Carole Food.
Hasselback Squash
Butternut squash is one of my favourite things to eat in Autumn and this is the perfect thing to make if you’re having friends over or want a special night in. The sweet squash works really well with the salty feta yoghurt, then the garlic chilli butter drizzled on top adds a delicious richness to the dish.
Jump to recipeButternut squash is one of my favourite things to eat in Autumn and this is the perfect thing to make if you’re having friends over or want a special night in. The sweet squash works really well with the salty feta yoghurt, then the garlic chilli butter drizzled on top adds a delicious richness to the dish.
Why you’ll love this dish
- Seasonal - one of my favourite things about cooking is celebrating the change in season through using different ingredients. And not many vegetables scream ‘autumn’ more than butternut squash (apart from maybe a pumpkin…). So if you fancy having a cosy autumnal meal, then make this!
- Showstopper - this is the perfect recipe to make if you’re having friends over or want to cook something special. Just serve it with a side salad and some nice bread and you’ll have a great meal!
What ingredients do you need for this dish (includes possible substitutions)?
Butternut squash: like most firm vegetables, butternut squash is a great candidate for hasselback! However squash aren’t exactly the easiest vegetables to prepare. If you struggle with squash prep, or don’t have a large/sharp enough knife, then read the tip below in the recipe!
Feta: feta is one of the main flavours in this dish so I’d definitely recommend buying the best one you can get/afford! Goats cheese would also be a delicious alternative.
Yoghurt: you can use greek or natural yoghurt here, full fat is best though as sometimes the fat free versions are a little watery.
Extra virgin olive oil: use your favourite one here!
Butter: again, use your favourite brand here!
Garlic: add as much as you like!!
Chillies: I’ve specified adding 1-2 chillies, but this really depends on the strength of the chillies (and your heat tolerance).
Lemon: can be substituted with lime if needed!
Basil: can be substituted for other herbs, e.g. coriander would be delicious.
What to serve this with?
This is perfect as the main for a vegetarian dinner! It would be great with a crunchy side salad and some warm bread (you don’t need to make the bread yourself, just heat it up in the oven!).
Instructions
Preheat the oven and line a baking tray
Preheat the oven to 220c/200c fan. Line a baking tray with paper then add 1 tbsp olive oil.
Prepare the butternut squash
Put the butternut squash half cut side down on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way - the chopsticks/spoon handles will stop the knife going all the way through. Repeat with the other half. You’ll need a large and sharp knife to do this! FYI, if you’re struggling with this step (sometimes butternut squash are tricky to cut, read the note below!).
NOTE: If you’re struggling with cutting the squash when it's raw, then the other option is to cut the squash after it's roasted for about 15 minutes. To do this: season the squash liberally with flaky sea salt on both sides and drizzle over olive oil. Place on a baking tray then roast the squash whole for 15-18 minutes, until softened slightly. Remove from the oven and place on a chopping board. Then, cut the squash as instructed above. Return the squash to the baking tray, scored sides up and continue roasting.
Season the squash
Season the squash liberally with flaky sea salt on both sides and drizzle over the remaining olive oil. Place the squash cut side down on the baking tray then put it in the oven until the squash is tender and edges slightly crisp. This will take about 1 hour, but depending on the size of your squash it could be a bit quicker or take longer!
Make the feta yoghurt
Blend the feta, yoghurt, extra virgin olive oil and 1 tbsp of water until smooth.
Make the garlic butter
In a small pan over a low-medium heat, melt the butter with a pinch of salt then add the garlic and chilli. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice and basil.
Plate up
Spoon the feta yoghurt onto a serving dish/large plate, top with the squash then pour over the garlic butter. Enjoy!
FAQ
What’s the best way to store this dish?
This is best served immediately!
If you’re looking for another dish, be sure to try out these recipes:
Hasselback Squash
Butternut squash is one of my favourite things to eat in Autumn and this is the perfect thing to make if you’re having friends over or want a special night in. The sweet squash works really well with the salty feta yoghurt, then the garlic chilli butter drizzled on top adds a delicious richness to the dish.
Ingredients
for the butternut squash
- 2 tbsp olive oil
- 1 butternut squash, peeled, halved lengthways and seeds scooped out
- Flaky sea salt
for the feta yoghurt
- 200g feta
- 4 tbsp greek/natural yoghurt (full fat)
- 1 tbsp extra virgin olive oil
for the garlic butter
- 100g unsalted butter
- 2 large garlic cloves, finely chopped
- 1-2 chillies, finely sliced
- 1/2 lemon, juiced
- 10g basil, finely sliced
- Pinch of salt
for the optional toppings
- 1-2 sliced red chillies
- 10g basil, larger leaves finely sliced and smaller leaves kept whole
Method
- Preheat the oven to 220c/200c fan. Line a baking tray with paper then add 1 tbsp olive oil.
- Put the butternut squash half cut side down on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way. The chopsticks/spoon handles will stop the knife going all the way through. Repeat with the other half. You’ll need a large and sharp knife to do this! FYI, if you’re struggling with this step (sometimes butternut squash are tricky to cut, read the note below!).
- Season the squash liberally with flaky sea salt on both sides and drizzle over the remaining olive oil. Place the squash cut side down on a baking tray then put it in the oven until the squash is tender and edges slightly crisp. This will take about 1 hour, but depending on the size of your squash it could be a bit quicker or take longer!
- For the feta yoghurt, blend the feta, yoghurt, extra virgin olive oil and 1 tbsp of water until smooth.
- For the garlic butter, in a small pan over a low-medium heat, melt the butter with a pinch of salt then add the garlic and chilli. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice and basil.
- Spoon the feta yoghurt onto a serving dish/large plate, top with the squash then pour over the garlic butter.
- NOTE: If you’re struggling with cutting the squash when it's raw, then the other option is to cut the squash after it's roasted for about 15 minutes. To do this: season the squash liberally with flaky sea salt on both sides and drizzle over olive oil. Place on a baking tray then roast the squash whole for 15-18 minutes, until softened slightly. Remove from the oven and place on a chopping board. Then, cut the squash as instructed above. Return the squash to the baking tray, scored sides up and continue roasting.
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