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Hasselback Butternut Squash
Hasselback Butternut Squash PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Forget potatoes. Stay one step ahead of the cool kids by making this Hasselback butternut squash recipe. Drizzled with nutty, aromatic honey and roasted until tender, it’s about to become your new favorite fall side.

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4 to 6 servings

Nonstick spray

1 medium butternut squash, peeled, halved and seeded

4 tablespoons unsalted butter

2 tablespoons honey

2 tablespoons whole-grain mustard

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh sage

Kosher salt and freshly ground black pepper

¼ cup finely chopped pecans

1. Preheat the oven to 425°F. Lightly grease a rimmed baking sheet with nonstick spray.

2. Place the squash, cut side down, on the sheet and roast until it just begins to become tender, 17 to 20 minutes. Cool for 15 minutes or until it is easy to handle.

3. Cut the squash crosswise into ⅛-inch slices, leaving about ⅛-inch intact at the bottom.

4. In a small saucepan, heat the butter and honey over medium-low heat. Remove from heat and stir in the mustard, thyme, rosemary and sage.

5. Brush the butter mixture generously over the squash; season with salt and pepper. Pour ⅓ cup water into the base of the baking sheet.

6. Transfer the baking sheet back into the oven and roast until the squash is tender, 25 to 30 minutes.

7. Garnish the surface of the squash with chopped pecans and return to the oven to toast the pecans, about 3 minutes. 

166 calories

11g fat

18g carbs

2g protein

8g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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