- 1/2 cup honey
- 1 teaspoon dried thyme, divided
- 1 large butternut squash (about 5 pounds), peeled, halved, seeded and thinly sliced
- 3 tablespoons water
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1-1/2 teaspoons salt, divided
- 1-1/2 teaspoons pepper, divided
- 1/2 cup panko (Japanese) bread crumbs
- Preheat oven to 375°. In a large saucepan, heat honey and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes.
- Meanwhile, in a large microwave-safe dish, combine squash and water; microwave, covered, on high until squash is tender, 6-8 minutes. Drain. Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat.
- On a flat surface, stack squash slices. Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.) Drizzle 3 tablespoons honey mixture over squash.
- Bake until squash is tender, 45-50 minutes. In a small skillet, heat remaining oil over medium heat. Add bread crumbs; toss with remaining thyme and remaining salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle over baked squash; if desired, drizzle with additional honey mixture. Yield: 10 servings.
Reviews forCrunchy Honey-Glazed Butternut Squash
"I had this at friend's house for Thanksgiving and it was delicious. I will be trying the recipe myself."
"This was delicious! Just a couple things I did different, did 1 whole teaspoon of thyme in the honey mix and 1/2 tsp in the breadcrumbs. Also used butter in place of olive oil for toasting the breadcrumbs. My husband could not stop talking about how good this was. I have a feeling this will become highly requested dish!"
"I made this recipe exactly as written and it was amazing. I think I will add some chopped toasted walnuts to the topping next time just for the crunch, but it is really excellent just as it is. Even the reluctant to eat squash people enjoyed it and it was very easy to prepare. Try it; you will be delighted."
"I made this recipe exactly as written, and it's a winner! The sweet topping added with the crunch of the seasoned panko is delicious. We had leftovers and I was eating this cold, straight out of the fridge the next day (even after the panko had lost its crunch).... That's how amazing this is!"