Hasselback Butternut Squash

Butternut squash isn’t just a fall and winter item. It’s thick and hard outer shell means you can keep it in your pantry for up to 3 months. This is a versatile vegetable with a variety of great uses.
Switching it up a little bit, this is a different take on butternut squash. Copying the classic hasselback potato method, we bake the squash first to soften it up before partially slicing it. We make a simple sauce with California olive oil, local honey and red pepper flakes.
After spooning the mixture over the squash, it’s baked to completion. The final step is topping it with feta cheese and dried cherries for an interesting contrast in flavors.
Honey is one ingredient in this dish. We are often asked where to find local honey. The word local is thrown around a lot, especially in the honey industry. Unfortunately, honey is one of the most fraudulently traded products in the world. Mislabeling is common along with additives.
We recommend finding a good local beekeeper. Two questions we recommend asking, do they deal in foreign honey or do their bees ever travel out of California. This will tell you whether they are truly a small local operation or actually a much bigger operation. We recommend sticking with a smaller local beekeeper.
As manager of three of our farmers markets here in Santa Clarita, we’ve got a wonderful local beekeeper. The Mitchell family runs Blue Ridge Honey. This is a true family operation that harvests honey from Ventura County and right here in Santa Clarita.
We are proud to host them at our farmers markets every week. Additionally, you will find all of the ingredients you need at our markets. This includes amazing dried cherries from our farmer in Fresno and the most amazing dairy direct feta cheese from Sonoma County.
This below recipe is an interesting combination of flavors and it all comes together in a versatile side dish that can pair with most anything.

Ingredients
Large butternut squash
3 tablespoons olive oil
1 tablespoon honey
One bunch of fresh sage
4oz feta cheese
1/4 cup dried cherries
Salt and pepper
Red pepper flakes (optional)

Instructions
Preheat oven to 425°.
Peel the butternut squash. Cut the stem off as close to the top as possible. Cut about half an inch from the bottom to remove any remaining skin.
Cut the butternut squash in half and scoop out seeds. Rub with olive oil on both sides. Apply salt and pepper to both sides of the squash. Place both halves face down in a baking dish.
Bake squash for 15 minutes. Remove from oven and allow to cool slightly before moving squash to a cutting board.
Place a chopstick on each side of the squash. This will help prevent you from cutting all the way through the squash. Using a sharp knife, cut the squash into slices about every quarter inch without slicing all the way through to the bottom.
Combine honey, red pepper flakes (to taste) and two tablespoons of olive oil and mix. Put butternut squash back into the baking dish and pour the honey mixture over the squash. Sprinkle chopped sage to taste over the top.
Put the squash back into the oven and bake for an additional 45 minutes.
Remove from oven. Spoon any liquid over the top of the squash. Crush the feta cheese and sprinkle over the top of the squash. Place back into oven for 5 minutes. Remove from oven and top with dried cherries and serve immediately.

The Old Town Newhall Farmers Market operates every Saturday from 8:30 until 1pm in the parking lot of the Old Town Newhall library. The new Valencia FivePoint Farmers Market operates every Sunday on Magic Mountain Parkway. The Canyon Country Farmers Market operates every Wednesday from 4pm until 7pm in the parking lot of the Canyon Country Community Center. The markets can be found on Facebook, Instagram and the web.

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