Picture a beautiful butternut squash transformed into an edible centerpiece, its surface scored with thin accordion-like slices that fan open during roasting, each crevice filled with melted butter, herbs, and crumbled feta cheese. This Hasselback Butternut Squash with Feta takes the dramatic presentation technique traditionally used for potatoes and applies it to sweet, caramelized squash for a dish that’s as stunning to look at as it is delicious to eat. The Hasselback method creates incredible texture, with crispy, caramelized edges on each slice while keeping the interior silky and tender. The salty, tangy feta provides perfect contrast to the squash’s natural sweetness, while fresh herbs and a drizzle of honey at the end bring all the flavors together. Whether you’re looking for an impressive vegetarian main course, a show-stopping side dish for Thanksgiving, or simply want to elevate humble squash into something special, this recipe delivers on both visual impact and incredible flavor.
Serving Quantity: 4 servings (or 8 as a side)
Cooking Time: 1 hour 15 minutes (plus 15 minutes prep time)
Nutrition Information (per serving as main course):
- Calories: 285
- Protein: 7g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 6g
- Sugar: 8g
- Sodium: 420mg
1. Gather Your Ingredients
For the squash:
- Two medium butternut squash (about 2 to 2.5 pounds each)
- Four tablespoons unsalted butter, melted
- Three tablespoons olive oil
- Four garlic cloves, minced
- One tablespoon fresh thyme leaves (or one teaspoon dried)
- One tablespoon fresh rosemary, finely chopped
- One teaspoon smoked paprika
- One teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon red pepper flakes (optional)
For topping and finishing:
- Six ounces feta cheese, crumbled
- Quarter cup pepitas (pumpkin seeds), toasted
- Two tablespoons fresh parsley, chopped
- Two tablespoons fresh mint, chopped (optional)
- Two tablespoons honey
- One tablespoon balsamic glaze (optional)
- Flaky sea salt for finishing
- Extra virgin olive oil for drizzling
2. Prepare the Butternut Squash
Preheat your oven to 400 degrees Fahrenheit. Wash the butternut squash thoroughly and pat dry. Using a sharp, sturdy knife and a cutting board, carefully cut each squash in half lengthwise from stem to base. This can require some force, so work slowly and carefully. Use a spoon to scoop out all the seeds and stringy pulp from the center cavity, creating a smooth, clean hollow. The cavity will hold some of your toppings later. Save the seeds for roasting separately if desired. Pat the cut surfaces dry with paper towels.
3. Create the Hasselback Cuts
Place one squash half cut-side down on your cutting board. To prevent cutting all the way through, place wooden spoons or chopsticks on either side of the squash to act as guides for your knife. Using a sharp knife, make thin crosswise cuts about quarter-inch apart across the entire length of the squash, cutting down until your knife hits the spoon handles. The cuts should go most of the way through but not completely, leaving the bottom intact so the squash holds together. Repeat with all four squash halves. Take your time with this step as the cuts are what create that beautiful accordion effect. The slices will fan out during roasting.
4. Make the Herb Butter
In a small bowl, combine the melted butter, olive oil, minced garlic, fresh thyme, chopped rosemary, smoked paprika, salt, black pepper, and red pepper flakes if using. Whisk everything together thoroughly until well combined. The mixture should be aromatic and evenly mixed. The combination of butter and olive oil provides richness while preventing the butter from burning during the long roasting time. The herbs and garlic will infuse the squash with incredible flavor as it roasts.
5. Season the Squash
Place the Hasselback squash halves cut-side up in a large roasting pan or on a rimmed baking sheet lined with parchment paper. Make sure they’re not touching each other to allow for even roasting. Use a pastry brush or spoon to generously brush the herb butter mixture all over the squash, making sure to get it into each cut and all over the surface. Be thorough and use most of the butter mixture, reserving just a tablespoon or two for basting later. Use your fingers to gently separate the slices slightly and work the butter mixture into the cuts. The more butter that gets into those crevices, the better the flavor.
6. Initial Roast
Place the roasting pan in the preheated oven on the middle rack. Roast the squash uncovered for 45 minutes. During this time, the squash will begin to soften and the cuts will start to fan open as the flesh shrinks slightly. After 45 minutes, remove the pan from the oven and baste the squash with the reserved herb butter or any accumulated juices in the pan. Use a spoon to drizzle the liquid over the surface and into the cuts. This basting keeps the squash moist and adds more flavor.
7. Add the Feta
After basting, crumble about half of the feta cheese over and into the cuts of each squash half. Push some of the feta down into the slices and let some rest on top. The feta will melt slightly and become creamy during the remaining roasting time. It adds wonderful salty, tangy contrast to the sweet squash. Return the pan to the oven and continue roasting for another 20 to 25 minutes. The squash is done when it’s completely tender when pierced with a fork, the edges are caramelized and slightly crispy, and the feta is melted and starting to brown in spots.
8. Toast the Pepitas
While the squash finishes roasting, toast the pepitas. Place them in a small dry skillet over medium heat. Stir frequently for about 3 to 4 minutes until they’re lightly golden and starting to pop. You’ll hear them making little popping sounds, and they should smell nutty and toasted. Immediately transfer them to a small bowl to stop the cooking. Toasted pepitas add wonderful crunch and nutty flavor that complements both the squash and feta beautifully. If you want to add extra flavor, toss the hot pepitas with a pinch of salt and a tiny drizzle of olive oil.
9. Final Assembly
Remove the roasted squash from the oven. The flesh should be tender and caramelized, with the cuts fanned open beautifully. Immediately drizzle each squash half with about half a tablespoon of honey, letting it drip into the cuts and over the surface. The honey adds a final touch of sweetness and creates a beautiful glaze. Crumble the remaining feta cheese over the top. Sprinkle with the toasted pepitas, distributing them evenly. Add the chopped fresh parsley and mint if using. The fresh herbs add color and brightness that cuts through the richness.
10. Serve with Flourish
Transfer each squash half to individual serving plates or arrange them all on a large serving platter for family-style presentation. Drizzle with balsamic glaze if using, which adds a sweet-tart note that’s wonderful with squash. Finish with a sprinkle of flaky sea salt and a drizzle of your best extra virgin olive oil. The flaky salt adds textural interest and the olive oil adds richness and sheen. Serve immediately while hot. To eat, use a spoon to scoop out portions, making sure to get some of the crispy edges, tender interior, melted feta, and crunchy pepitas in each serving. The squash can be served as an impressive vegetarian main course or cut into smaller portions as a side dish.
Tips for Perfect Results
- Choose squash with long, relatively straight necks for the best Hasselback presentation. Avoid squash with very curved or bulbous shapes that are harder to slice evenly.
- Use the chopstick or wooden spoon trick to prevent cutting all the way through the squash. This ensures the slices stay connected and hold together during roasting.
- Make thin, even cuts about quarter-inch apart. Thicker cuts won’t fan out as dramatically, while cuts that are too thin may cause the squash to fall apart.
- Don’t skip brushing butter into the cuts. The more herb butter that gets into those crevices, the more flavorful and tender the squash will be.
- Roast cut-side up so the herb butter pools in the cavity and the cuts can fan open properly. The exposed surface also caramelizes beautifully.
- Baste halfway through roasting to keep the squash moist and add more flavor. The squash will absorb the butter and seasonings as it continues cooking.
- Add the feta partway through rather than at the beginning. This prevents it from burning and allows it to melt and become creamy without overcooking.
- Test doneness by piercing the thickest part with a fork. The squash should be completely tender with no resistance, almost falling apart.
- For easier prep, roast the squash plain for the first 30 minutes, then remove and make the Hasselback cuts. The partially cooked squash is softer and easier to slice.
- Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat in a 350-degree oven for 15 to 20 minutes until warmed through. The squash won’t be quite as crispy but will still be delicious. You can also enjoy it cold or at room temperature in grain bowls or salads, where the texture matters less
