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Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 66 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 people
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Hot Honey Hasselback Butternut Squash recipe combines the natural sweetness of roasted butternut squash with a spicy honey glaze, creamy feta, and crunchy pepitas for a deliciously complex side dish. The butternut squash is sliced in the traditional hasselback style, roasted to caramelized perfection, and finished with a drizzle of jalapeño-infused honey, making it both visually stunning and bursting with flavor.

Ingredients

Scale

Squash

  • 2 butternut squash
  • Kosher salt and pepper, to taste
  • Olive oil for drizzling or spraying

Honey Glaze

  • 1/2 cup honey
  • 1 jalapeño pepper, thinly sliced

Toppings

  • ⅔ cup crumbled feta cheese
  • ⅓ cup salted, roasted pepitas

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the squash evenly.
  2. Prepare the Squash: Slice each butternut squash lengthwise down the center. Remove the seeds from inside and peel the exterior. Place the squash cut-side down on a baking sheet and brush or spray with olive oil. Season with kosher salt and pepper all over.
  3. Initial Roasting: Roast the squash for 15 to 20 minutes, just until it becomes tender enough to slice further without breaking apart.
  4. Make the Hot Honey: While the squash roasts, heat honey and sliced jalapeños in a saucepan over medium-low heat. Allow the honey to lightly simmer to infuse with jalapeño heat, then turn off the heat. Let it steep for 5 minutes and strain out the peppers and seeds if desired.
  5. Make Hasselback Cuts: Once the squash is cool enough to handle, place one squash on a baking sheet and place a butter knife on each side as a guide. Make thin slices about 1/8 inch apart, slicing just deep enough without cutting all the way through, creating the hasselback effect. Repeat with the second squash.
  6. Apply Hot Honey: Generously brush the jalapeño-infused hot honey over the top of the squash, allowing some to seep into the slices. Reserve some honey for serving if desired.
  7. Final Roasting: Return the squash to the oven and roast for an additional 25 to 30 minutes, until the squash is very tender, golden, and caramelized.
  8. Add Toppings and Serve: Sprinkle crumbled feta cheese and roasted pepitas over the roasted squash. Serve immediately as is, or put back into the oven for 5 to 10 minutes to warm and slightly melt the feta before serving.

Notes

  • If you prefer less heat, remove the seeds from the jalapeño before infusing the honey or strain thoroughly after.
  • The butter knives act as sliders to prevent slicing through the bottom of the squash for the perfect hasselback effect.
  • You can use either a brush or spray bottle with olive oil to coat the squash before roasting.
  • Leftover hot honey can be stored in an airtight container in the refrigerator and used as a glaze for other dishes.
  • This dish pairs well with grains like quinoa or rice for a filling meal.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 220
  • Sugar: 18g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://piesbypaula.com/hot-honey-hasselback-butternut-squash-with-feta-and-pepitas-recipe/