbohydrate Content 49 g
- Cholesterol Content 13 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 4 g
- Sodium Content 301 mg
- Sugar Content 25 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 1 g