hasselback butternut squash with feta

Serves 1
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Directions

  1. 1Peel the butternut squash.
  2. 2Place the peeled butternut squash in a baking dish.
  3. 3Drizzle olive oil over the squash.
  4. 4Season with salt and pepper.
  5. 5Roast the squash in the oven.
  6. 6Remove the squash from the oven and carefully slice it into hasselback style, using chopsticks or similar items to prevent cutting all the way through.
  7. 7In a small bowl, combine olive oil, chili flakes, and maple syrup.
  8. 8Drizzle the maple syrup mixture over the sliced squash.
  9. 9Place sage leaves between the squash slices.
  10. 10Return the squash to the oven to continue roasting.
  11. 11Baste the squash with the olive oil, maple syrup, and chili flake mixture as it roasts.
  12. 12Remove the roasted squash from the oven.
  13. 13Sprinkle Athenos Feta crumbles over the hot squash.
  14. 14Add fresh herbs, pistachios, and dried cherries as toppings.
  15. 15Serve the hasselback butternut squash.

Ingredients

  • butternut squash
  • olive oil
  • salt
  • pepper
  • chili flakes
  • maple syrup
  • feta crumbles
  • fresh herbs
  • pistachios
  • dried cherries

Equipment

ovenbaking dishvegetable peelerknifecutting boardsmall bowlbasting brushspatulaplate

Tips

  • Giving the squash a head start in the oven before hasselbacking makes it easier to slice into.
  • Basting the squash as it roasts helps with flavor and texture.
  • Athenos Feta crumbles offset the sweetness with their signature tangy, salty flavor.
  • Use what you love and what you have on hand for toppings.