Hasselback Butternut Squash with Honey and Goat Cheese by Flavorsnlife

Ingredients

• 2 medium butternut squash
• 4 tbsp olive oil, divided
• 2 tbsp honey, plus extra for drizzling
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup pomegranate seeds
• 1/4 cup crumbled goat cheese
• 1 tbsp fresh sage or rosemary, chopped (optional)
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Peel squash, slice lengthwise, scoop out seeds, and trim the rounded bottoms so they sit flat.
3. Place squash cut-side down, brush with 1 tbsp olive oil, and season with salt and pepper.
4. Roast for 20–25 minutes until the squash is soft enough to slice.
5. Remove from oven and let cool slightly, then place squash between two wooden spoons or chopsticks.
6. Cut thin, even slices across the squash, about 1/8–1/4 inch apart, ensuring the spoons prevent cutting all the way through.
7. Whisk together 3 tbsp olive oil, 2 tbsp honey, and remaining salt and pepper in a small bowl
8. Brush the glaze generously over the squash, ensuring it seeps into the slices.
9. Roast for another 30–40 minutes, basting once or twice, until the slices fan open, the top is caramelized, and the squash is fork-tender.
10. Garnish with pomegranate seeds, crumbled goat cheese, fresh herbs, and an optional drizzle of honey or red pepper flakes before serving.