Hasselback roast squash with whipped feta
Serves: 2-3, easily doubled
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Hasselback roast squash with whipped feta
Wondering how you’ll manage to cut neat slices through a notoriously firm butternut squash? The secret is in part-roasting it before the hasselback-slicing process
Serves: 2-3, easily doubled
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
917Kcal
Fat
62gr
Saturates
27gr
Carbs
60gr
Sugars
40gr
Fibre
12gr
Protein
23gr
Salt
1.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 butternut squash, about 1kg
- 1 tbsp olive oil
- 50g butter
- 2 tbsp clear honey
- 1 tbsp cider vinegar
- 1⁄2 tsp garlic granules
- 1⁄2-1 red chilli, deseeded and diced
- a small handful of sage leaves
- 20g pine nuts
- 30g pumpkin seeds
- rocket, to garnish
For the whipped feta
- 100g feta - use vegetarian cheese if needed
- 125g Greek-style yogurt
- 1 tbsp extra-virgin olive oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Peel the squash with a swivel-bladed peeler then cut it in half lengthways and scoop out the seeds. Place the squash halves in a large shallow roasting tin and rub the olive oil and some seasoning all over. Turn them cut-side down and roast for 15-20 minutes initially.
- Remove from the oven to a board (keep the roasting tin) and let the squash cool for about 5 minutes or until it’s cool enough that you won’t burn your hands. Lay a long-handled wooden spoon alongside a squash half then cut slices roughly every 5mm; the spoon handle will help stop cutting all the way through, so that it all stays together. Repeat with the second squash half, return to the roasting tin and press down lightly to open up the cuts. Baste with the oil in the tin, brushing it into the cuts. Roast for 10 minutes.
- Melt the butter in a pan, heating until it starts to foam and turn a light nutty brown. Remove from the heat and add the honey, vinegar, garlic granules and most of the chilli(es). Brush about half of the flavoured butter over the squash and roast for another 15 minutes.
- Add the sage leaves, pine nuts and pumpkin seeds to the rest of the butter, reheat gently if it has set, then spoon over the squash and roast for a final 5-10 minutes.
- For the whipped feta, crumble the feta into a mini food processor, add the yogurt and the olive oil and whizz until smooth. Spread over a serving platter.
- Lift the squash onto the platter, spooning over any roasting juices. Garnish with the rest of the chilli and a few rocket leaves and serve.
