Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe

If you’re looking for a show-stopping side dish or a warm, comforting vegetarian main, you’ll absolutely flip for this Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe. I discovered this recipe when I wanted something with just the right balance of sweet, spicy, creamy, and crunchy – and wow, it did not disappoint. It’s fuss-free enough for weeknights but special enough to bring to your next dinner party. Trust me, once you try it, you’ll find yourself making this again and again.

this …

Ingredients You’ll Need

The magic of this Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe really shines through these simple, fresh ingredients. Each component complements the next, so picking quality items makes a difference.

• Butternut squash: Look for ones with smooth skin and no soft spots – they’re sweeter and have better texture.
• Kosher salt and pepper: Basics, but crucial to bring out the squash’s natural sweetness.
• Olive oil: A good-quality extra virgin olive oil elevates the flavor, but any olive oil works fine for drizzling or spraying.
• Honey: I love using raw or wildflower honey for richer flavor that works perfectly with the spice.
• Jalapeño pepper: Thinly sliced, this adds kick—but you can adjust based on your heat preference.
• Feta cheese: Crumbled fresh feta gives that briny, creamy contrast that I adore.
• Pepitas: Salted and roasted pepitas bring a toasty crunch that rounds out every bite.

Variations

I love how versatile this Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe is – it practically invites you to get creative. Over time, I’ve tweaked it a little, and you should totally feel free to make it yours!

• Spice it up or tone it down: If you want more heat, I keep some extra sliced jalapeños on hand to serve alongside. Or swap jalapeño for a milder pepper if you prefer less spice.
• Cheese swaps: Tried adding goat cheese or a sprinkle of parmesan instead of feta for a different tangy zing. Both work beautifully.
• Nut alternatives: If pepitas aren’t your thing, chopped toasted walnuts or pecans add an equally satisfying crunch.
• Make it vegan: Skip the feta and use maple syrup or agave instead of honey for a plant-based twist.

How to Make Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe

Step 1: Prep and Roast the Squash for Tenderness

Start by preheating your oven to 400°F – this temp is perfect for roasting butternut squash until it’s tender without drying it out. Slice your butternut squash lengthwise, scoop out the seeds, and peel the skin. I like using a sturdy vegetable peeler for this—it’s a breeze once you get going. Place the squash cut-side down on a baking sheet, then drizzle or spray with olive oil. Season them generously with kosher salt and pepper. Roast for about 15 to 20 minutes – you’re looking for them to become just tender enough to slice into. Don’t skip this step, because if the squash isn’t soft enough before hasselbacking, it can be tough to slice and won’t cook evenly in the final roast.

Step 2: Make Your Infused Hot Honey

While the squash is roasting, it’s time to prepare your hot honey. Heat your honey and the thinly sliced jalapeños together in a small saucepan over medium-low heat. Don’t rush this – let it come just to a gentle simmer, then turn off the heat and let it sit for about 5 minutes to really infuse that spicy kick. Depending on your mood, you can strain out the jalapeño slices and seeds for a smoother honey, or leave them in for an extra punch. Either way, this honey is the secret star that makes this dish unforgettable.

Step 3: Create That Classic Hasselback Look

Once your squash is cool enough to handle, place one on your baking sheet. Here’s a little trick I learned to make super-even slices without slicing all the way through: lay a butter knife on each side of the squash as a guard. When you cut, the knife stops the blade from going too deep. Take your time, making thin slices about 1/8 inch apart. Yes, it’s a bit of patience work, but oh-so worth it for the gorgeous presentation and how the flavors soak in. Repeat with the other squash.

Step 4: Drizzle, Roast, and Finish Strong

Brush your hasselback squash generously with the hot honey, letting it pool in the slices for maximum flavor. Roast again for 25–30 minutes until the squash is fork-tender and beautifully caramelized. When done, sprinkle with crumbled feta and roasted pepitas. If you prefer melty feta (I’m a fan), pop the whole tray back into the oven for 5-10 minutes. The contrast between the soft squash, tangy feta, crunchy pepitas, and spicy honey is just divine.

How to Serve Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe

Garnishes

When I serve this, I like to add a fresh garnish of chopped parsley or cilantro to brighten the dish and add a pop of color. A squeeze of fresh lemon juice right before serving elevates those flavors even more. Sometimes I sprinkle a few extra pepitas on top for crunch and visual appeal – it’s those little touches that make it look restaurant-worthy.

Side Dishes

This Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe pairs wonderfully with roasted chicken or grilled meats. For a vegetarian meal, I love serving it alongside a simple quinoa salad or a leafy green salad tossed in a citrus vinaigrette. Creamy mashed potatoes also make a cozy match, especially on cooler evenings.

Creative Ways to Present

For special occasions, I’ve arranged the hasselback squash on a large platter surrounded by fresh herbs and edible flowers – it makes such an impression! Another favorite is slicing the roasted squash into thick rounds, then stacking them layered with extra feta and drizzled honey for a beautiful and shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover hot honey hasselback butternut squash stores really well in an airtight container in the fridge for up to 3 days. I like to keep the pepitas separate so they stay crunchy when reheated. Then reheat the squash gently to avoid drying it out.

Freezing

I’ve frozen cooked butternut squash before with success, but for this recipe, I recommend freezing before you add the feta and pepitas. Wrap portions tightly, then thaw overnight in the fridge before reheating and adding toppings fresh.

Reheating

To reheat, pop the squash in a 350°F oven for about 10-15 minutes until warmed through. Adding the feta and pepitas after reheating preserves their textures best. Avoid microwaving if you can; the oven helps keep that lovely roasted texture intact.

FAQs

Final Thoughts

I absolutely love how this Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe brings a little elegance and a whole lot of flavor to the table with such straightforward steps. It’s become a family favorite in my kitchen, especially when I want something that feels special but doesn’t require hours of prep. I hope you’ll try it soon and see how effortlessly it wins over everyone at your table, just like it did mine!

Print