Hasselback Butternut with Brussels Sprouts & Feta

Elegant yet simple, this Hasselback-style roasted butternut squash is a feast for the eyes and the gut. The thin, accordion-style cuts let the flavors of olive oil, thyme, and spices soak deep into the squash, creating crispy edges and a tender, caramelized center. Paired with roasted Brussels sprouts and creamy feta, this dish is nourishing, satisfying, and beautifully balanced.

Ingredients: (serves 2-3)

• ½ medium butternut squash

• 8–10 Brussels sprouts, halved

• 1 tbsp olive oil or avocado oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp turmeric (optional)

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Salt and pepper to taste

• 40 g (about ⅓ cup) crumbled feta cheese
  

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Prepare the squash: Peel the butternut squash, cut it in half lengthwise, and remove the seeds. Place one half flat-side down on a board. Using a sharp knife, make thin slices about ¼ inch apart, cutting almost to the bottom but not all the way through (use chopsticks on each side to prevent slicing through).

3. Season and roast: Drizzle the squash and Brussels sprouts with olive oil, and sprinkle with paprika, garlic powder, turmeric, thyme, salt, and pepper.

4. Roast for 30–35 minutes, until the squash is golden and tender with slightly crisp edges.

5. Finish: Sprinkle crumbled feta on top, allow it to melt slightly, and serve warm.
   

Wellness Tip:

The Hasselback cutting method isn’t just beautiful - it helps your vegetables cook evenly and soak up more flavor. Butternut squash and Brussels sprouts are rich in antioxidants and prebiotic fiber, while feta adds calcium and protein, making this the perfect GLP-1-friendly side dish for balance and satisfaction.

Nutritional Value:

• Protein: 8g

• Carbs: 29g

• Fats: 14g

• Fiber: 7g

• Calories: 285 kcal (for 1 serving)
  (Values may vary slightly based on exact ingredients used.)