Hasselback butternut squash with feta
This hasselback butternut squash is a show-stopping side dish, perfect for fall. The squash is roasted until tender and then topped with salty feta cheese for a delicious contrast of flavors.
- 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
- 4 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh sage or thyme
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place the butternut squash halves cut-side up on a cutting board. Make cuts about 1/4 inch apart, going about 3/4 of the way through the squash. Be careful not to cut all the way through.
- Brush the squash with olive oil and season with salt and pepper.
- Place the squash cut-side up on a baking sheet lined with parchment paper.
- Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from oven and sprinkle with feta cheese and fresh herbs. Drizzle with maple syrup, if desired.
- Return to the oven for 5 minutes to melt the feta slightly.
- Serve immediately.
Notes
For a sweeter dish, drizzle with a balsamic glaze after roasting.
Find it online: https://cubaqueen.com/hasselback-butternut-squash-with-feta/