- 1 (1.6 kg) Butternut squashsmall
- 25 g Buttermelted
- ¼ cup Brown sugar
- 2 tbsp Golden syrup
- 1 tsp Ground paprika
- 2 tsp Fresh thymeleaves, divided, plus extra sprigs to serve
- ¼ cup Pecanstoasted, roughly chopped
Sticky Hasselback Butternut Squash
This Sticky Hasselback Butternut Squash is the perfect, delicious, and fancy-looking addition to your holiday table. It is made simply with halved butternut squash, thyme, pecans, and paprika-infused butter. The Hasselback style of slicing creates an awesome presentation and opportunity to get the flavor in every crack of the squash.
Start the recipe by halving your butternut squash. Scoop out the seeds with a large spoon and peel away the skin. Now the squash is ready for slicing. Place a spoon or chopstick on either side of the squash to prevent from cutting all the way through, and use a sharp knife to cut the squash into thin slices. Next, make the butter. Mix the butter with brown sugar, golden syrup, paprika, and fresh thyme leaves and heat until the sugar has dissolved. Smother the squash with half the butter mixture and roast, brushing twice more with the remaining mixture until the squash is tender, golden, and perfect. Serve garnished with thyme sprigs and toasted pecans, and enjoy!
To make the Sticky Hasselback Butternut Squash, you will need the following ingredients:
Steps to make Sticky Hasselback Butternut Squash
Preheat oven and prepare baking sheets
Prepare butternut squash
Halve the squash lengthwise and scoop out the seeds. Using a peeler, remove the skin and white flesh below. Place one butternut squash half, cut-side down, on a chopping board. Place a chopstick or wooden spoon along each long side of the pumpkin to help prevent cutting all the way through. Slice the squash thinly, cutting through to chopsticks. Transfer to the prepared baking sheet and repeat with the remaining half.
Prepare butter mixture
Brush butternut squash