New Lebanon— As we begin our preparations for holiday feasts, keep this lovely recipe for Hasselback Butternut Squash with Whipped Feta & Honey in mind. A festive show-stopper, it is perfect for your 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.
