Sticky Hasselback Butternut Squash

tender, golden, and perfect
Tender, golden, and perfect
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1 (1.6 kg) Butternut squash small
25 g Butter melted
¼ cup Brown sugar
2 tbsp Golden syrup
1 tsp Ground paprika
2 tsp Fresh thyme leaves, divided, plus extra sprigs to serve
¼ cup Pecans toasted, roughly chopped

Nutritional information


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:

Ingridiens for Sticky Hasselback Butternut Squash

Steps to make Sticky Hasselback Butternut Squash


Preheat oven and prepare baking sheets


Preheat the oven to 200 °C and line two baking sheets with parchment paper.


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


In a small saucepan over medium heat, combine 25 grams butter, ¼ cup brown sugar, 2 tablespoons golden syrup, 1 teaspoon paprika, and 1 teaspoon thyme. Cook, stirring until the sugar has dissolved, about 2 minutes.


Brush butternut squash


Brush the butternut squash halves with ½ the butter mixture.




Roast the butternut squash halves, brushing twice more with the remaining butter mixture, for 40 to 45 minutes or until the squash is golden and tender.



Garnish with the remaining thyme and toasted pecans, and serve.

This Sticky Hasselback Butternut Squash recipe is the ultimate way to show off at a holiday dinner! It looks amazing and tastes delicious. Give this recipe a try, and please let us know how you liked it in the comments below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Another amazing recipe! I love it!

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