Hasselback Squash with Harissa Butter

Make the most of your butternut squash with this quick no-peel recipe. Leftovers can be blended with stock to make a creamy pasta sauce or delicious soup.


  • No oregano? Use thyme, sage or rosemary instead. 
  • Vegan? Use vegan butter and alternative vegan cheese instead. 
  • No feta? Try blue cheese instead. 

Prep time: 15 minutes

Cook time: 60 minutes

Total time: 75 minutes

Servings: 4


Butternut squash (520g)

75 g Unsalted butter

2 tbsp Olive oil

2 tbsp Harissa paste

2 tbsp Oregano

70 g Feta

Salt & pepper


  1. Preheat the oven to 200C/180c fan/6 gas mark. Cut the butternut squash lengthwise and scoop out the seeds. No need to peel the butternut.
  2. Put one of the squash halves cut side down on a chopping board. Lay a chopstick on either side of the squash to prevent your knife from cutting all the way through. Use a large, sharp knife to make widthways cuts, about 0.5 cm apart, all the way along. Repeat with the other squash half.
  3. In a small frying pan, add the butter, olive oil, harissa paste, and oregano. Melt the butter, then pour the mixture all over the squash. Season with salt and pepper.
  4. Roast for 1 hour, basting with the cooking juices halfway through, until the flesh is tender and the edges are starting to char.
  5. Place on a serving dish and top with crumbled feta. If you have some on hand, add fresh parsley as well.
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How to store

Store in an airtight container in the fridge for up to 3 days.


Add leftovers to a food processor along with stock and blend into either a creamy pasta sauce or a soup. Adjust the amount of liquid depending on the wanted result.