Butternut squash is pretty magical, but what a bugger to prepare (do you feel me?!) BUT… before you stop reading, I must admit that the pain that goes through peeling and chopping a butternut squash is 100% worth it for ‘Hassleback Butternut Squash with Feta’ – I promise.
I first cooked this recipe for a friend who was coming round for dinner, it took a little longer than expected in the oven but I did want to make sure it was thoroughly cooked (even if that meant it caramelized a little). I was impressed with how it turned out and despite only serving with a simple side salad – it looked like a masterpiece and I didn’t need to admit that it only had 5 ingredients in!
I recommended that mumma made it as I knew she’d love it, and it got her seal of approval – multiple times may I add!
I find that butternut squash lasts for quite a while in the fridge (way longer than it’s ‘use by’ date) and so if you have one hanging around I’m sure you can whip this dish up, as oil and honey are common in household cupboards. It really is super simple, despite taking a while in the oven. But prepare it a few hours earlier and then all you have to do is pop it in to roast whilst you can sit back with a glass of vino!
So, here it is ‘Hassleback Butternut Squash with Feta’…