Print Recipe
5 from 2 votes

Hasselback Butternut Squash

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal, Vegan
Servings: 2


  • 1 butternut squash peeled, halved and seeds removed
  • 2 1/2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp fresh thyme
  • 1 tsp chopped sage
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp chopped pecans


  • Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit)
  • In a bowl whisk together the olive oil, honey, apple cider vinegar, thyme, sage, salt and pepper, set aside
  • Place the butternut squash facing down on a cutting board and place chopsticks on either side. Using a sharp knife cut 1/8 of an inch thin slices along the butternut squash, only going 3/4 of the way down until your knife hits the chopstick. Repeat with the other half.
  • Place the two halves face down in a baking dish or cast iron skillet. Brush the squash with the sauce and then place in the oven to bake for 45 minutes. Take the squash out of the oven 2 to 3 times during baking and brush with the herb and oil mixture before returning it to the oven. The squash is done once its tender and golden in colour.
  • Before serving, brush each squash half with the remaining liquid and sprinkle with the chopped pecans.