Hasselback Butternut Squash
Served on a bed of rocket, sprinkled with pecans, cherries and a beautifully simple balsamic dressing, this roasted butternut squash is vegetarian and vegan friendly. We’ve sliced it Hasselback-style to get maximum flavour into every single delicious bite! Our recipe uses dairy-free feta-style cheese to keep it suitable for everyone, although you can switch this for reduced-fat feta if you prefer.
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NutritionPer Serving
- Calories219
- Carbs24g
- Protein4.4g
- Fat11g
- Saturates3.2g
- Sugars16g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
No matter whether you’re vegan all the time or simply enjoy a meat-free meal once or twice a week, this Hasselback Butternut Squash will become a regular addition to your meal plan.
Working some Pinch of Nom magic, we’ve come up with a recipe that’s vegetarian, vegan, gluten free AND dairy free – whilst being jam-packed with flavour.
The sweet butternut squash is coated in a mild and fragrant spice mix that works its way all the way into the vegetable thanks to the Hasselback-style slicing. It looks eye-catching and impressive, but it’s so easy to do! We’ve included our favourite tip of setting up the squash between two wooden spoons, to help make sure you don’t accidentally cut all the way through.
Once it’s cooked to perfection, it’s time to serve on a bed of fresh rocket, with crunchy pecans, dried cherries and our homemade dressing. Crumble over some dairy-free feta-style cheese to complete the meal (we like to use Violife Greek White Block).
This recipe would be just as delicious if you wanted to use a regular reduced-fat feta cheese (just bear in mind it would no longer be suitable for vegan or dairy-free diets).
What diets is this Hasselback Butternut Squash suitable for?
This Hasselback Butternut Squash recipe is suitable for vegetarian, vegan, gluten-free and dairy-free diets.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Hasselback Butternut Squash?
You will need a dairy-free feta-style cheese to make this recipe. We like to use the Violife Greek White Block, which can be found in most supermarkets, shelved with other plant-based refrigerated products.
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How many calories are in this Hasselback Butternut Squash?
This Hasselback Butternut Squash is included in our Everyday Light category because it contains just 219 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Hasselback Butternut Squash recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 200°C and spray a baking tray with low-calorie cooking spray.
Step 2
Place two wooden spoons either side of one half of the squash. Slice into the squash using a sharp knife, stopping the blade at the wooden spoon handles, rather than slicing all the way through. Slice at ½ cm intervals and place onto the baking tray. Repeat with the other half of squash.
Step 3
In a small bowl combine the onion powder, garlic granules, mixed herbs, chilli powder, salt and pepper. Spray the squash halves with low-calorie cooking spray and coat the butternut squash in the spice mix. You might find it easier to use your hands to rub the spices into the surface of the squash.
Step 4
Place the tray into the oven for 45 minutes. Remove and sprinkle over the sliced onion and return the tray to the oven for a further 15 minutes. The butternut squash should be soft and the onions should be beginning to go crispy.
Step 5
Spread out the rocket onto a serving plate. Place the cooked butternut squash on-top of the rocket. Sprinkle over the chopped pecans and cherries and crumble over the cheese.
Step 6
In a small bowl mix the balsamic vinegar and maple syrup together and drizzle over the butternut squash and rocket. Serve.
What could I serve with this Hasselback Butternut Squash?
This recipe is perfect for a light lunch or dinner, especially if you serve it with any of the following dishes:
How do you know when Hasselback Butternut Squash is cooked?
You should cook this Hasselback Butternut Squash until the squash is soft and the onions are beginning to get crispy. This will take around 1 hour.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Hasselback Butternut Squash in the fridge?
Once you’ve cooked and served this dish, ideally you should eat it within 4 hours.
This recipe will taste best when it is freshly made, served and eaten right away.
Can I freeze Hasselback Butternut Squash?
No, we don’t recommend freezing this recipe. It will taste much nicer when it’s freshly made, served and eaten right away.
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Hasselback Butternut Squash
Served on a bed of rocket, sprinkled with pecans, cherries and a beautifully simple balsamic dressing, this roasted butternut squash is vegetarian and vegan friendly. We’ve sliced it Hasselback-style to get maximum flavour into every single delicious bite! Our recipe uses dairy-free feta-style cheese to keep it suitable for everyone, although you can switch this for reduced-fat feta if you prefer.
-
Prep Time
15 MINS
-
Cook Time
1 HR
- KCals 219
- Carbs 24G
Instructions
- Preheat the oven to 200°C and spray a baking tray with low-calorie cooking spray.
- Place two wooden spoons either side of one half of the squash. Slice into the squash using a sharp knife, stopping the blade at the wooden spoon handles, rather than slicing all the way through. Slice at ½ cm intervals and place onto the baking tray. Repeat with the other half of squash.
- In a small bowl combine the onion powder, garlic granules, mixed herbs, chilli powder, salt and pepper. Spray the squash halves with low-calorie cooking spray and coat the butternut squash in the spice mix. You might find it easier to use your hands to rub the spices into the surface of the squash.
- Place the tray into the oven for 45 minutes. Remove and sprinkle over the sliced onion and return the tray to the oven for a further 15 minutes. The butternut squash should be soft and the onions should be beginning to go crispy.
- Spread out the rocket onto a serving plate. Place the cooked butternut squash on-top of the rocket. Sprinkle over the chopped pecans and cherries and crumble over the cheese.
- In a small bowl mix the balsamic vinegar and maple syrup together and drizzle over the butternut squash and rocket. Serve.
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Recipe notes
If you’ve made Hasselback Butternut Squash and love it, let us know by tagging us in your photos!
2 comments
See what others have to say
SarahTuesday 2nd January 2024
Can you cook in the air fryer instead of the oven?
HollyMonday 5th February 2024
Hi Sarah, we haven’t tested this recipe in the air-fryer but have a conversion guide HERE that you may find helpful!
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