Christmas hasselback squash accordion with roasted garlic butter, feta, spiced honey, and crunchy seeds

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the head of garlic on a piece of foil or on one corner of the baking tray, drizzle with 5 ml (1 tsp) of the olive oil, and wrap loosely. Set aside.

2. 2

   Cut each butternut squash half into thin slices without cutting all the way through to create an accordion or hasselback effect. To make this easier, place each half between two wooden spoons or thick chopsticks to act as stoppers. Place the squash on a baking tray.

3. 3

   Mix the melted butter with the remaining olive oil, salt, black pepper, and half of the thyme leaves. Brush the squash generously, making sure some of the mixture gets into the cuts. Roast with the garlic for 25 minutes at 200 °C / 400 °F.

4. 4

   Meanwhile, in a bowl, mix the honey, cinnamon, smoked paprika, orange zest, and orange juice until combined. Set aside.

5. 5

   Remove the tray from the oven. Take out the garlic if it is fully soft; if not, leave it in for 5 more minutes. When cool enough to handle, squeeze out the roasted garlic cloves and mix them with the remaining buttery juices from the tray or with 1 tablespoon of the pan juices. Brush the squash again with this roasted garlic butter.

6. 6

   Return the squash to the oven and roast for another 20 minutes at 190 °C / 375 °F, or until tender inside and browned on the edges.

7. 7

   In a small skillet over medium heat, toast the pumpkin seeds and sesame seeds for 2 to 3 minutes, stirring, until crunchy and fragrant. Remove from the heat.

8. 8

   Brush the hot squash with the spiced honey and bake for 5 more minutes at 190 °C / 375 °F so it lightly glazes.

9. 9

   Transfer the squash to a serving platter. Top with the crumbled feta, toasted seeds, remaining thyme, and chopped parsley. Serve warm or hot.

10. 10

    For presentation, you can arrange the two halves together as a long, glossy centerpiece, perfect for a Christmas table.