Guys. I’m gonna go ahead and warn you that I took about 10,000 photos of this squash because it is GORGEOUS. I am also gonna go ahead and tell you NOT to be intimidated by this. This was my first time making anything hasselbacked, and my mom was coaching me through it via text 😉 Much easier than I had anticipated!
This honey walnut hasselback butternut squash recipe would make the perfect side dish for Thanksgiving!
What you need:
- 1 butternut squash
- 1/4 cup honey
- 2 tbsp butter
- 1/4 cup chopped, fresh thyme
- 5 fresh thyme sprigs
- 3 tbsp chopped walnuts
- salt and pepper, to taste
- cooking oil
What you do:
- Preheat the oven to 425 degrees.
- Cut your squash in half, lengthwise. There’s really no easy way to do this. I sharpened my knife and used all my upper body strength. Try to keep the halves as even as possible. Once halved, scoop out the seeds and discard.
- Using a vegetable peeler, peel off the skin, and the white layer underneath – you want to see orange. Again, no trick, just lots of effort.
- Place the squash on a baking sheet, cut side down. Brush with cooking oil, and sprinkle with salt and pepper.
- Cook in the preheated oven for 20 minutes.
- While it is cooking, mix your honey, butter, thyme, salt and pepper in a small bowl. Set aside.
- Remove, and let cool until you can handle safely (about 5 minutes).
- Place your squash halves back on the cutting board. Slice through with a knife, stopping about 1/4″ before you slice through. Here is my tip to hasselbacking: place two wooden spoons with similar width handles on either side of the squash. This will allow you to make even cuts, without risking going all the way through the squash!
- Return squash CAREFULLY to baking sheet. Rub squash with 1/3 of the honey mixture before returning to oven. Add 1/4 cup of water to the bottom of the pan.Cook again for 15 minutes.
- Check on the squash occasionally, and it if appears to be drying out, add an additional 1/4 cup of water carefully to the bottom of the pan.
- Remove from the oven. Again, add another 1/3 of the glaze to the squash. Tuck a few sprigs of thyme into the slits you made in the squash. If you can, scoop up some of the liquid from the pan, and add it to the squash. This will add SO much flavor!
- Again, add 1/4 cup of water to the bottom of the pan, and return to the oven for 10 minutes.
- Remove squash, Add the remaining drizzle, and top with the diced walnuts. Again, scoop up any liquids in the pan and add it to the squash.
- Return to the oven for 5 minutes.
- Remove, and carefully place on a serving platter. The squash will be tender!
And there you have it, a delicious and beautiful Fall side that will be sure to wow your guests!