4 hours Ago By 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, and season with nutmeg, salt, and pepper, and bake squash 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.
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