Looking to step up your outdoor cooking game with a showstopper? Grilled butternut squash, often searched as pumpkin on the BBQ, might not look as intimidating as a massive prime rib, but set these golden hasselback halves on the table, and they instantly command attention. I roast them first, cut the precision slits, and brush them with a rich honey thyme glaze. The squash turns meltingly tender while the glaze works its way deep between the slices. I finished mine with toasted nuts; my wife went for crumbled feta. Both versions vanished in minutes.
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Butternut squash on the grill: the short answer
Peel and halve one butternut squash, remove the seeds, and roast both halves cut-side down over indirect heat at about 425°F (220°C) for roughly 30 minutes. Let them cool until you can handle them safely, cut closely spaced hasselback slits, and brush with honey thyme glaze. Return them to the indirect zone, cut-side up, for another 30–40 minutes. The squash is ready when a knife slides easily through its thickest part.
Roasting the two halves this way gives you a dramatic centerpiece while helping the flesh cook evenly and letting the glaze reach deep between the slices.
| Stage | Heat and timing | What to look for |
|---|---|---|
| Prepare | About 20 minutes | Peel, halve and seed the squash. Coat lightly with oil, salt and pepper. |
| First roast | 425°F (220°C), indirect About 30 minutes | Place the halves cut-side down and cook until the exterior starts to soften. |
| Slice and glaze | After the first roast | Cut slits about ⅛–¼ inch (3–5 mm) apart without cutting all the way through. Brush lightly with glaze. |
| Finish | 425°F (220°C), indirect About 30–40 minutes | Brush again during the cook. The thickest part should be completely tender. |
Why grilled butternut squash works so well
Butternut squash has firm orange flesh, a gently sweet flavor, and a relatively small seed cavity. Once fully cooked, it becomes creamy without losing the structure of the two halves. That makes this specific pumpkin variety especially useful for a hasselback cut: you can bring the squash to the table in large pieces and still get glaze between the thin slices.
Thin vegetable slices can scorch in seconds over direct heat. These thick halves need time for the center to soften, which is why cooking this pumpkin on the BBQ requires an indirect zone. With the lid closed, your grill works much like an outdoor oven, giving you a rich roasted flavor without burning the bottom before the middle is fully tender.
Choosing a squash: look for one that feels heavy for its size, has a firm matte skin and shows no soft spots. A long, fairly thick neck gives you plenty of even flesh for the hasselback cuts.
Equipment and grill setup
Use a grill with a lid and set it up for indirect cooking at about 425°F (220°C). On a kamado, install a fitting heat deflector. On a kettle grill, bank the coals to one side and put the squash on the other. A standard pellet grill usually has a diffuser between the fire pot and the grate; keep any optional direct-flame opening closed. If you want a closer look at that type of cooker, see my pellet grill guide.
You will also need a sharp chef’s knife, a stable cutting board, a peeler, a small saucepan and a pastry brush. Two wooden chopsticks or wooden spoon handles act as stops when you make the hasselback cuts. The exact cooking time depends on the thickness of your squash and how steadily your grill holds its temperature.
Take care when cutting. Raw butternut squash is hard and can roll on a cutting board. If necessary, trim a thin strip from one side to give it a stable base. Use a sharp knife, keep your other hand away from its path and let the partly cooked squash cool until you can handle it safely before making the hasselback cuts.
How to make hasselback butternut squash on the grill
1. Peel, halve and season
Trim the ends, halve the squash lengthwise and scoop out the seeds and stringy center. Peel both halves. Brush them lightly with sunflower oil and season with salt and black pepper. Leave the sweet glaze off for now.
2. Roast the halves before slicing
Heat the grill to about 425°F (220°C) with an indirect zone. Place the halves cut-side down, close the lid and roast for roughly 30 minutes. The outside should begin to soften, but the squash does not need to be completely cooked yet. Take it off the grill and let it cool until it is safe to handle.
3. Cut the hasselback slits
Place one half rounded-side up between two wooden chopsticks or spoon handles. Cut across the squash at intervals of about ⅛–¼ inch (3–5 mm). The wood stops the blade before it reaches the cutting board, leaving the slices attached at the bottom. Repeat with the other half.
4. Glaze and finish roasting
Return the squash to the indirect zone with the slits facing up. Brush on a thin layer of warm honey thyme glaze, close the lid and cook for another 30–40 minutes. Brush on another thin layer during the cook. Test the thickest part with a knife or skewer: it should slide through without noticeable resistance.
Let tenderness decide. You do not need a precise internal temperature for butternut squash. If the glaze has enough color but the center remains firm, lower the grill to roughly 375–390°F (190–200°C) and keep roasting over indirect heat until tender.
Honey thyme glaze without burnt sugar
The glaze combines clarified butter, honey, fresh thyme, orange juice and apple cider vinegar. The butter carries the herbs, the honey adds shine and browning, and the citrus and vinegar keep the sweetness in check. The goal is a rich but balanced glaze, not a sugary coating that overwhelms the squash.
Warm the ingredients together in a small saucepan until combined and lightly syrupy. Brush the glaze on only after the first roast. At 425°F (220°C), a thick layer of honey left on the grill for the entire cook could turn dark before the center softens. Several thin coats give you far more control. If the edges brown too quickly, reduce the heat or loosely shield the squash while it finishes cooking.
How to serve it: sweet, bright and savory
Butternut squash and honey both bring sweetness. A crisp fennel and broccoli salad with lemon and orange gives the dish the acidity and freshness it needs. The contrast is what turns the roasted squash into a complete plate. For a more substantial main course, serve it with roasted potatoes or a hearty grain salad.
I like chopped toasted nuts on top for crunch. My wife chose feta for a salty, tangy finish. Pomegranate seeds would add a bright, juicy accent; pumpkin seeds or a spoonful of thick yogurt are other good options. Choose the finish that balances the sweetness for you.
Did you try this hasselback butternut squash?
Give the recipe a star rating and tell me in the comments how it turned out. Did you go for the roasted nuts or did you prefer the feta? Your feedback helps other pitmasters get the best from this recipe.
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Hasselback butternut squash with honey thyme glaze
Hasselback Butternut Squash on the Grill with Honey Thyme Glaze
Equipment
- Lidded grill with an indirect zone
- Sturdy cutting board
- Two wooden chopsticks or spoon handles
- Silicone pastry brush
Ingredients
Butternut Squash
- 1 butternut squash about 2.6–3.3 lb / 1.2–1.5 kg
- 30 ml sunflower oil or another neutral oil
- 3 g fine salt volume varies by salt brand; adjust to taste
- 0.5 g freshly ground black pepper approximately
Honey Thyme Glaze
- 30 g clarified butter or clarify unsalted butter first
- 50 ml fresh orange juice about the juice of half an orange; 3 tbsp plus 1 tsp
- 15 ml apple cider vinegar
- 85 g honey approximately
- 4 sprigs fresh thyme strip the leaves; reserve a little for serving
- 35 g mixed toasted nuts roughly chopped; amount varies by nut type
Broccoli and Fennel Salad
- 1 fennel bulb thinly sliced
- 1/2 lemon juice only
- 150 g mixed salad greens approximately
- 1 broccoli head cut into small florets
- 25 g mixed toasted nuts roughly chopped; approximate volume
Orange Dressing
- 1/2 orange juice and finely grated zest
- 20 g honey approximately
- 15 ml apple cider vinegar
- 15 g mayonnaise approximately
Instructions
Prepare the Grill and Squash
- Prepare the grill: Preheat a lidded grill to 425°F (220°C) with an indirect cooking zone. On a kamado, use a heat deflector. On a kettle, keep the coals to one side.
- Prepare the squash: Trim the ends. Carefully halve the butternut squash lengthwise and scoop out the seeds and stringy center. Peel both halves. Brush with sunflower oil and season with salt and pepper.
Roast and Make the Glaze
- First roast: Place both halves cut-side down over indirect heat. Close the lid and cook for about 30 minutes until the outer flesh begins to soften. Remove and cool until safe to handle.
- Make the glaze: Warm the clarified butter in a small saucepan. Stir in orange juice, apple cider vinegar, honey and thyme leaves. Simmer gently until lightly syrupy. If starting with regular unsalted butter, melt it first and skim off the milk solids.
Slice and Finish the Squash
- Cut hasselback slits: Place each half rounded-side up between two wooden chopsticks or spoon handles. Cut slits about 1/8–1/4 inch (3–5 mm) apart without cutting all the way through.
- Glaze and roast: Return the halves to the indirect zone, slits facing up. Brush on a thin layer of glaze. Close the lid and cook another 30–40 minutes, brushing with another thin layer during the cook.
- Check doneness: A knife or skewer should slide easily through the thickest part. If the glaze darkens too quickly, reduce the grill to 375–390°F (190–200°C) and continue indirectly until tender.
- Finish: Carefully lift the squash from the grill. Top with 35 g (about 1/4 cup) chopped toasted nuts and reserved thyme. Serve warm.
Make the Broccoli and Fennel Salad
- Prepare fennel: Toss half the thinly sliced fennel with lemon juice. Roast the other half alongside the squash near the end of the cook until lightly colored and just tender.
- Cook broccoli: Briefly boil the florets until crisp-tender. Rinse under cold water and drain well.
- Mix dressing: Whisk together the orange juice and zest, honey, apple cider vinegar and mayonnaise. Taste and adjust the balance of sweetness and acidity.
- Assemble: Combine salad greens, broccoli, both portions of fennel and the salad nuts. Toss with dressing just before serving. Serve beside the warm squash; add roasted potatoes if you want a heartier main course.
Notes
Frequently asked questions
How long does butternut squash take on the BBQ?
For two large halves, plan on about 60–70 minutes at 220°C (425°F) indirect heat: roughly 30 minutes of pre-roasting followed by 30–40 minutes as hasselback with the glaze. The thickness of the squash determines the actual time. Always test the thickest part.
Do you need to peel butternut squash for the BBQ?
For this hasselback recipe, yes. Without the skin, the butter glaze can better penetrate between the slices and the squash is ready to serve right away. In other preparations, a well-cooked butternut skin is generally edible.
Can you grill pumpkin or squash directly over the coals?
Thin slices can be grilled directly. The large halves from this recipe are best cooked indirectly, otherwise the exterior will burn too quickly while the core remains hard.
Why is the honey added later in the cook?
Honey caramelizes and burns quickly at high temperatures. By pre-roasting the butternut without the glaze first and brushing it on in thin layers toward the end, you gain more control and avoid a bitter, burnt crust.
How do you know when the butternut squash is tender?
Insert a sharp knife or metal skewer into the thickest part. It should glide through the flesh with almost no resistance. If the outside is nicely browned while the center is still firm, lower the temperature and continue cooking on the indirect zone.
Can I prepare this recipe ahead of time?
You can peel, halve, and seed the squash and prepare the glaze separately ahead of time. Keep everything covered in the refrigerator. For the best texture and presentation, roast and glaze the butternut just before serving.