Hasselback Butternut Squash with Hot Honey
Hasselback Butternut Squash with Hot Honey is a showstopping side that can easily become the centrepiece of a festive table. The fine cuts help the squash roast evenly, caramelise beautifully and soak up an aromatic glaze of spicy honey, malt vinegar and sage. Inside it stays tender and creamy; on top it gains a golden crust, a spiced aroma and a gentle sweet-heat finish. Toasted almonds add crunch, sage brings a warm herbal note, and the honey and vinegar strike the perfect balance of sweetness, acidity and piquancy.
Preparation
- 1
Heat the oven. Preheat to 220°C and line a tray with parchment so the squash does not stick and the honey glaze does not catch.
- 2
Prepare the squash. Peel the squash, halve it lengthways and remove the seeds. Lay the halves cut-side down and place a wooden chopstick along each side of every half.
- 3
Make the cuts. With a sharp knife, cut closely spaced slits across the whole length of the squash, about every 3–5 mm. The chopsticks stop the knife going all the way through: the squash keeps its shape but opens up like a concertina as it roasts.
- 4
First roast. Move the squash onto the tray cut-side down, drizzle with olive oil, season with salt and freshly ground black pepper. Cover with foil and roast for about 1 hour, until nearly tender.
- 5
Brown the squash. Remove the foil and return the squash to the oven for another 20 minutes or so. The surface should turn golden and the cuts should open slightly.
- 6
Make the glaze. In a small saucepan, combine the spicy honey, the malt vinegar and some of the sage leaves. Set over medium heat, bring to a gentle simmer and cook for a few minutes until the glaze thickens a little. The vinegar balances the sweetness of the honey, and the sage adds a warm, spiced aroma.
- 7
Add the sage. Tuck the remaining sage leaves between the cuts in the squash. There is no need to fill every slit — just distribute them evenly.
- 8
Glaze it. Pour the honey-vinegar glaze generously over the squash, working it down between the cuts. Use a spoon or a basting brush.
- 9
Finish roasting. Return the squash to the oven for another 5–10 minutes. The glaze should start to caramelise and the edges turn glossy and golden.
- 10
Serve. Move the squash onto a large platter, scatter over the toasted almonds, add a little more sea salt and black pepper and, if you like, a few drops of spicy honey. Serve warm.
Chef's tips
- —Use a very sharp knife: dense raw squash is hard to cut with a blunt one.
- —Do not skip the wooden chopsticks — they let you cut deep without going all the way through.
- —Room-temperature honey is easier to spread. If it is thick, warm it slightly.
- —Roast under foil first: the squash turns tender inside and does not dry out. And do not glaze too early — honey burns over a long bake.
- —Do toast the almonds: it deepens the aroma and makes the texture crunchier. Pecans, hazelnuts or walnuts work as substitutes.
- —Make extra glaze — it is also good with carrots, sweet potato, chicken and roast vegetables.
