Honey-Glazed Hasselback Butternut Squash With Parmesan Breadcrumbs Recipe

Butternut squash is thinly sliced crosswise a la Swedish-style Hasselback potatoes, then roasted with a sweet and garlicky glaze and crunchy breadcrumb topping. It's a perfect fall and winter side dish.

Overhead of hasselback butternut squash on a baking sheet

Serious Eats / Morgan Eisenberg

Why This Recipe Works

  • Halving the squash prevents them from rolling around, and pre-roasting before cutting Hasselback-style makes slicing easier.
  • Slipping sage leaves between some slices creates a subtle woodsy herb flavor throughout.
  • The thin slices allow the glaze to penetrate into the squash.

This butternut squash side dish is designed to steal the show. There's no shortage of flavor or texture here, from the thin, crispy ridges and the roasted garlic honey glaze to the sage leaves tucked inside and the salty-sweet topping of Parmesan cheese, panko breadcrumbs, dried cranberries, and pistachios.

Recipe Details

Honey-Glazed Hasselback Butternut Squash With Parmesan Breadcrumbs Recipe

Active 90 mins
Total 2 hrs
Serves 8 servings

Butternut squash is thinly sliced crosswise a la Swedish-style Hasselback potatoes, then roasted with a sweet and garlicky glaze and crunchy breadcrumb topping. It's a perfect fall and winter side dish.


  • 1 medium head garlic

  • 2 tablespoons (30ml) extra-virgin olive oil, divided

  • 2 medium butternut squash (about 2 1/2 pounds; 1kg each)

  • Kosher salt and freshly ground black pepper

  • 1/4 cup (2 ounces; 55gunsalted butter

  • 1 cup (12 ounces; 340g) honey

  • 1/4 cup (60ml) apple cider vinegar

  • 1 cup (1 3/4 ounces; 50gpanko breadcrumbs

  • 1/2 cup (1 3/4 ounces; 50g) freshly grated Parmigiano-Reggiano cheese

  • 1/4 cup (1 ounce; 30g) dried cranberries, chopped, plus more for garnish

  • 1/4 cup (1 ounce, 30g) chopped shelled pistachios, plus more for garnish

  • 1 large bunch sage (about 30 leaves)


  1. Preheat oven to 425°F (220°C). Slice off the top 1/4 inch of the head of garlic, exposing the tops of the cloves. Peel off any excess papery skin but leave the head intact. Drizzle the top of the exposed garlic with 1 tablespoon (15ml) olive oil and wrap in foil. Place on a large rimmed baking sheet and roast until softened, about 35 minutes.

  2. Meanwhile, peel the squash and cut in half lengthwise. Using a large spoon or ice cream scoop, scoop out the seeds and discard. Rub the squash all over with the remaining 1 tablespoon (15ml) oil and season generously with salt and pepper. Add the squash, cut side down, to the same rimmed baking sheet as the garlic and roast until beginning to soften, about 15 minutes.

  3. As the squash roasts, prepare the glaze. In a small saucepan, combine butter, honey, and cider vinegar. Bring to a simmer over medium heat, then reduce heat to low. When the garlic has finished roasting, squeeze the roasted cloves out of their skins into the glaze. Gently mash the garlic into the glaze with a wooden spoon. Continue to cook until the glaze is thick enough to lightly coat the back of a spoon, about 5 more longer. Keep the glaze warm over very low heat until ready to use.

  4. Working one at a time, transfer a roasted squash half to a cutting board and place a wooden spoon on each side to act as stopping points for the knife. Carefully cut thin, vertical crosswise slits in the squash, each about 1/8 inch apart; none of the cuts should go fully through the squash. Carefully transfer the sliced squash half back to the baking sheet, scored side up, and repeat with the remaining butternut squash halves.

  5. Tuck the sage leaves in between some of the slits in the squash, using about 6 leaves per squash half. In a small bowl, combine the bread crumbs, Parmesan cheese, dried cranberries, and chopped pistachios. Brush the squash halves generously with all of the honey glaze, allowing some to drip down between the slits, and then top with the breadcrumb mixture.

  6. Roast until squash if soft enough to pierce with a fork and beginning to crisp on top, about 30 minutes. Garnish with additional cranberries, pistachios, and sage leaves, then serve.

Special Equipment

Rimmed baking sheet

Make-Ahead and Storage

The squash can be pre-roasted, sliced, seasoned, and glazed, then refrigerated on the baking sheet until ready to roast. Do not add the crispy breadcrumb topping until right before the final roasting step. The final roasting time may change if starting from cold.

Nutrition Facts (per serving)
352 Calories
13g Fat
60g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 352
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 380mg 17%
Total Carbohydrate 60g 22%
Dietary Fiber 5g 18%
Total Sugars 41g
Protein 5g
Vitamin C 21mg 107%
Calcium 138mg 11%
Iron 2mg 9%
Potassium 478mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)