Description
A stunning autumnal dish featuring thinly sliced butternut squash roasted until tender, drizzled with fragrant sage butter, and topped with crumbled feta and crunchy toasted hazelnuts.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash (about 2 lbs), peeled and halved lengthwise
- 3 tablespoons unsalted butter
- 8–10 fresh sage leaves, chopped
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1/4 cup hazelnuts, toasted and roughly chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon maple syrup (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place each squash half cut-side down on a cutting board and make thin, parallel slices about 1/8-inch apart, stopping just before cutting through the bottom to create a hasselback effect.
- Brush the squash with olive oil, season generously with salt and pepper, and place on a baking sheet. Roast for 30-35 minutes, until tender and edges are caramelized.
- While squash roasts, melt butter in a small skillet over medium heat. Add sage and garlic, cooking until fragrant and butter turns golden brown, about 2-3 minutes. Remove from heat.
- Remove squash from oven. Drizzle with sage butter and optional maple syrup. Sprinkle with feta and toasted hazelnuts. Return to oven for 5 minutes to warm toppings.
- Serve immediately as a side or main dish, garnished with extra sage if desired.
Notes
You can customize the seasonings to taste.