Recipe: Hasselback Butternut Squash
WITH WHIPPED FETA, WALNUTS + SAGE
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This meal has been floating around the internet for awhile now and it’s as delicious as it is pretty! If you’re looking for a vegetarian meal, it doesn’t disappoint! Butternut never sounds super exciting, but trust me - you will love this! Better yet, butternut squash is a nutrient-rich vegetable known for its impressive health benefits. It's high in vitamins A and C, which support eye health and immune function, and it's packed with antioxidants that help protect against inflammation. Additionally, the fiber content aids digestion and heart health, while being low in calories makes it a great option for weight management. With its delicious flavor and versatility in cooking, butternut squash is a fantastic addition to any diet.
Dish Type: Main | Serves 2
Ingredients:
1 small butternut squash (each person is eating half, so plan accordingly)
3 cloves garlic (see note)
6-8 oz feta (please buy in brine)
1/3 cup+ whole fat strained greek yogurt (or this 5% is ok)
1 tsp lemon zest
Juice of 1/2 lemon
olive oil
sage leaves
2 Tbsp walnuts, chopped
1-2 tbsp butter
salt, pepper
2 wooden chopsticks (take-out ones are great!) or wooden spoons you’re not that fond of
lemon wedges for serving
Directions:
Preheat oven to 400ºF / 200ºC and place rack in middle of oven.
Line baking sheet with parchment or foil and oil it
Peel butternut squash, cut in half, scoop out seeds with a spoon. Set squash halves cut side down on cutting board. Place chopsticks alongside the squash to form a ‘curb’ on both sides so you can’t cut all the way through (see pic below). Thinly make as many cuts as you can down the squash.
Salt and pepper squash and rub with olive oil. Set on baking sheet cut side down.
Cut 1 garlic clove in half and tuck each under the hollow area of each squash - this will help flavor the squash. You can also tuck rosemary under here too!
Thinly slice 1 garlic clove and tuck slices in the cuts of the butternut squash.
Mince 1 small clove garlic and set aside (this will stay raw, so if you’re not a fan - modify or remove it)
Bake squash until tender (err on the side of too long even if you turn it down) rather than too little. It should take 40-60 minutes, depending on the size. You want the squash to cook without the bottom burning, adjust the temperature down to 375º if you need to!
Meanwhile, peel a strip of lemon and thinly slice it. Add to a small blender (I’m using a basic Magic Bullet). Add feta, yogurt, lemon zest, lemon juice, minced garlic, salt and pepper to taste and a little water (just enough to make it blend). Blend it all together. Taste and adjust.
Once the butternut squash is done, remove from the oven and let sit- you can fold the foil or parchment over them.
Melt butter in small pan, add walnuts and sage leaves until sage leaves are slightly crisp.
To serve - split feta/yogurt mix on each plate using a spoon to spread it in a circle. Top with butternut squash, walnuts and sage leaves and drizzle with butter. Squeeze fresh lemon on top and enjoy!
Notes:
Slicing the squash using chopsticks as bumpers/guards
