The Hasselback squash is a delicious appetizer that is easy and impressive to serve simply with bread and good wine. It is called this way because the preparation resembles the recipe for HASSELBACK POTATOES. Obviously, you can also serve the squash as a side dish, but the cream I prepared at the base is better suited for serving with appetizers. I am not a wine connoisseur, but I served this dish with a sparkling and fresh Riesling white, and I think it pairs very well. But let’s see together how to prepare this Hasselback squash or baked squash.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 butternut squash (or violin squash)
- 2 tablespoons olive oil
- 1 knob butter
- to taste salt
- to taste pepper
- to taste sweet paprika
- to taste garlic powder
- 3.5 oz feta cheese
- to taste chopped parsley
- 3 tablespoons low-fat yogurt
- 1.75 oz cooked squash
Tools
In the following recipe, I will give you 2 types of cooking methods. Personally, I cooked the Hasselback squash in an air fryer, but you can also bake it. It will just take a little longer.
Steps
Start by cutting the butternut squash in half lengthwise, then remove the seeds and peel it with a vegetable peeler. At this point, take 2 wooden spoons and place them on either side of the squash, then start slicing the squash into thin slices, being careful not to cut all the way through. The wooden spoons will act as a guide to prevent cutting through completely.
AIR FRYER COOKING: At this point, brush the squash with oil, butter and season with salt, pepper, paprika, garlic, and bake in an air fryer at 392°F for about 30 minutes.
NOTE: Depending on the power of your air fryer, it might take more or less time, so I recommend checking the cooking of your squash in the air fryer occasionally.
OVEN COOKING: If you don’t have an air fryer, you can naturally cook in an electric oven at 392°F for about 40-50 minutes, checking when the squash is well cooked.
Now focus on the cream to serve your Hasselback squash on: in a mixer, add the feta cheese, yogurt, a pinch of salt, a pinch of squash that at this point will be well cooked, and a bit of parsley. Blend well until you have obtained a cream. Spread this cream on a dish – I used a slate one – and gently place your Hasselback squash on top, and enjoy it hot, perhaps with some white bread.
If you love recipes with SQUASH, take a look HERE.
Saby recommends…
You can season the Hasselback squash however you like using different herbs, such as rosemary or sage. It is a recipe that can be personalized according to your tastes.
