If you’re searching for a dish that’s cozy, a little bit fancy, and bursting with flavor, you’re in the right place. This Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe is one of those gems I absolutely love making when I want to impress without the fuss. Imagine tender, caramelized butternut squash slices kissed with spicy-sweet hot honey, then topped with tangy feta and crunchy pepitas — it’s like a party on your plate, and you’re invited!
Why You’ll Love This Recipe
- Flavor Harmony: The blend of hot honey’s sweetness and heat perfectly complements the mellow butternut squash and tangy feta.
- Simple Yet Stunning: The hasselback technique creates a gorgeous, restaurant-style presentation that’s easier than it looks.
- Texture Delight: Pepitas add that satisfying crunch, making every bite a mix of creamy, soft, and crispy.
- Versatile Side or Main: Whether you serve it as a side or a vegetarian main, it’s a crowd-pleaser every time.
Ingredients You’ll Need
The ingredients here are straightforward but each one plays a star role. Choosing a ripe butternut squash and good quality honey will make your Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe sing. A little tip: go for salted, roasted pepitas—they have extra flavor and crunch that really pops.
- Butternut squash: Look for firm, heavy squash with no soft spots for the best texture and sweetness.
- Kosher salt and pepper: Use kosher salt for seasoning to enhance natural flavors without overpowering them.
- Olive oil: I prefer extra virgin for drizzling, but light olive oil works if you want a more neutral base.
- Honey: A raw, floral honey adds complexity; heating it with jalapeños creates that addictive hot honey glaze.
- Jalapeño pepper: Adjust the heat by adding or skipping seeds—fresh sliced peppers also lend a bright kick.
- Feta cheese: Crumbled feta adds a salty tang and creamy contrast to the sweet-savoury squash.
- Pepitas (pumpkin seeds): Roasted and salted pepitas bring earthy crunch that ties all the flavors together beautifully.
Variations
I’ve played around with this Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe quite a bit, and it’s a blast to customize depending on your mood or what’s in your pantry. Feel free to mix things up and make it your own!
- Add fresh herbs: Sprinkling chopped thyme, rosemary, or even fresh mint after baking adds a bright, fresh note I really love.
- Swap the feta: If you’re not a fan of feta, try goat cheese or a vegan cheese alternative for a creamy twist.
- Make it smokier: A dash of smoked paprika or a drizzle of chipotle hot sauce elevates the depth of flavor.
- Make it vegan: Simply omit the feta or switch to a plant-based cheese and ensure your honey is replaced with maple syrup for a vegan-friendly version.
How to Make Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe
Step 1: Prep and Roast the Squash
First, preheat your oven to 400°F. Slice each butternut squash lengthwise, scoop out the seeds with a spoon, and peel off the skin. Place the halves cut-side down on a baking sheet. Brush or spray them generously with olive oil and sprinkle kosher salt and pepper all over. Roast for about 15 to 20 minutes — just until the flesh softens enough to slice without crumbling. This step gets the squash tender and ready for those perfect hasselback cuts.
Step 2: Make Your Spicy Hot Honey
While your squash is roasting, let’s heat up the honey with the jalapeño slices in a small saucepan over medium-low heat. When it just starts to simmer lightly, turn off the heat and let the jalapeños steep for five minutes—this infuses the honey with that lovely spicy kick. If you want a smooth honey without any bits, strain out the jalapeños; if you like the extra texture and heat, leave them in. Trust me, this little sugary-spicy drizzle is what makes the recipe shine!
Step 3: Create Those Gorgeous Hasselback Cuts
Once the butternut squash halves are cool enough to handle, place one on a baking sheet. Lay a butter knife on each side of the squash — this is a neat trick to prevent your slicing knife from cutting all the way through. Now, make thin, even slices about 1/8 inch apart across the length of the squash. Take your time here — the effect is so satisfying and really impresses guests. Repeat with the other squash.
Step 4: Drench in Hot Honey and Roast Again
Now, brush the honey over the top, letting it drizzle delightfully into the little slits. I usually save some honey to drizzle again after baking because, well, can you ever have too much? Pop the squash back into the oven for another 25 to 30 minutes. You want them tender, golden, and caramelized so the edges are just a little crispy and sweet. This slow roasting is what makes the dish melt-in-your-mouth delicious.
Step 5: Sprinkle with Feta and Pepitas (and Warm Again if You Like!)
Finally, sprinkle crumbled feta and roasted pepitas generously all over your squash. You can serve immediately, or if you want the feta a bit melty and warm, return the squash to the oven for an extra 5 to 10 minutes. Then, dig in! Every bite is a perfect mix of spicy, sweet, salty, and crunchy that keeps me coming back for more.
Pro Tips for Making Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe
- Precision Slicing: Using the butter knives as guards prevents accidentally slicing all the way through, so your squash holds together beautifully.
- Honey Infusion: Letting the jalapeños steep in the honey off heat keeps it from burning while maximizing flavor extraction.
- Roasting Time: Check tenderness with a knife—if you pierce easily and the edges look caramelized, you’re golden.
- Don’t Rush Cooling: Let the squash cool a bit before slicing to avoid crumbling those pretty hasselback slices.
How to Serve Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe
Garnishes
I love throwing some fresh herbs like parsley or a sprinkle of chili flakes on top for an extra pop of green and heat. Sometimes I drizzle a little more hot honey right before serving—can’t resist that sweet-spicy finish. Fresh lemon zest is another surprise addition that brightens the whole dish.
Side Dishes
This recipe goes beautifully with a crisp green salad dressed with lemon vinaigrette, or alongside roasted chicken or grilled fish for a wholesome meal. It also pairs nicely with quinoa or couscous if you want to keep it vegetarian but filling.
Creative Ways to Present
For a dinner party, I’ve arranged the squash halves on a large platter, garnished with edible flowers and herbs, and served with small bowls of extra hot honey and pepitas for guests to customize. It’s always a hit visually and flavor-wise!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. The best part? The flavors actually deepen overnight! Just keep your feta and pepitas separate if you want to maintain their texture.
Freezing
I don’t usually freeze this recipe because the texture of roasted squash can get a little mushy, and the feta loses its creaminess. However, if you want to freeze, wrap tightly in foil and use within 1 month for best quality.
Reheating
To reheat, I pop the squash in a 350°F oven for about 10-15 minutes covered with foil to warm through without drying out. If it feels a bit dry, a quick brush of olive oil or honey before reheating helps bring it back to life.
FAQs
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Can I make the Hot Honey Hasselback Butternut Squash ahead of time?
Definitely! You can roast the squash in advance up to the point before adding the feta and pepitas, then finish those toppings and the final roast just before serving for best freshness and texture.
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What if I don’t like spicy food? Can I skip the jalapeño?
Absolutely! The jalapeño adds a nice heat, but if you prefer milder flavors, you can omit it and just warm the honey alone or try a dash of cinnamon or ginger powder for a different kind of warmth.
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How do I ensure even cooking with hasselback squash?
The key is to slice thinly but not all the way through, and roasting cut-side down initially softens the squash evenly before the slices are made. Roasting a bit longer after slicing helps everything cook through beautifully.
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Can I use a different type of squash?
You can, but I recommend butternut for its sweetness and texture. Acorn or delicata squash might work, but adjust roasting times since their sizes and water content differ.
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What if I don’t have pepitas—can I substitute?
Yes! Toasted walnuts, almonds, or sunflower seeds can provide a similar crunchy contrast. Just make sure they’re lightly salted or seasoned to mimic the pepitas’ flavor profile.
Final Thoughts
This Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe is one of those dishes that brings such warmth and joy to the table, it quickly became a family favorite in my house. It’s comforting yet a little unexpected, simple enough for weeknights but special enough to serve to guests. Whenever I make it, I end up wanting to tell everyone how easy and delicious it is—so I hope you try it and love it just as much as we do. Trust me, you’ll be coming back to this recipe again and again, especially when you want to wow with minimal effort!
Print
Hot Honey Hasselback Butternut Squash with Feta and Pepitas Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Hot Honey Hasselback Butternut Squash recipe combines the natural sweetness of roasted butternut squash with a spicy jalapeño-infused honey drizzle, topped with tangy feta cheese and crunchy roasted pepitas. The squash is sliced in the iconic Hasselback style for an elegant presentation and a perfect balance of textures and flavors.
Ingredients
Butternut Squash
- 2 butternut squash
- Kosher salt and pepper, to taste
- Olive oil for drizzling or spraying
Hot Honey
- 1/2 cup honey
- 1 jalapeño pepper, thinly sliced
Toppings
- 2/3 cup crumbled feta cheese
- 1/3 cup salted, roasted pepitas
Instructions
- Preheat Oven. Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the butternut squash.
- Prepare Butternut Squash. Slice each butternut squash lengthwise down the center. Remove the seeds and peel the skin off. Place the squash halves cut-side down on a baking sheet and spray or brush with olive oil. Season with kosher salt and pepper evenly.
- Roast Squash. Roast the prepared squash in the oven for 15 to 20 minutes until tender enough to slice but still firm.
- Make Hot Honey. While the squash roasts, place the honey and sliced jalapeño peppers in a saucepan over medium-low heat. Allow it to gently simmer, then turn off the heat and let steep for 5 minutes. Strain out the jalapeños and seeds if you prefer a smooth honey.
- Score the Squash (Hasselback Style). Remove the squash from the oven and let cool just enough to handle. Lay a butter knife on each side of the squash to act as a guide and make thin, 1/8-inch deep slices about 1/8 inch apart, without cutting all the way through.
- Apply Hot Honey. Brush the scored squash generously with the hot honey, allowing some to flow into the slices.
- Final Roast. Return the squash to the oven and roast for an additional 25 to 30 minutes until the squash is very tender, golden, and caramelized.
- Add Toppings and Serve. Sprinkle the roasted squash with crumbled feta and roasted pepitas. Optionally, place back in the oven for 5 to 10 minutes to warm and slightly melt the feta. Serve warm and enjoy!
Notes
- The jalapeño seeds can be strained out of the honey for a milder heat.
- Using a butter knife as a guide prevents cutting through the squash completely for perfect Hasselback slices.
- You can substitute pepitas with toasted walnuts or pecans for a different crunch.
- Serving 4 people makes this a great side dish for holiday meals or gatherings.
- If you prefer, the feta can be added before the final roasting step for a more melted cheese texture.
Nutrition
- Serving Size: 1/4 squash half
- Calories: 280
- Sugar: 24g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
