Hasselback Butternut Squash with Feta and Maple Glaze Recipe
This Hasselback Butternut Squash with Feta is a stunning and flavorful roasted vegetable dish, perfect as a hearty main or a flavorful side. The butternut squash is thinly sliced into delicate shingles and roasted with a maple syrup and chili flake glaze, while fresh sage adds an herby touch. Topped with salty crumbled feta, crunchy pistachios or pepitas, tangy dried cherries or pomegranate seeds, and fresh parsley, this recipe beautifully balances sweet, savory, and spicy notes for an impressive yet simple autumnal dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings as a main dish, 8 servings as a side dish 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Butternut Squash
- 1 large butternut squash (about 3 pounds)
Seasoning & Glaze
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly-ground black pepper, to taste
- 2 tablespoons pure maple syrup
- 1/4 to 1/2 teaspoon red pepper flakes, depending on spiciness preference
- 6 to 8 fresh sage leaves
Toppings
- Crumbled feta cheese
- Chopped salted pistachios or salted pepitas
- Dried cherries, pomegranate seeds, and/or finely chopped parsley (optional)
Instructions
- Preheat and Prepare Squash: Heat the oven to 425°F (220°C). Halve the butternut squash lengthwise, scoop out the seeds, and peel the skin. Place the squash halves cut side down in a baking dish just large enough to hold them side by side.
- Initial Roasting: Rub the squash all over with 1 tablespoon of olive oil and season both sides generously with kosher salt and freshly ground black pepper. Roast cut side down for 15 to 20 minutes, until the squash begins to soften and a knife slides in about 1/4 inch.
- Prepare Maple Glaze: While the squash roasts, whisk together the maple syrup, remaining 2 tablespoons of olive oil, and red pepper flakes until combined.
- Score the Squash: Remove the squash from the oven and transfer to a cutting board. Let cool slightly. Place one squash half between two chopsticks to prevent cutting all the way through, then carefully slice thin crosswise shingles until reaching the chopsticks. Repeat for the other half and place back in the baking dish.
- Add Sage and Glaze: Tuck the fresh sage leaves between several squash shingles, drizzle half of the maple glaze over the squash, and season again with salt and pepper.
- Final Roasting and Basting: Return the dish to the oven and roast for 45 to 60 minutes, basting with the remaining maple glaze and any collected juices halfway through cooking and again when roughly 10 minutes remain. Roast until the squash is completely tender. Remove any burnt bits with a spoon if necessary.
- Add Toppings and Serve: Once cooked, top the squash generously with crumbled feta cheese, chopped salted pistachios or pepitas, dried cherries, pomegranate seeds, and/or finely chopped parsley. Serve warm and enjoy this beautiful balance of sweet, savory, and crunchy flavors.
Notes
- Using chopsticks when slicing the squash prevents cutting all the way through, creating the signature hasselback effect.
- Adjust red pepper flakes according to your preferred heat level.
- Feel free to swap toppings based on availability and preference; salty feta and crunchy nuts complement the sweet squash best.
- Make sure to baste the squash multiple times during roasting for moist, flavorful results.
- This recipe can be doubled easily to serve larger groups.
Keywords: hasselback, butternut squash, roasted squash, maple glaze, feta cheese, autumn recipe, vegetarian side dish
