Hasselback Butternut Squash with Cinnamon Butter

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A unique fall side dish of thinly sliced butternut squash roasted until caramelized and slathered with cinnamon butter.


  • 1 tablespoon oil
  • 1 medium butternut or honeynut squash
  • Pinch coarse salt
  • 2 tablespoons melted butter
  • 2 teaspoons ground cinnamon
  • ½ teaspoon pure vanilla extract


  1. Preheat oven to 400 degrees.
  2. Optional: Place the whole butternut squash in the microwave and cook on high 2-3 minutes. Let cool before peeling and slicing. This step softens the squash, making it easier to slice.
  3. Peel butternut squash using a vegetable peeler, then slice in half lengthwise. Scoop seeds from squash using a spoon or melon baller. Reserve seeds.
  4. Place squash on a cutting board, outside facing up, with a straw or chopstick on either side of the squash. Cut slices into the squash, about ¼ inch apart, all the way across the squash, but not all the way through to the cutting board (use the straw or chopstick to avoid cutting all the way through). Repeat with other half of the squash. Place squash halves on a baking sheet.
  5. Brush the oil on both halves of the squash. Sprinkle with coarse salt.
  6. Bake 40-45 minutes, until squash is slightly soft.
  7. In the meantime, whisk together the butter, cinnamon and vanilla extract until combined. Brush the cinnamon butter mixture over the squash. Bake for an additional 10-15 minutes, until the squash is caramelized.
  8. Serve Hasselback squash once slightly cooled.


Prep Tip: Be sure you're using a very sharp chef's knife and a sharp, high quality vegetable peeler.