Hasselback Butternut Squash with Candied Pecans

Hasselback Butternut Squash topped with chopped pecans and sage leaves (3 squash halves on a white platter).

Hasselback Butternut Squash with Candied Pecans

Thinly sliced, roasted butternut squash brushed with honey–sage butter and finished with candied pecans for a savory-sweet, caramelized holiday showpiece. One of my best holiday side dishes for Thanksgiving and Christmas!

Course Side Dish

Cuisine American

Keyword hasselback butternut squash, roasted butternut squash

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 549kcal

Author Julia

Ingredients

Roasted Butternut Squash

2 medium butternut squash
3 tablespoons extra-virgin olive oil
salt and freshly ground pepper
8 tablespoons unsalted butter melted
3 tablespoons honey
2 tablespoons chopped fresh sage plus small leaves for garnish
fresh thyme sprigs for garnish
½ cup homemade candied pecans (you can also use store-bought)

How to Make Candied Pecans:

¼ cup brown sugar
1 tablespoon water
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
1 ½ cups raw pecan halves

US Customary - Metric

Instructions

How to Roast Butternut Squash

Preheat the oven to 400ºF and line a sheet pan with parchment paper.
Peel the squash then cut it in half and scoop out the seeds. Place each squash cut-side down on a chopping board. Place a wooden spoon or similar along the length of the squash. Being very careful not to cut all the way through, slice the squash thinly widthways.
Drizzle the squash with extra-virgin olive oil and season generously with salt and pepper then use your hands to rub the oil and seasoning in.
Cover tightly with foil and roast for 35-45 minutes, until mostly tender but not collapsing.
Meanwhile, make the honey butter: In a small bowl, mix together the melted butter, honey, and chopped sage.
Remove the squash from the oven and brush or spoon most of the honey butter evenly over the top, making sure it seeps into the cuts. Return to the oven and roast uncovered for 25-30 minutes, basting once or twice, until the squash is tender and starting to go golden around its edges.
Remove from the oven and brush with the remaining honey butter.
Poke some sage leaves in-between the cuts on the squash, then scatter over the thyme sprigs and candied pecans.
Serve immediately.

How to Make Candied Pecans

Line a tray (or a sheet pan) with parchment.
Warm sugar, water, cinnamon, and salt in a skillet until bubbling (about 1 min).
Add pecans and stir to coat for another 1–2 mins.
Spread in a single layer on a parchment lined tray / sheet pan to cool and crisp completely.
Keep separate until after squash is roasted, then use to finish and garnish.

Notes

Do I have to peel butternut squash? I definitely recommend peeling. A Y-peeler works best—peel until the deep orange flesh is exposed.
How to slice squash safely: Set a wooden spoon along both sides of the squash as guard rails. Slice down to them; the base stays intact. This will prevent you slicing all the way through. See step-by-step photos above this recipe card.
Salt: Don’t hold back on final flaky sea salt. It makes the dish by balancing the honey.
Makey hot honey: You could add a pinch of cayenne or chili flakes to the honey butter.
The foil-covered roast at the start ensures a tender interior before the glaze caramelizes.

Storage:

Room Temperature: Best served immediately after roasting. The squash can rest loosely tented for up to 1 hour before serving — re-glaze before presenting if needed. Refrigerate after 1 hour.
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through and re-caramelized.
Freezer: Not recommended.

Frequently Asked Questions

How do I make this nut-free? Skip the candied pecans and replace with toasted pumpkin seeds, sunflower seeds, or just fresh herbs for garnish.
Is this recipe gluten-free? It is! All the ingredients are naturally gluten-free—just double-check your candied pecans or substitute homemade to be safe.
Can I make it dairy-free? Yes—use vegan butter or olive oil. I still include honey for shine (use maple for vegan). Flavor is different but still excellent.
Why roast covered first? Foil traps steam so the interior softens before the sugars caramelize. Then you remove the foil to brown and crisp the ridges.
My squash isn’t browning—what now? Crank the oven to 425°F for the last 5–8 minutes or move it up a rack. Brush on a thin film of honey butter right before that final blast.

Nutrition