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There’s something magical about a dish that combines simplicity with elegance, and this Hasselback Butternut Squash with Feta Dip and Garlic Butter does just that. The vibrant orange squash, beautifully sliced in a Hasselback style, roasts to tender perfection while developing a rich, caramelized flavor. Paired with a creamy, tangy feta dip and finished with a fragrant garlic butter, this dish is a delightful blend of sweet, savory, and tangy flavors. Whether you’re looking to elevate a weeknight dinner or add a stunning centerpiece to your holiday table, this recipe brings together the best of seasonal ingredients for a truly memorable dining experience.
Why This Recipe Works
The beauty of this Hasselback Butternut Squash recipe lies in its simplicity and the harmonious blend of flavors and textures. Here’s why this recipe works so well:
- Hasselback Technique: The Hasselback slicing technique is more than just visually appealing; it maximizes the surface area of the squash, allowing for even cooking and more caramelization. The thin slices cook faster and more evenly, while the intact base ensures the squash remains tender and juicy.
- Balanced Flavors: The natural sweetness of butternut squash is beautifully balanced by the salty, tangy feta dip. The addition of honey in the dip adds a subtle sweetness that complements the squash, while lemon juice and zest provide a fresh, bright contrast to the rich flavors.
- Garlic Butter Finish: Brushing the squash with garlic butter adds an extra layer of flavor. The butter seeps into the cuts, enhancing the squash’s natural sweetness with a savory richness. The garlic and parsley add a fragrant, earthy note that rounds out the dish perfectly.
- Versatile Ingredients: This recipe uses simple, easily accessible ingredients that come together to create a dish that feels gourmet. It showcases the versatility of butternut squash and demonstrates how a few quality ingredients can transform a humble vegetable into a stunning, delicious dish.
- Healthier Option: The use of low-fat curd in the feta dip lightens the dish while still providing a creamy texture. This allows you to enjoy a rich and flavorful dip without the extra calories, making this a healthier option compared to traditional creamy dips.
Ingredient Notes
- Butternut Squash: Choose a firm squash with a deep orange color for a sweeter, more flavorful dish.
- Olive Oil: Extra virgin olive oil adds depth and richness.
- Feta Cheese: A high-quality feta offers a creamy texture and tangy flavor.
- Low-Fat Curd: Greek yogurt works well as a substitute for a lighter, creamy dip.
- Honey: Adds a mild sweetness to balance the salty feta.
- Lemon Juice & Zest: Brings brightness and a citrusy note to the dip.
- Garlic: Fresh garlic provides a robust flavor for the butter.
- Parsley: Adds freshness and a pop of color to the garlic butter.
- Spices (Salt, Pepper, Chili Flakes): Enhance the overall flavor, adding warmth and a hint of heat.
How To Make Hasselback Butternut Squash with Feta Dip
1. Prepare the Butternut Squash:
Start by peeling the butternut squash with a vegetable peeler until you reach the bright orange flesh. Cut the squash in half lengthwise and scoop out the seeds. Place each squash half cut side down on a cutting board. To achieve the classic Hasselback style, align two wooden spoons or chopsticks on either side of one squash half. This will act as a guide to prevent cutting all the way through. Trim off the stem and carefully slice the squash into ¼-inch slices, stopping at the wooden spoon or chopstick to keep the base intact. Repeat with the other half of the squash.
2. Season and Bake:
Preheat your oven to 400°F (200°C). Place the prepared squash halves on a baking sheet. Drizzle with olive oil and season generously with sea salt, freshly ground black pepper, and a pinch of chili flakes for a hint of heat. Bake the squash for about 40 minutes, or until it becomes tender and starts to caramelize around the edges.
3. Make the Feta Dip:
While the squash is baking, prepare the feta dip. In a food processor, combine the feta cheese, low-fat curd, extra virgin olive oil, honey, lemon juice, lemon zest, black pepper, and chili flakes. Blend until smooth and creamy. Adjust the seasoning to taste. The dip should be tangy, slightly sweet, and creamy, complementing the flavors of the roasted squash.
4. Prepare the Garlic Butter:
In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic. Remove from heat and stir in the chopped parsley.
5. Assemble the Dish:
Once the butternut squash is tender and golden, remove it from the oven. On a large serving plate, spread a generous amount of the feta dip. Place the roasted squash halves on top of the dip. Using a brush, generously apply the garlic butter mixture over the top of the squash, making sure to get in between the slices for maximum flavor infusion.
Tips for Success
- Choosing the Squash: Select a butternut squash that is firm and has a deep orange color for the best flavor and texture.
- Make-Ahead Tips: The feta dip can be made a day in advance and stored in the refrigerator. Just give it a good stir before serving.
- Get Creative: Feel free to experiment with other spices or herbs, like rosemary or thyme, to customize the dish to your liking.
Serving Suggestions
This Hasselback Butternut Squash with Feta Dip and Garlic Butter makes a perfect side dish for roasted meats, grilled chicken, or as a star on a vegetarian platter. The combination of flavors—sweet, salty, tangy, and savory—makes it a crowd-pleaser for any occasion. Garnish with a sprinkle of extra chili flakes and parsley for a pop of color and a hint of heat.
Storing Leftovers
- Refrigerate: Allow the squash to cool completely. Store the squash and feta dip separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheat: Warm the squash in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until heated through. Stir the dip before serving.
- Freeze (Optional): Freeze the cooled squash in a single layer, then transfer to a freezer-safe bag or container. Store for up to 2 months. Thaw in the refrigerator overnight and reheat as directed. Avoid freezing the feta dip.
Hasselback Butternut Squash with Feta Dip
Equipment
Ingredients
For the Butternut Squash:
- 1/2 butternut squash peeled, halved lengthwise, and seeds scooped out
- 1 tbsp olive oil
- salt to taste
- pepper to taste
- Chili flakes to taste
For the Feta Dip:
- 200 g feta cheese
- 2 tbsp low-fat curd (or Greek yogurt)
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- pepper to taste
- Chili flakes to taste
For the Garlic Butter:
- 1 tbsp unsalted butter
- 1 large garlic clove minced
- 1 tbsp fresh parsley finely chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Use a vegetable peeler to peel the butternut squash down to the bright orange flesh. Cut the squash in half lengthwise and scoop out the seeds with a spoon.
- Place each squash half cut side down on a cutting board. Align two wooden spoons or chopsticks on either side of one squash half to prevent cutting all the way through. Trim off the stem and cut into ¼-inch slices, stopping at the wooden spoons to keep the bottom intact. Repeat with the other half.
- Place the prepared squash halves on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with sea salt, pepper, and chili flakes to taste.
- Bake for about 40 minutes, or until the squash is tender and caramelized around the edges.
- While the squash is baking, prepare the feta dip by combining 200g feta, 2 tablespoons low-fat curd, 1 tablespoon extra virgin olive oil, 1 tablespoon honey, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, pepper, and chili flakes in a food processor. Blend until smooth and creamy, then adjust the seasoning to taste.
- To make the garlic butter, melt 1 tablespoon of unsalted butter in a small saucepan over low heat. Add 1 minced garlic clove and cook for about 1 minute, or until fragrant. Stir in 1 tablespoon of chopped parsley.
- Once the butternut squash is cooked, spread the feta dip on a large serving plate. Place the roasted squash halves on top of the dip.
- Brush the tops of the squash with the garlic butter mixture, making sure to coat between the slices. Serve immediately and enjoy!
