Hasselback Butternut Squash

Hasselback Butternut Squash

by Chef George Duran

Created by Brava

Serving Size


Active Time

~5 min

Total Time

~1 hr 12 min


  • 1 medium butternut squash, halved and seeded
  • 3 tablespoons butter, melted
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons light brown sugar

From Your Pantry

extra-virgin olive oil

kosher salt


Brava metal tray

wooden spoon (optional)

Nutrition Information

Allergens: Milk


  • Lunch
  • Dinner
  • Vegetarian
  • Thanksgiving
  • Fall
  • Gluten Free
  • Metal Tray
  • Recipes
  • Serves 4
  • Sides
  • Vegetables
  • Weekend

  1. 1

    Prepare squash

    • Using a sharp knife, score rounded sides of butternut squash halves crosswise as deeply as possible without cutting all the way through.
    • If desired, you can use a wooden spoon as a guide. Place wooden spoon handle along side of squash and slice until knife tip touches spoon.
    • Rub squash all over with a few tablespoons extra-virgin olive oil.
    • Season squash on all sides with salt.
    • Place squash, cut side down, on Brava metal tray.

  2. 2

    Roast squash

    • Slide metal tray into bottom shelf.
    • Press green button to begin cooking.
    • Meanwhile, in a small bowl, combine melted butter and thyme; stir well.

  3. 3

    Baste squash

    • After about 30 minutes, open door to pause cooking and carefully remove metal tray.
    • Brush butter mixture over top and inside squash slices.
    • Sprinkle brown sugar evenly over each squash half.
    • Slide metal tray into bottom shelf and press green button to finish cooking.

  4. 4


    • When your food is done, transfer squash to serving platter.
    • Serve warm.