Sweet and Savory Hasselback Butternut Squash

The glaze creates a smoky caramelized topping, and cranberries and pistachios add tartness and crunch. Hasselback butternut squash is a beautiful side and amazing in flavor.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 426 Calories

Ingredients

• 3 tablespoons water
• 1 teaspoon minced garlic
• 1 teaspoon dried orange peel
• 1 tablespoon cinnamon
• 1 tablespoon oil, or as needed
• 1 large butternut squash - peeled, halved lengthwise, and seeded
• 1 teaspoon fresh oregano leaves
• 2 sprigs fresh oregano, or as needed
• 0.25 cup butter
• 0.5 teaspoon salt
• 0.25 cup honey
• 0.25 cup dried cranberries
• 0.5 teaspoon smoked paprika
• 0.25 cup chopped pistachio nuts

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.

Step 3

Bake in the preheated oven until softened, about 20 minutes.

Step 4

Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.

Step 5

Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.

Step 6

Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.

Step 7

Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.

Step 8

Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.

Step 9

Bake in the hot oven 10 minutes more.