Hasselback Butternut Squash with Feta Dip
This Hasselback Butternut Squash is a visually stunning side dish that combines tender, caramelized squash with a creamy, tangy feta dip and rich garlic butter. The squash is sliced in a Hasselback style, allowing it to cook evenly and absorb flavors. Finished with a drizzle of garlic butter, this dish is a flavorful and elegant addition to any meal. Perfect for cozy dinners or special occasions!
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!
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 8000IUVitamin C: 30mgCalcium: 150mgIron: 1.2mg
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