Hasselback Honey Glazed Butternut Squash

"The return of the Hasselback Butternut Squash ~ Holiday Style. It’s honey glazed and finished with pomegranate and pumpkin seeds, dried cranberries and fresh sage. Because Christmas may have happened but I’m still in Holiday mood ~ big time! #squash #howiholiday #cookforachange"
-- @danielagerson
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  • Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 3 Butternut squash
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3/4 cup unpasteurized honey
  • 3 tablespoons apple cider vinegar
  • 1 Pomegranate , deseeded
  • 3 tablespoons sage leaves, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pumpkin seeds
  • 12 Bay leaves
  • Kosher salt
  • Black pepper


  • Step 1

    Preheat to 425° and place rack in the top third position. Using a peeler, peel squash and cut in half lengthwise. Scoop out seeds with a large spoon.

  • Step 2

    Rub squash all over with oil; season with salt and pepper.

  • Step 3

    Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes.

  • Step 4

    Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through.

  • Step 5

    While the squash is in the oven, combine the honey, olive oil, butter, vinegar, chopped herbs, salt and pepper and bring to a summer in a small saucepan over medium heat. Mix well until completely combined and the glaze is thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.

  • Step 6

    Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.

  • Step 7

    Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes.

  • Step 8

    Serve topped with cranberries, pomegranate seeds, pumpkin seeds and fresh sage leaves. Can put back in the oven with all the toppings for a few minutes or enjoy as is.