Chili Crisp Hassleback Butternut Squash

  • 1 Butternut Squash
  • 1 tbsp olive oil
  • 1.5 tbsp CinSoy Chili Crisp
  • 1 tbsp CinSoy Soy Sauce
  • 1 tbsp honey 
  • sesame seeds for garnish


  1. Preheat your oven to 375 degrees.
  2. Peel your butternut squash, cut in half and scoop out seeds. 
  3. Lay the squash cut side down on a cutting board. Using chopsticks, slice the squash in hassleback style. 
  4. Mix the remaining ingredients together in a bowl. Add salt and pepper to preference. 
  5. On a parchment or foil lined sheet pan place the squash cut side down. Drizzle the oil from the chili crisp mixture over the squash, set the solids to the side. 
  6. Bake for about 30-45 minutes or until almost tender. 
  7. Scoop the solids over the top and finish cooking for about 5-10 minutes. Serve and enjoy!


Net Orders Checkout

Item Price Qty Total
Subtotal $0.00

Shipping Address

Shipping Methods