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
Units
Scale
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
