Introduction

This Hasselback Butternut Squash with Feta is a stunning and flavorful dish that’s perfect as a main or a side. The thinly sliced squash roasts to tender perfection with a sweet and spicy maple glaze, fresh sage, and a salty, tangy feta topping that elevates every bite.

The dish shows two butternut squash halves thinly sliced into many narrow layers, neatly arranged side by side in a white baking dish. The squash is a bright orange color with a slight glaze from roasting, topped with scattered white crumbles of cheese, green chopped pistachios, small red bits of dried cranberries, and fresh green herbs. The edges of the baking dish show some dark roasting marks and a little sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large butternut squash (about 3 pounds)
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons pure maple syrup
1/4 to 1/2 teaspoon red pepper flakes, depending on spiciness preference
6 to 8 fresh sage leaves
Crumbled feta cheese, chopped salted pistachios or salted pepitas, dried cherries, pomegranate seeds, and/or finely chopped parsley, for serving

Instructions

Step 1: Preheat the oven to 425°F. Halve the butternut squash lengthwise, scoop out the seeds, and peel it.
Step 2: Place the squash halves cut side down in a baking dish just large enough to hold them side by side. Rub all over with 1 tablespoon of olive oil and season generously with salt and black pepper. Roast for 15 to 20 minutes until beginning to soften (a paring knife should slide in about 1/4 inch).
Step 3: While the squash is roasting, whisk together the maple syrup, remaining 2 tablespoons olive oil, and red pepper flakes in a small bowl.
Step 4: Remove squash from the oven and let cool slightly. Place one half between two chopsticks to prevent cutting through, then slice thinly crosswise to create shingles. Repeat with the other half. Return both to the baking dish.
Step 5: Tuck sage leaves between some of the slices, drizzle half of the maple syrup mixture over the squash, and season again with salt and pepper.
Step 6: Roast the squash for 45 to 60 minutes, basting halfway through and again with about 10 minutes left, using the remaining maple syrup mixture and any juices in the dish. Remove any burnt bits with a spoon if needed.
Step 7: Once tender, top the squash with crumbled feta, nuts, dried cherries, pomegranate seeds, or parsley as desired. Serve warm.

Tips & Variations

Using chopsticks or wooden spoons on either side of the squash helps cut thin slices without slicing through completely, creating perfect “hasselback” ribs.
For a milder dish, reduce or omit the red pepper flakes.
Substitute goat cheese or ricotta salata if you prefer a different tangy cheese.
Add a squeeze of fresh lemon juice before serving for brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the texture tender. Avoid microwaving as it can make the squash mushy.

How to Serve

The image shows a white baking dish containing two hasselback butternut squash halves placed side by side. Each squash is sliced into many thin layers, revealing rich orange flesh with a smooth texture. The top is sprinkled generously with crumbled white cheese, small green chopped nuts, and dark red dried fruit bits, likely cranberries. Some chopped fresh green herbs are scattered over the surface, adding color contrast. Dark brown caramelized sauce collects around the edges of the squash, and a few small sprigs of rosemary are visible. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the squash ahead of time?

Yes, you can roast the squash halves until slightly tender and keep them covered in the fridge for a day before slicing and finishing the roasting process. This helps save time on the day you want to serve.

What if I don’t have fresh sage?

If fresh sage isn’t available, you can omit it or substitute with fresh thyme or rosemary for a different herbaceous flavor.