Waitrose and Partners
Hasselback herbed squash with smoked paprika butter

Hasselback herbed squash with smoked paprika butter

Autumnal roasted squash served hasselback style with spiced butter and crumbled feta or blue cheese. 

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseAccompaniment
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

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  • 1 medium Duchy Organic Butternut Squash (about 1.2kg), peeled, halved lengthways and deseeded
  • 20 leaves sage
  • small handful thyme
  • 1 tbsp Duchy Organic English Salted Butter
  • 1 tbsp extra virgin olive oil
  • pinch sweet smoked paprika
  • pinch pul biber or chilli flakes
  • Feta or Harrogate Blue cheese (or other vegetarian alternatives), to garnish
  • Roughly chopped toasted mixed nuts, to garnish
  • Fresh thyme leaves, to garnish


  1. Preheat the oven to 220ºC, gas mark 7. Line a baking tray with baking parchment. Put one of the squash halves on a chopping board, cut-side down. Lay a chopstick on either side of the squash to stop your knife cutting all the way through. Use a large, sharp knife to make widthways cuts, 0.5cm apart, all the way along. Repeat with the other squash half.

  2. Push the sage leaves and thyme sprigs into the incisions, using the tip of a table knife to push them nearly all the way in. Lay the herb-stuffed squash halves on the prepared tray.

  3. Melt the butter in a small frying pan, then add the oil, paprika and pul biber or chilli flakes. Pour the spiced butter all over the squash. Roast for 1 hour, basting with any cooking juices halfway through, until the flesh is tender and the edges are starting to char.

  4. Crumble the feta or blue cheese over the top (and melt if you wish), scatter over the mixed nuts and thyme leaves and serve immediately.


Typical values per serving when made using specific products in recipe


1,240kJ/ 298kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating