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!

prepared butternut squash

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!

hassleback butternut squash

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!

hassleback butternut squash with feta

So, here it is ‘Hassleback Butternut Squash with Feta’…

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Hassleback Butternut Squash with Feta
A simple, but impressive dish served as a main with salad, or as a side.
Prep Time 20 minutes
Cook Time 1.5 hours
people (for main)
Prep Time 20 minutes
Cook Time 1.5 hours
people (for main)
  1. Preheat the oven to 170C (fan). Peel the squash and halve lengthways, scooping out the seeds and soft flesh.
  2. Place cut-side down on a board and working one half at a time, make slices across the width of the squash about 5mm apart. Slice deep into the squash but not all the way through.
  3. Line a small baking tray with baking parchment or tin foil. Lay the squash halves, with the cuts facing up.
  4. Mix the oil and honey/maple syrup and brush over the squash, working into the cuts a little. Season with salt and pepper and lay a thyme spring on top of each one.
  5. Roast for 1 and a quarter hours, until tender but not collapsing (you should be able to push a knife through the thickest part).
  6. Sprinkle over the feta and return to the oven for approx. 10 minutes.
  7. Transfer to a warm serving plate and enjoy!
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