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Glazed Butternut Squash Hasselback
Recipes
Glazed Butternut Squash Hasselback
8 servings
45 minutes total

Ingredients

  • 2 large butternut squash halves (about 2 lb)
  • ½ cup water
  • 2 sprigs fresh thyme
  • ¼ cup sweet chili sauce
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard

Steps

    1. Cut ½ inch off the tops and bottoms of squash halves. Remove and discard seeds, then place cut-side-down in 9-inch-square, microwave-safe dish. Pour water over squash; cover and microwave on HIGH 8 minutes. Uncover carefully and let stand 10 minutes or until cool enough to handle.
    2. Preheat oven to 400°F. Chop thyme (½ teaspoon); whisk with remaining ingredients until glaze is blended.
    3. Transfer squash to cutting board and peel. Cut most of the way through each squash half (with a serrated knife) at ¼-inch intervals (about 20–30 cuts), leaving ¼ inch intact at the bottom.
    4. Place squash in baking dish. Brush glaze over top and into cuts. Bake 20–25 minutes until fork-tender and glaze caramelizes. Brush with any remaining glaze; serve.
    Note: If using whole squash, cut in half lengthwise, then scoop out and discard seeds before beginning recipe.

Amount per ⅛ recipe serving: Calories 70, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 150mg, Total Carb 18g, Fiber 3g, Sugars 8g, Protein 1g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%