Elegant, visually stunning, and deeply flavorful. Thin vertical slices allow the cinnamon-maple butter to seep into every crevice, creating a caramelized edge on every bite.
Centerpiece Side
45 Minutes
Gluten-Free
The Hasselback Technique
- More Surface Area: Slicing the squash creates dozens of edges that get crispy and caramelized.
- Flavor Infusion: The maple-cinnamon sauce doesn’t just sit on top; it bakes into the layers.
- Perfect Portioning: Honeynut squash is naturally small, making one half the ideal individual serving.
Gather Your Ingredients
The Squash
- 2-3 Honeynut Squashes (halved & seeded)
- 1 tbsp Olive Oil
- Salt to taste
Cinnamon Maple Pecan Sauce
- 3 tbsp Butter (or Vegan Butter)
- 3 tbsp Pure Maple Syrup
- 1 tsp Ground Cinnamon
- 1/2 cup Pecans (roughly chopped)
- 1 tsp Fresh Thyme (optional)
Step-by-Step Instructions
- Initial Roast: Preheat oven to 425°F (220°C). Rub the halved squash with olive oil and salt. Place cut-side down on a baking sheet and roast for 15 minutes to soften.
- The Slicing: Remove squash. Place each half cut-side down. Using two wooden spoons or chopsticks on either side as a guard, make thin slices (about 1/8 inch apart) all the way across. The guards will prevent you from cutting through the bottom.
- The Sauce: In a small saucepan, melt butter with maple syrup and cinnamon. Stir in the chopped pecans.
- The Glaze: Carefully flip the squash so the skin side is up. Brush half of the maple-cinnamon sauce over the squash, encouraging it to get between the slices.
- Final Roast: Roast for another 20-25 minutes. Every 10 minutes, baste with more sauce. The squash is done when it’s tender and the edges are dark and sticky.
- Garnish: Top with the remaining candied pecans from the pan and fresh thyme before serving.
Chef’s Secret: If your pecans start to brown too quickly, tent the squash loosely with foil during the last 10 minutes of roasting!
