Maple and Orange Hasselback Butternut Squash

  • 1 medium to large butternut squash
  • ¼ cup maple syrup
  • 2 tablespoons fresh squeezed orange juice
  • 1 tbsp extra virgin olive oil
  • 2 tbsp Dijon or  whole grain mustard
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped marjoram
  • Sprinkle of salt and pepper


  • Preheat your oven to 425°F

  • Adjust the oven rack to the top third position.
  • Cut the butternut squash in half lengthwise and scoop out the seeds and pulp and discard.

  • Remove the tough outer skin as well as the thin whitish layer beneath it.  Try using a vegetable peeler to complete this task. Once done, the orange flesh should be completely exposed.

  • On the roasting pan, place both squash halves cut side down.

  • Place in oven and bake for 20 minutes.

  • While the squash is in the oven, combine the maple syrup, orange juice, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well with a small whisk until completely combined.
  • Remove from the oven and let the squash cool until you can safely handle it with your bare hands.  This roughly takes about 5-10 minutes.

  • Move one squash half to a cutting board and place the handle of a wooden spoon (or other wooden utensil) on either side of the squash. The wooden tools will serve as guards to prevent the blade from going all the way as you slice through the squash.

  • Grab a sharp knife and carefully cut very thin slits in the squash, starting at the narrow end. DO NOT cut all the way through the squash. Return the sliced squash to the baking sheet and repeat with the second half.

  • Coat the squash halves with about 1/3 of the syrup mixture by brushing the mixture over the squash halves, paying special attention to getting the mixture down in between the slits.

  • Add 1/4 cup of water to the bottom of the pan and return to oven for 15 minutes.

  • While in the oven, constantly check on the squash to ensure that the syrup at the bottom of the pan doesn’t burn.  Remember, if needed, you can always add a small amounts of water, a few tablespoons at a time. Make sure not to add too much water.

  • After 15 minutes, remove the squash from the oven and brush with more of the syrup mixture.  Also, brush with some of the liquid at the bottom of the pan (pan juice) to boost this dish’s flavor and color.

  • Add another 1/4 cup water to bottom of the pan and return to the oven for another 15 minutes.

  • Remove the squash from the oven and brush with some of the pan juices.

  • If you would like to add the chopped pecans, now is the time.  Add them to the remaining syrup glaze and stir to combine. Spoon the pecan syrup glaze mixture over the top of the squash, dividing it equally between both halves.

  • Add another 1/4 cup water to bottom of the roasting pan and return it to the oven for the last 5 minutes, or until the squash is golden and tender.

  • Remove from oven; spoon some of the pan juices over the squash, sprinkle with a little bit of fresh herbs and a pinch of salt.

  • Move your masterpiece carefully over to a serving plate and ENJOY.


This dish is sure to wow your family and friends so don’t be surprised when they are taking pictures and coming back for seconds !  This recipe was greatly inspired by The Healthy Foodie’s Honey Glazed Hasselback Butternut Squash.

Maple and Orange Hasselback Butternut Squash

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