Crunchy Honey-Glazed Butternut Squash Recipe

5 4 3
Crunchy Honey-Glazed Butternut Squash Recipe
Crunchy Honey-Glazed Butternut Squash Recipe photo by Taste of Home
Publisher Photo

Crunchy Honey-Glazed Butternut Squash Recipe

Read Reviews
5 4 3
Publisher Photo
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
Recommended: Baking with Squash
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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    Reviews forCrunchy Honey-Glazed Butternut Squash

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    MY REVIEW
    colleenblue User ID: 4378371 278273
    Reviewed Nov. 24, 2017

    "I had this at friend's house for Thanksgiving and it was delicious. I will be trying the recipe myself."

    MY REVIEW
    gurine09 User ID: 1141929 277956
    Reviewed Nov. 19, 2017

    "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!"

    MY REVIEW
    derica User ID: 471841 276713
    Reviewed Oct. 24, 2017

    "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."

    MY REVIEW
    shannondobos User ID: 5115022 276355
    Reviewed Oct. 16, 2017

    "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!"

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