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Honey Glazed Hasselback Butternut

Honey Roasted Warm Veg Salad

Prep time: 10 minutes
Cook time: 60 minutes


  • 1 large butternut
  • 1 Tbsp olive oil
  • 1 fresh red chilli, thinly sliced
  • ¼ cup Goldcrest Pure Honey
  • 4 Tbsp butter, cut into cubes
  • 3 Tbsp apple cider vinegar
  • 8 dried bay leaves
  • Salt and pepper, to taste


  1. Preheat oven to 220˚C.
  2. Place a rack in the top third of the oven.
  3. Halve the butternut lengthwise and scoop out seeds. Using a peeler, remove skin and layer of white flesh. Rub all over with olive oil and season well with salt and pepper. Roast in a baking dish side by side until a paring knife can easily be inserted into the flesh, about 20 minutes.
  4. Meanwhile mix the sliced chilli, Goldcrest honey, butter, and vinegar in a small saucepan over medium-high heat. Bring to a simmer and stir the mixture until homogenous. Reduce for a few minutes until just thick enough to coat the back of a spoon. Keep the glaze warm.
  5. Remove the butternut from the oven and using a very sharp knife, score the butternut crosswise, going as deep as possible but without cutting all the way through.
  6. Brush with the glaze and tuck bay leaves between a few of the slices.
  7. Return butternut to the oven and glaze every 10 minutes using a pastry brush. Roast and glaze for 45 minutes or until deeply golden brown, sticky and well glazed.
  8. Serve as a side with your favourite meal or as the main event with a dollop of yoghurt and a side salad.

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