Try this glazed hasselback squash recipe, then check out our stuffed butternut squash, butternut squash soup, roasted butternut squash and more butternut squash recipes.


  • 1 (about 1kg) butternut squash
  • 2 tbsp runny honey
  • 1 tbsp sesame oil
  • 1 tbsp sriracha, plus a little to serve
  • 2 tsp sesame seeds
  • ½ red onion, thinly sliced
  • 4 tsp red wine vinegar
  • 1 tsp caster sugar
  • 2 limes, juiced
  • 2 tbsp tahini


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Halve the squash lengthways and scoop out the seeds and discard. Sit one half, cut-side up, between two wooden spoon handles, and use a sharp knife to slice down the squash into 1/2cm-wide slices – the wooden handles will stop you cutting all the way through to the bottom of the squash so you end up with it hasselbacked. Repeat with the second half and sit on a baking sheet.

  • STEP 2

    Mix together the honey, oil, sriracha and sesame seeds with some seasoning. Save 1 tbsp and brush the rest over the squash halves. Roast for 50-60 minutes or until the squash is really tender, sticky and crisp. Halfway through cooking, separate the slices with a knife so the heat can get in between.

  • STEP 3

    Meanwhile, mix the sliced onions with the vinegar and sugar. Put aside, but stir occasionally so that the onions are evenly pickled.

  • STEP 4

    Mix the reserved glaze with the lime juice, tahini and enough warm water to make a drizzle-able sauce. Season with salt.

  • STEP 5

    When the squash is ready, put half on each plate. Drizzle over the sesame sauce, followed by a little more sriracha, then pile on the onions and serve.


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