Crunchy Honey-Glazed Butternut Squash Recipe

Crunchy Honey-Glazed Butternut Squash Recipe
Crunchy Honey-Glazed Butternut Squash Recipe photo by Taste of Home
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Crunchy Honey-Glazed Butternut Squash Recipe

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I'm now required to bring this to every family gathering during the holidays because it's so awesome! Why not start a new tradition for your family? —Sarah Thompson, Test Kitchen Director, Taste of Home
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 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

Directions

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.

Test Kitchen tips
  • Spice it up a bit by adding 1 or 2 sliced Thai chili peppers to the honey mixture when heating. Be careful, though—these peppers are spicy.
  • Swap sweet potatoes for the squash, or make it with both.
  • Originally published as Crunchy Honey-Glazed Butternut Squash in Taste of Home November 2017

    Nutritional Facts

    1 serving: 237 calories, 8g fat (1g saturated fat), 0 cholesterol, 373mg sodium, 43g carbohydrate (20g sugars, 8g fiber), 3g protein.

    • 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
    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Test Kitchen tips
  • Spice it up a bit by adding 1 or 2 sliced Thai chili peppers to the honey mixture when heating. Be careful, though—these peppers are spicy.
  • Swap sweet potatoes for the squash, or make it with both.
  • Originally published as Crunchy Honey-Glazed Butternut Squash in Taste of Home November 2017

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