Can we talk about how happy this hot honey hasselback squash makes me?!
Heat and sweet is one of those flavor combinations that never fails.
It’s true.
Brown butter and sage will always be my go-to with squash. Add a handful of grated Parmesan and I’m in complete heaven. Those are the flavors I reach for most of the time, but sometimes I like to switch things up.
Enter hot honey and cheese.
So!
I first made hasselback squash years ago and we’ve loved it ever since. The slicing can seem tedious, but butternut is easier to work with than potatoes because it lays flat. Roasting the squash briefly first softens it enough to slice two-thirds of the way through without much trouble.
One of my favorite recipes is spicy roasted squash with feta and herbs — a go-to side in fall and winter. The sweet, roasted squash with salty feta and bright herbs is such a satisfying combo.
I knew hot honey would be a perfect match for hasselback squash.
I adore hot honey. I usually make a quick homemade version, though store-bought options are great too. If you end up with extra, it’s delicious drizzled over chicken tenders, roasted veggies, or even pizza.
Texture matters here, so I add pepitas for crunch. You could also roast the squash seeds, use other pumpkin seeds, or substitute chopped hazelnuts for a different crunch. Any of those choices work well.
This can be served as a side or enjoyed as a light main with a big green salad and avocado. The whole dish uses just five main ingredients plus salt, pepper, and olive oil, and you can prep the squash ahead of time to make the final bake quick and easy.
And!
You can pre-roast the squash so slicing and the final roast are fast when you’re ready to eat — a handy short-cut for busy weeknights.
The flavor balance is fantastic: honey caramelizes the squash, feta adds a tangy contrast, and pepitas bring the crunch. It’s delicious, comforting, and a little bit elegant.
And fun. And cute.
Hot Honey Hasselback Squash
Hot Honey Hasselback Butternut Squash with Feta and Pepitas
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Ingredients
- 2 butternut squash
- kosher salt and pepper
- olive oil for drizzling or spraying
- 1/2 cup honey
- 1 jalapeño pepper, thinly sliced
- 2/3 cup crumbled feta cheese
- 1/3 cup salted, roasted pepitas
Instructions
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Preheat the oven to 400°F (200°C).
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Slice the squash lengthwise and remove the seeds. Peel the outside if desired. Place the squash cut-side down on a baking sheet and brush or spray with olive oil.
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Season with kosher salt and freshly ground pepper.
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Roast for 15 to 20 minutes, until the squash is just tender enough to slice into.
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While the squash roasts, make the hot honey. Warm the honey with the sliced jalapeño in a small saucepan over medium-low heat until it reaches a light simmer. Remove from heat and let sit for 5 minutes to infuse. Strain to remove the jalapeño and seeds if you prefer a smoother honey, or leave them in for more heat.
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Let the squash cool just enough to handle. Place a butter knife along each side of a squash half to act as a guide, then make thin slices about 1/8 inch apart, cutting most of the way through but not all the way.
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Brush the squash generously with the hot honey, allowing some to run into the slices. Reserve a little honey to drizzle after baking if you like.
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Return the squash to the oven and roast 25 to 30 minutes more, until tender, golden, and caramelized.
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Top with crumbled feta and pepitas. Serve immediately, or return to the oven for 5–10 minutes if you prefer the feta warm and slightly melty. Enjoy!
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Those slices are so oddly satisfying.