Try this hasselback squash recipe, then check out our stuffed butternut squash, butternut squash risotto, roasted butternut squash and more butternut squash recipes.


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


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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