This Honey Pecan Hassleback Butternut Squash is a stunning twist on regular roasted squash.
Butternut squash is carefully sliced into thin, fan-like layers and roasted with honey and warm spices until tender and crispy. Top it with honey-toasted pecans and ruby-red cranberries for a dish that’s as gorgeous as it is delicious.
Make this side dish for the holidays or any special dinner. (And file it under “’looks fancy, actually pretty easy.”)
Why KJ Loves
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We couldn’t stop eating this butternut squash! It’s such a fun and festive dish to bring to any holiday table (or even weeknight meal!). Plus, it’s a showstopper!
What is Hassleback squash?
Hassleback is a cutting technique where you make thin, even slices almost all the way through, creating a fan-like appearance. This Hassleback method was originally used for potatoes but works beautifully with butternut squash.
This technique creates ultra-thin slices with more surface area for caramelization. It also allows the flavors to seep deep into the squash. You get perfectly tender squash with crispy, golden edges
Choosing Your Squash
Look for a butternut squash with:
- A long, straight neck
- Firm, unblemished skin
- Heavy for its size
- Matte rather than glossy skin
The straighter the neck, the easier it will be to make those perfect hassleback cuts!
Honey Pecan Hassleback Butternut Squash Ingredients
For the Squash:
- Butternut Squash (large, peeled)
- Extra Virgin Olive Oil
- Salt
- Paprika
- Dried Thyme
- Honey
For the Topping:
- Pecans (chopped)
- Honey
- Cinnamon
- Paprika
- Dried Cranberries
How to Make Hassleback Butternut Squash
1
Prep the butternut squash.
Preheat your oven to 400°F
Using a sharp vegetable peeler, peel the squash with long strokes, working from top to bottom. Then, carefully halve the butternut squash lengthwise and scoop out the seeds. Place each half cut-side down on your cutting board.
With a sharp knife, make thin horizontal cuts about ¼ inch apart along each squash half. Don’t cut all the way through! The cuts should stop about ¼ inch from the bottom so the squash stays intact.
Pro tip: To keep from accidentally cutting all the way through, place butter knives, chopsticks, or wooden spoons alongside your squash while cutting. They’ll stop your knife from going too far.
2
Season and start roasting.
Place your Hassleback squash in a baking dish. Drizzle with olive oil and honey, then season with salt, paprika, and dried thyme.
Cover with foil and roast for 45 minutes.
3
Baste and finish roasting.
Remove the foil and baste the Hassleback butternut squash with the honey-spiced drippings from the pan.
Return to the oven and roast for another 20-25 minutes or until the butternut squash is golden brown and tender.
4
Make the topping.
While the squash finishes roasting, combine pecans, honey, cinnamon, paprika, and cranberries in a non-stick skillet. Bring to a simmer over low heat and gently toast for about five minutes, stirring occasionally.
Remove the pan from the heat and allow the squash topping mixture to cool.
5
Get ready to wow.
Transfer your gorgeous Hassleback squash to a serving platter. Spoon the warm honey pecan mixture over the top, letting it cascade into all the thin slices.
Pro Tips For Perfect Hassleback Butternut Squash
- Place butter knives, chopsticks, or wooden spoons alongside your squash while cutting. They’ll act as guides to prevent cutting all the way through.
- Use your sharpest knife for clean cuts.
- If you’re having trouble cutting through the squash, you can let it roast in the oven for a few minutes first. This will make the squash softer and easier to cut through.
- Don’t skip basting the butternut squash. It helps those flavors seep into each bite.
Hassleback Butternut Squash FAQ
Can I use honeynut squash instead?
We created this recipe specifically for butternut squash, so you’ll get the best results if you don’t substitute. But if you can’t find any, you can try honeynut squash instead. It’s smaller and sweeter, so you’ll want to reduce the cooking time and check on it earlier to make sure it’s done. You’ll also need less topping (or more squash) to get the proportions right.
Do I need to peel butternut squash before roasting?
Yes. For this Hassleback squash recipe, you need to peel the squash first.
Can I use different nuts for the topping?
Absolutely! While pecans are my favorite for this dish, you could try walnuts, almonds, or even pepitas!
Why is my Hasselback squash taking longer to cook?
The cooking time really depends on the size of your butternut squash and how thick the neck is. Also, if your cuts aren’t quite as deep or they’re spaced further apart, that can add cooking time too. My advice? Trust your fork more than your timer. Your squash is done when you can easily pierce it with a fork.
Help! My squash is starting to burn!
Cover your honey pecan Hassleback butternut squash with foil if the top starts to get too brown!
How do you reheat leftovers?
Place your honey pecan squash in a 350°F oven until warmed through. You can also tent it with foil to prevent over-browning.
Make It a Feast
Serve an unforgettable spread with our complete Thanksgiving menu. Each dish brings something special to create a perfectly balanced feast.
- Citrus Herb Roasted Turkey – Bright, fresh flavors make this bird the perfect holiday centerpiece. A classic made special with aromatic citrus and herbs.
- Cranberry Orange Sauce – Sweet-tart sauce with a citrus twist that brightens every bite. Make it ahead for stress-free hosting!
- Pomegranate Apple Kale Salad – A festive side that even salad skeptics will love. Studded with pomegranate seeds and crisp apples.
- Pumpkin Spice Latte Pudding – A cozy, creamy finish to your meal that combines favorite fall flavors into one dreamy dessert.
We’ve designed these recipes to help you host with confidence, with make-ahead options that let you spend more time making memories. 💪
Honey Pecan Hassleback Butternut Squash
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This Honey Pecan Hassleback Butternut Squash is a stunning twist on regular roasted squash.Butternut squash is carefully sliced into thin, fan-like layers and roasted with honey and warm spices until tender and crispy. Top it with honey-toasted pecans and ruby-red cranberries for a dish that’s as gorgeous as it is delicious. Make this side dish for the holidays or any special dinner. (And file it under “’looks fancy, actually pretty easy.”)
Ingredients
- 1 large butternut squash, peeled
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ cup honey
For the topping:
- 1 cup chopped pecans
- ¼ cup honey
- ¼ teaspoon cinnamon
- ¼ teaspoon paprika
- ¼ cup dried cranberries
Instructions
- Preheat the oven to 400 degrees. Carefully cut the butternut squash in half lengthwise and remove the seeds. Place the butternut squash cut side down and use a sharp knife to cut ¼ inch horizontal slices all the way up the butternut squash without cutting all the way through to the bottom. Repeat with the other butternut squash half.
- Place the hassleback butternut squash in a baking dish. Evenly drizzle with the olive oil and honey. Season with the salt, paprika and dried thyme.
- Cover with foil and roast for 40 minutes. Remove the foil and baste the butternut squash with the drippings from the bottom of the roasting pan.
- Roast for another 20-25 minutes or until the butternut squash is golden brown and roasted.
For the topping:
- Add the pecans, honey, cinnamon, paprika, and cranberries together in a non-stick skillet. Bring to a simmer over low heat and allow to gently toast, about 5 minutes, stirring occasionally. Remove from the heat and allow to cool.
- Serve the roasted butternut squash with the pecan cranberry topping over the top and enjoy!
Notes
1 Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Roasting
Nutrition
- Serving Size: 1
- Calories: 531
- Sugar: 14.2g
- Fat: 44.7g
- Carbohydrates: 40.8g
- Fiber: 18.4g
- Protein: 7.1g
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
