Hasselback Squash Recipe

Hasselback harissa roast squash

  • serves 4-6
  • Easy

With sweet, spicy harissa and salty feta, vegetarians will not miss out with this stunning Middle Eastern centrepiece



  • butternut squashes 2, peeled, halved lengthways and seeds scooped out
  • cherry tomatoes 3 x 400g tins
  • Belazu rose harissa 2-3 tbsp
  • garlic 2 cloves, crushed
  • olive oil 3 tbsp
  • onions 2, cut into thick slices
  • bay leaves 8
  • runny honey 2 tbsp
  • smoked paprika 1 tsp
  • feta 200g, crumbled
  • dill a small bunch, chopped
  • lemon 1, zested (optional)


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put a squash half flat-side down on a chopping board between two wooden spoon handles. Cut down in 1/2cm intervals (the spoon handles will stop the knife going all the way through). Repeat with the other three halves.

  • Step 2

    Put the cherry tomatoes, harissa, garlic and 2 tbsp of olive oil in a large baking dish, season well and stir. Push the onion slices down into the sauce. Put the squash halves into the dish, flat-side down on top of the onions. Slot the bay leaves into the gaps, drizzle with another tbsp of oil and season well. Cover the dish with a large sheet of foil then cook for 30 minutes.

  • Step 3

    Remove the foil, drizzle over the honey and sprinkle with smoked paprika. Roast for a further 30-40 minutes or until the squash is completely tender. Sprinkle over the feta, dill and lemon zest, if using, to serve.

Nutritional Information

  • Kcals 279
  • Fat 12.9g
  • Saturates 5.4g
  • Carbs 28.1g
  • Sugars 22.1g
  • Fibre 6.2g
  • Protein 9.6g
  • Salt 1g