Name: Hasselback Butternut Maple Mustard
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled, halved lengthwise, seeds removed; 2 tablespoons olive oil; 4 tablespoons maple syrup; 2 tablespoons grainy or Dijon mustard; 0.5–1 teaspoon chili flakes, to taste; Salt and freshly ground black pepper, to taste; 1 clove garlic, thinly sliced; 2 tablespoons pistachios, chopped (to serve); 2 tablespoons vegan feta, crumbled (to serve); 1 tablespoon fresh parsley, finely chopped (to serve); 1 cup cashew cream (optional, to serve)

Description

A delicious and creamy Hasselback Butternut Squash recipe drizzled with a flavorful maple mustard glaze, topped with pistachios and vegan feta.

Ingredients

Scale

1 medium butternut squash, peeled, halved lengthwise, seeds removed
2 tablespoons olive oil
4 tablespoons maple syrup
2 tablespoons grainy or Dijon mustard
0.5–1 teaspoon chili flakes, to taste
Salt and freshly ground black pepper, to taste
1 clove garlic, thinly sliced
2 tablespoons pistachios, chopped (to serve)
2 tablespoons vegan feta, crumbled (to serve)
1 tablespoon fresh parsley, finely chopped (to serve)
1 cup cashew cream (optional, to serve)

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Instructions

Set oven to 200°C.
Peel the butternut squash, slice in half lengthwise, and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet and bake for 12 minutes to soften.
Remove and allow to cool briefly.
Place two wooden spoons parallel alongside each squash half. Carefully slice thin, even slits across the squash without cutting all the way through. Tuck the sliced garlic evenly into several of the slits.
In a jar or jug, whisk together olive oil, maple syrup, mustard, chili flakes, salt, and pepper.
Use a pastry brush to generously coat the squash halves, ensuring the glaze seeps into the cuts.
Return the glazed squash to the oven and bake for 30–35 minutes, brushing with additional glaze halfway through, until caramelized and fork-tender.
Transfer the squash to a serving platter over cashew cream if using. Garnish with chopped pistachios, vegan feta, and parsley. Serve warm.

Notes

For a spicier version, increase the amount of chili flakes.
This dish pairs well with a balsamic glaze drizzle.
Leftover squash can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 squash half
Calories: 300
Sugar: 10g
Sodium: 200mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg