From the kitchen of Monica Bliss

New Lebanon— One of my favorite fall foods is squash, for it is healthy, delicious, and versatile. A Facebook video inspired me to make hassleback squash. I’ve made it several times since, and I have tweaked the recipe to perfection. It makes a wonderful side dish to any fall meal, plus it is a show-stopper at holiday dinners and potlucks. 

Hasselback Butternut Squash with Whipped Feta & Honey

Squash:
olive oil, to brush
1 butternut squash, peeled, sliced in half lengthwise, seeds removed
5 cloves of garlic, sliced
1/2 teaspoon nutmeg
salt and pepper
6 pats of butter
honey, to drizzle

Whipped Feta:
4 ounces of feta
1 cup ricotta
1 tbsp olive oil
juice and zest of 1 lemon
salt and pepper

Toppings:
honey, to drizzle
2 tablespoons of parsley, chopped
2 tablespoons of pomegranate seeds
2 tablespoons candied pecans

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper and brush with olive oil.

Place squash half onto a cutting board with chopsticks on either side, and slice thin. Repeat. 

Separate the squash slices gently and stuff with slices of garlic. 

Place squash onto a baking sheet, brush with olive oil, season with nutmeg, salt, and pepper, and bake for 45 minutes. 

Remove squash from the oven, top with 3 pats of butter each, generously drizzle with honey, and bake for another 15 minutes. 

Blend all whipped feta ingredients in a blender. 

Spread whipped feta onto serving dish. Place squash on top of the whipped feta. Drizzle with honey, sprinkle with toppings, and serve.