Save on Pinterest

Crunchy Honey-Glazed Butternut Squash

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 Farmer, Culinary Director, Taste of Home
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    10 servings


  • 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 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.

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

    Recommended Video


    Click stars to rate
    Average Rating:
    • JMartinelli13
      Dec 20, 2019

      Used maple instead of honey and unpeeled delicata squash. So good!

    • katieleigh3508
      Nov 19, 2018

      If you're up to the work of peeling and slicing a squash, you will be well-rewarded with this recipe. It was delicious and just as good reheated for leftovers. I halved the recipe and used a 8x4 loaf pan. Even my kids and picky husband ate it! I served it with oven-baked chicken thighs and wild rice.

    • colleenblue
      Nov 24, 2017

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

    • gurine09
      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!

    • derica
      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.

    • shannondobos
      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!