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Glazed Butternut Squash Hasselback

Glazed Butternut Squash Hasselback
Total Time:
45 minutes


2 large butternut squash halves (about 2 lb)
1/2 cup water
2 sprigs fresh thyme
1/4 cup sweet chili sauce
2 tablespoons maple syrup
2 teaspoons Dijon mustard


  1. Cut 1/2 inch off the tops and bottoms of squash halves. Remove and discard seeds, then place cut-side-down in 9-inch-square, microwave-safe dish. Pour water over squash; cover and microwave on HIGH 8 minutes. Uncover carefully and let stand 10 minutes or until cool enough to handle.
  2. Preheat oven to 400°F. Chop thyme (1/2 teaspoon); whisk with remaining ingredients until glaze is blended.
  3. Transfer squash to cutting board and peel. Cut most of the way through each squash (with a serrated knife) at 1/4-inch intervals (about 20–30 cuts), leaving 1/4 inch intact.
  4. Place squash in baking dish. Brush glaze over top and in between cuts. Bake 20–25 minutes or until fork-tender and glaze caramelizes. Brush with any remaining glaze; serve.
Note: If using whole squash, cut in half lengthwise, then scoop out and discard seeds before beginning recipe.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 70, Total Fat 0.00g, Sat Fat 0.00g, Trans Fat 0.00g, Chol 0mg, Sodium 150mg, Total Carb 18g, Fiber 3.00g, Sugars 8g, Protein 1g, Calc 4%, Vit A 0%, Vit C 0%, Iron 6%

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