Honey Glazed Hasselback Butternut Squash with Cinnamon Mascarpone
Hasselback is the process of creating thin fan-like slices cut part-way through (typically potatoes but here I use butternut squash) before roasting until tender.
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Using this method developed in Sweden on the long shape of butternut squash makes for an impressive and beautiful presentation of a side dish for dinner parties and date nights alike. The outside edges become crisp while the inner connected part of the squash becomes creamy and tender. I drizzle the squash with honey to enhance the natural nutty sweetness and serve it with creamy cinnamon mascarpone for a dessert-like side dish.
Honey Glazed Hasselback Butternut Squash with Cinnamon Mascarpone
Table of contents
Key Ingredients in This Recipe
- Butternut squash – Butternut squash is a dense squash. It has a sweet nutty taste similar to pumpkin that is complimented by the honey in this recipe.
- Honey – Make sure the only ingredient on the back is honey! There should be no other additives (such as corn syrup or sugar syrup). Look for raw, unfiltered honey.
- Mascarpone – This soft Italian double or triple cream cheese is rich and silky. Mascarpone is combined with cinnamon as a creamy, slightly sweet base for this vegetable side.
How to Make Honey Glazed Hasselback Butternut Squash
- Prepare the squash. Heat oven to 400ºF (200ºC). Use a vegetable peeler to remove the skin and white flesh. Cut the butternut squash in half lengthwise and scoop out the seeds and discard. Rub the squash all over with the olive oil and season with salt then place cut side down on a large baking sheet.
- Roast the squash. Roast until the squash is just beginning to soften, about 20 minutes. Remove to a cutting board and use a sharp knife to make crosswise slices into the rounded sides of the squash, being careful not to cut completely through.
- Drizzle with honey and continue to roast. Return the squash to the pan sliced side up. The squash should hold their shape and still look like full squash. Drizzle all over with honey and continue to roast until the squash is extremely tender, about an additional 30 to 35 minutes.
- Make the cinnamon mascarpone spread. While the squash roasts, add the mascarpone, confectioners sugar and cinnamon to the bowl of a stand mixer and whisk until combined.
- Assemble and serve. Spread the cinnamon mascarpone on a platter or plate and top with hasselback squash and walnuts. Garnish with sage leaves and serve immediately.
What does it Mean to “Hasselback”
Hasselback is the process of creating thin fan-like slices cut part-way through (typically potatoes but here I use butternut squash) before roasting until tender. This method can also be used with sweet potatoes or potatoes.
Other Recipes to Try
If you enjoy this hasselback squash recipe, I recommend checking out some of these:
Honey Glazed Hasselback Butternut Squash with Cinnamon Mascarpone
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Ingredients:
For the butternut squash:
- 2 small butternut squash
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as needed
- 3 tablespoons honey
For the cinnamon mascarpone spread:
- 1 cup mascarpone
- ¼ cup confectioners sugar
- 1 teaspoon cinnamon
For serving:
- ½ cup halved walnuts
- Sage leaves, for garnish
Instructions:
For the butternut squash:
- Heat oven to 400ºF (200ºC). Use a vegetable peeler to remove the skin and white flesh. Cut the butternut squash in half lengthwise and scoop out the seeds and discard. Rub the squash all over with the olive oil and season with salt then place cut side down on a large baking sheet.
- Roast until the squash is just beginning to soften, about 20 minutes. Remove to a cutting board and use a sharp knife to make crosswise slices into the rounded sides of the squash, being careful not to cut completely through.
- Return the squash to the pan sliced side up. The squash should hold their shape and still look like full squash. Drizzle all over with honey and continue to roast until the squash is extremely tender, about an additional 30 to 35 minutes.
For the cinnamon mascarpone spread:
- While the squash roasts, add the mascarpone, confectioners sugar and cinnamon to the bowl of a stand mixer and whisk until combined.
For serving:
- Spread the cinnamon mascarpone on a platter or plate and top with hasselback squash and walnuts. Garnish with sage leaves and serve immediately.
Nutrition:
Calories: 629kcal | Carbohydrates: 68g | Protein: 10g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 47mg | Potassium: 1395mg | Fiber: 9g | Sugar: 22g | Vitamin A: 40654IU | Vitamin C: 79mg | Calcium: 279mg | Iron: 3mg
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Starting to gather thanksgiving recipes. I think I’ll use the hasselback technique but figure out a sauce minus the sugars in that marscapone.
If you are looking for a more natural sugar in the mascarpone you can always sub the confectioners sugar for a tablespoon or 2 of honey or agave!