Description
Explore the delicious complexity of Hasselback Butternut Squash Delight, a dish that transforms the simplicity of butternut squash into a stunning medley of flavors and textures. With its sweet, savory, and spicy notes, this recipe offers a beautiful balance topped with the creamy richness of feta and the crunch of nuts. Perfect for both a hearty side dish or a vegetarian main, this recipe is as versatile as it is appealing.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds)
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly-ground black pepper
- 2 tablespoons pure maple syrup
- 1/4 to 1/2 teaspoon red pepper flakes (based on preference)
- 6 to 8 fresh sage leaves
- Crumbled feta cheese
- Chopped salted pistachios or salted pepitas
- Dried cherries
- Pomegranate seeds
- Finely chopped parsley
Instructions
- Step 1: Preheat the oven to 425°F. Halve the squash lengthwise, remove the seeds, and peel it. Coat the halves with 1 tablespoon of olive oil and liberally season with salt and pepper. Place them cut side down in a snug baking dish and roast until they begin to soften (about 15-20 minutes).
- Step 2: In a small bowl, whisk together the maple syrup, the remaining 2 tablespoons of olive oil, and a pinch of red pepper flakes.
- Step 3: After letting the squash cool slightly, lay each half between two chopsticks to avoid cutting through completely. Score the squash into thin shingles, then return to the baking dish.
- Step 4: Tuck sage leaves between several shingles. Drizzle half of the maple syrup mixture over the squash and season again with salt and pepper. Roast in the oven, basting occasionally with the remaining glaze (about 45-60 minutes total), until tender.
- Prep Time: 20 minutes
- Cook Time: 65-80 minutes