Hasselback butternut squash with feta
This hasselback butternut squash is a stunning and flavorful side dish or vegetarian main course. Roasted until tender and caramelized, it’s topped with salty feta cheese for a delightful contrast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and halved lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh sage or thyme
- 1 tablespoon balsamic glaze (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place butternut squash halves cut-side up on a cutting board. Using a sharp knife, make cuts about 1/4 inch apart, being careful not to cut all the way through. You want the squash to remain connected at the bottom.
- Brush the squash halves with olive oil, making sure to get oil in between the slices.
- Season with salt, pepper, and garlic powder.
- Place the squash halves cut-side up on the prepared baking sheet.
- Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from oven and top with crumbled feta cheese and fresh sage or thyme.
- Drizzle with balsamic glaze, if desired.
- Serve immediately.
Notes
For a sweeter flavor, drizzle with maple syrup instead of balsamic glaze. You can also add toasted pecans or walnuts for extra crunch.