If you’re craving a dish that feels both fancy and cozy at the same time, you absolutely must try hasselback butternut squash with feta. This delightful recipe takes a humble butternut squash and transforms it into a stunning centerpiece with crispy, caramelized edges and soft, tender insides. The addition of tangy feta, the sweetness of maple syrup, and a hint of spice from red pepper flakes make every bite unforgettable. Once you make this, it might just become your go-to fall favorite, perfect for holiday dinners or an impressive weeknight treat.

hasselback butternut squash with feta Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple, but each one plays a crucial role in building the layers of flavor and texture that make hasselback butternut squash with feta so special. From the rich olive oil to the fresh sage leaves, everything works together to create a dish that’s both vibrant and comforting.

1 large butternut squash (about 3 pounds): The star ingredient, its sweet and nutty flesh caramelizes beautifully when roasted.

3 tablespoons extra-virgin olive oil, divided: Adds richness and helps achieve those irresistible crispy edges.
Kosher salt and freshly-ground black pepper: Essential for seasoning and balancing the natural sweetness of the squash.

2 tablespoons pure maple syrup: Brings a gentle sweetness that caramelizes during roasting for depth of flavor.
1/4 to 1/2 teaspoon red pepper flakes: Adds a subtle kick depending on your spice preference.

6 to 8 fresh sage leaves: Provides an earthy, aromatic note that complements the squash beautifully.
Crumbled feta cheese: Offers a salty, creamy contrast that brightens the dish.
Chopped salted pistachios or salted pepitas: Adds crunch and a hint of nuttiness.

Dried cherries, pomegranate seeds, and/or finely chopped parsley: For bursts of color and sweet-tart accents.

How to Make hasselback butternut squash with feta

Step 1: Prepare and Roast the Squash

First things first, heat your oven to 425°F. Carefully halve the butternut squash lengthwise, scoop out all the seeds, and peel the tough skin. Place the squash halves cut side down in a baking dish snug enough to hold them side by side. Rub each half with 1 tablespoon of olive oil and sprinkle generously with kosher salt and black pepper. Roast for about 15 to 20 minutes. You’ll know they’re ready when a paring knife slides in easily about a quarter-inch deep—this softening is key to creating those perfect hasselback slices later on.

Step 2: Whisk the Maple Syrup Glaze

While the squash roasts, mix together the maple syrup, remaining 2 tablespoons of olive oil, and red pepper flakes in a small bowl. This glaze will coat your squash and infuse it with sweet, slightly spicy flavor that pairs beautifully with the squash’s natural sweetness.

Step 3: Score the Squash

Once the squash is cool enough to handle, transfer it to a cutting board. Place one half between two chopsticks to act as a guard and slice thin gaps crosswise all the way through until you hit the chopsticks, which prevent you from cutting completely through. This creates those iconic fan-like slices with little pockets for flavor to settle in. Repeat with the other half. If you’re unsure, there are plenty of helpful videos online to guide you through the technique.

Step 4: Add Sage, Glaze, and Roast

Tuck a few fresh sage leaves between the slices for bursts of herbal aroma. Drizzle half of your maple syrup glaze over the squash, seasoning further with salt and pepper. Place the squash back in the baking dish, and roast again for 45 to 60 minutes, basting periodically with the remaining glaze and any juices collected in the dish. Make sure to get the glaze into all the nooks and crannies — that’s where the magic happens!

Step 5: Finish with Toppings

When your squash is completely tender and caramelized, take it out of the oven. Top generously with crumbled feta, chopped salted pistachios or pepitas for crunch, and sprinkle dried cherries, pomegranate seeds, or parsley for vibrant color and extra flavor layers. Serve warm and prepare to impress anyone lucky enough to dig in.

How to Serve hasselback butternut squash with feta

Garnishes

The beauty of hasselback butternut squash with feta is how many delicious garnishes you can add. Crumbled feta brings a lovely tang and creaminess, while salted nuts like pistachios or pepitas offer a satisfying crunch that complements the soft squash. Bright red pomegranate seeds or dried cherries add pops of color and a sweet-tart bite. Finally, a sprinkle of fresh parsley not only freshens the dish but also adds a lovely green contrast.

Side Dishes

This dish shines as a side or a vegetarian main. Pair it with roast chicken or grilled lamb for a hearty meal. For a lighter touch, serve alongside a fresh leafy green salad or a grain bowl with quinoa or farro. Its sweet and savory profile pairs wonderfully with smoky meats and crisp vegetables alike, elevating any spread effortlessly.

Creative Ways to Present

For a centerpiece that wows your guests, serve the hasselback butternut squash with feta whole on a large platter, garnished with your toppings. Alternatively, cut into individual slices for easy sharing or drizzle a little extra maple syrup just before serving for shiny, sticky goodness. You could even add a dollop of yogurt or a sprinkle of za’atar to bring a Middle Eastern twist to this beloved classic.

Make Ahead and Storage

Storing Leftovers

Leftover hasselback butternut squash with feta keeps well in an airtight container in the fridge for up to 3 days. Store the toppings separately if possible to maintain texture. Before reheating, you might want to add a touch more olive oil or maple syrup to revive that roasted sweetness.

Freezing

Freezing this dish isn’t ideal because the texture of squash can change and feta may become crumbly. However, if you must freeze leftovers, place the squash halves in a freezer-safe container without the fresh garnishes. Freeze for up to 2 months and thaw overnight in the fridge before reheating.

Reheating

For the best results, reheat the squash in a 350°F oven for about 15-20 minutes until warmed through and slightly crisped again. Avoid the microwave as it can make the squash mushy. After reheating, refresh the toppings for a delicious, just-made taste.

FAQs

Can I use other types of squash for this recipe?

Butternut squash is ideal because of its sweetness and texture, but you can experiment with delicata or acorn squash. Adjust roasting times accordingly, as some squash varieties are softer or firmer.

Is this recipe vegan-friendly?

The classic version uses feta cheese which is not vegan. However, you can easily swap feta for a plant-based cheese or omit it altogether and add more nuts and seeds for texture.

How do I prevent the squash slices from cutting all the way through?

Placing chopsticks on either side of the squash while slicing works as a physical barrier. This technique ensures your cuts stop just short of the bottom, giving the squash its signature fan shape.

Can I prepare the squash ahead of time before roasting?

You can peel and score the squash a day in advance, but don’t add the glaze or herbs until right before roasting. Store the prepared squash wrapped tightly in the fridge to prevent it from drying out.

What if I don’t have fresh sage?

Dried sage can work in a pinch, but fresh sage leaves provide the best aroma and flavor. Alternatively, try rosemary or thyme for an herbal twist that pairs nicely with the sweetness of the squash.

Final Thoughts

I promise once you try this hasselback butternut squash with feta, it will become a cherished recipe you reach for again and again. Its mixture of caramelized edges, soft squash, aromatic herbs, and tangy feta creates a harmony of flavors and textures that feel both luxurious and comforting. Give it a go and watch it steal the spotlight at your next dinner gathering — your taste buds will thank you.

hasselback butternut squash with feta Recipe

★★★★★

5.1 from 16 reviews

Author: Lila

Total Time: 1 hour 15 minutes to 1 hour 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A visually stunning and flavorful Hasselback butternut squash recipe that balances the natural sweetness of the roasted squash with the salty tang of feta, crunchy pistachios, and bright bursts of pomegranate seeds or dried cherries. Easy to prepare and perfect as a side dish or vegetarian main.

Instructions

Preheat and Prepare Squash: Heat the oven to 425°F. Halve the butternut squash lengthwise, scoop out the seeds using a spoon, and peel off the skin with a vegetable peeler or sharp knife.
Initial Roast: Place the squash halves cut side down in a baking dish just large enough to hold them side by side. Rub the squash all over with 1 tablespoon of olive oil and season both sides generously with kosher salt and fresh black pepper. Roast for 15 to 20 minutes, until the squash starts to soften but remains firm enough to score. Test by inserting a paring knife about 1/4 inch, which should meet slight resistance.
Maple Syrup Glaze: While the squash roasts, whisk together the 2 tablespoons of remaining olive oil with the maple syrup and a pinch of red pepper flakes until well combined. Set aside.

Score the Squash Hasselback Style: Remove the squash from the oven and let it cool slightly. Place one half of the squash between two chopsticks to prevent cutting through completely. Using a sharp knife, score the squash crosswise into thin shingles, stopping once you reach the chopsticks. Repeat with the other half of the squash.
Add Sage and Season: Tuck the fresh sage leaves between several of the cut shingles on each squash half. Drizzle half of the maple syrup mixture over the squash and season again with salt and pepper to taste.
Final Roast and Baste: Return the squash to the oven and roast for 45 to 60 minutes until completely tender. Baste halfway through with the remaining maple syrup mixture, ensuring it gets into all the nooks and crannies. Optionally, baste again with 10 minutes remaining for extra flavor. Remove any burnt bits that may form with a spoon.

Add Toppings and Serve: When done, top the squash with crumbled feta, chopped pistachios or pepitas, dried cherries or pomegranate seeds, and a sprinkle of chopped parsley. Serve warm as a side dish or vegetarian main.

Notes

Using chopsticks while scoring prevents you from slicing all the way through the squash.
The combination of sweet maple syrup and spicy red pepper flakes adds a balanced depth of flavor.

You can substitute dried cherries with dried cranberries or raisins based on preference.
Toppings like salty feta and nuts provide textural contrast and complement the natural sweetness of the squash.
Fresh sage leaves tucked into the fissures add aromatic herb flavor.

Make sure to baste thoroughly to keep the squash moist and flavorful.

Prep Time: 15 minutes
Cook Time: 60–80 minutes

Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 10g

Sodium: 280mg
Fat: 14g
Saturated Fat: 3g

Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g

Fiber: 4g
Protein: 5g
Cholesterol: 10mg

Keywords: Hasselback butternut squash, roasted butternut squash, vegetarian side dish, maple glazed squash, fall recipes