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.
Course: Side Dish
Keyword: butternut squash, hasselback
2Tbspolive oil, plus a little more
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 (⅛" 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.