This Mary Berry Hasselback Squash with Honey and Ginger is a sweet and aromatic recipe, which includes butternut squash and fresh ginger. It’s a classic, foolproof recipe, ready in about 55 minutes.
Mary Berry Hasselback Squash with Honey and Ginger Ingredients
- 1 medium butternut squash (about 1 kg / 2 lb 4 oz)
- Large bunch of thyme
- 2 tbsp sunflower oil
- 2 tbsp runny honey
- 5 cm (2 in) fresh root ginger, grated
- 1 tbsp sea salt flakes
- 2 tbsp freshly chopped parsley
How To Make Mary Berry Hasselback Squash with Honey and Ginger
- Preheat Oven & Prep Tin: Preheat to 200 °C / 180 °C Fan / Gas 6. Line a roasting tin with baking paper.
- Halve & Skin: Cut squash in half lengthways and scoop out and discard seeds. Peel skin while keeping flesh intact.
- Arrange Thyme & Cut Slashes: Divide thyme into two piles. Place halves, cut-side down, over thyme. Make 0.5 cm slashes two-thirds deep with a sharp knife.
- Mix Glaze & Coat Squash: Combine oil, honey, and ginger. Spoon evenly over squash, season with salt and pepper.
- Roast & Baste: Roast 45–55 mins until tender and slightly charred. Baste with juices occasionally.
- Garnish & Serve: Remove from oven and sprinkle with sea salt flakes and parsley. Serve piping hot.
Recipe Tips
- How to prep ahead: You can cut the squash and set it aside (unglazed) up to 4 hours in advance.
- Why use thyme under squash: It infuses the flesh with delicate herbal aroma as it roasts.
- How to ensure even cooking: Make consistent slashes and baste during roasting for uniform glaze.
- Can I add extras? Yes—sprinkle crumbled feta and pine nuts on top just before serving for a richer dish.
- Is this suitable for freezer? No, it’s not suitable to freeze.
What To Serve With Hasselback Squash
This dish shines as a side or small main. Try serving it alongside:
- Roast chicken
- Grilled halloumi
- Wild rice and lentil salad
- Spiced lamb
- Flatbread and dips
How To Store Hasselback Squash
Refrigerate: Store in a sealed container for up to 2 days.
Reheat: Warm in a 180 °C oven for 10 minutes or microwave slowly.
Do Not Freeze: Texture won’t hold after freezing.
Hasselback Squash Nutrition Facts
- Calories: ~180 kcal per serving
- Fat: ~7 g
- Carbs: ~28 g
- Fiber: ~5 g
- Protein: ~3 g
- Sugar: ~12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different squash?
Yes—kabocha or acorn squash work well with similar roasting time.
Is it very sweet?
It’s subtly sweet from honey. Omit if you prefer a savory side.
Can I make it vegan?
Yes—use maple syrup instead of honey.
Why not freeze it?
The glazed, soft squash becomes soggy and loses its texture after freezing.
Mary Berry Hasselback Squash with Honey and Ginger
Description
Elegant halves of butternut squash taken to the next level—hasselback-cut, glazed with honey and ginger, roasted to golden perfection and finished with fresh parsley.
Ingredients
Instructions
- Preheat oven to 200 °C and line a tin.
- Halve squash, deseed, peel skin.
- Place over thyme, make shallow hasselback cuts.
- Glaze with oil, honey, and ginger. Season.
- Roast 45–55 mins, basting occasionally.
- Garnish with sea salt and parsley before serving.
Notes
- Prep squash ahead (unglazed) for convenience
- For added protein, top with feta and pine nuts
- Not suitable for freezing—serve fresh
- Even cuts and basting help ensure caramelization