hasselback butternut squash
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5 from 1 vote

Honey and Rosemary Glazed Hasselback Butternut Squash

This Hasselback Butternut Squash is slow roasted with a rosemary and honey glaze to give the butternut squash a sweet and piney flavor. It's a perfect side dish to accompany any fall or winter main course.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash, hasselback
Servings: 4 people


  • 1 butternut squash
  • 2 Tbsp olive oil, plus a little more
  • 1 Tbsp honey
  • 2 cloves garlic
  • 1 Tbsp rosemary
  • salt and pepper


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Cut butternut squash in half lengthwise. Scoop out the guts with a spoon and peel the outside of the butternut squash until you see the orange (all of the outside should be taken off).
  • Place butternut squash on parchment paper, season with salt and pepper and drizzle with olive oil. Roast in oven for 15-20 minutes or until just barely tender.
  • Meanwhile, make the glaze: combine olive oil, honey, garlic, rosemary, salt and pepper. Set aside.
  • Take butternut squash out and let cool for a few minutes until you can handle it. Transfer to a cutting board and place two knives or spatulas running parallel on either side of the butternut squash. Make very small (1/8" thick) slices across the entire length of the butternut squash. Rub the tops of the butternut squash with the glaze and roast for another 20-25 minutes until very tender. Drizzle with honey before serving.