Comforting In-Between Christmas Recipe

In between Christmas and New Year can feel like a bit of a limbo period. This butternut squash recipe is a great way to nurture you body after the festivities. Pair it with salad and left over cold meats or a salmon fillet. Vegetarians amongst us can add protein via chickpea’s (stir in with the harissa paste and bake).

Hasselback Butternut Squash with Harissa

  • 3 cups Butternut Squash (peeled and sliced lengthwise, seeds removed)
  • 2 tbsps Extra Virgin Olive Oil (divided)
  • Sea Salt & Black Pepper (to taste)
  • 2 tbsps Harissa
  • 1 tbsp Honey
  • 1/4 cup Pumpkin Seeds (toasted)
  • 1/4 cup Feta Cheese (crumbled)
  • 3 tbsps Mint Leaves (torn)



  1. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
  2. Rub half the oil over the squash halves and season with salt and pepper. Place the squash halves on the baking sheet, cut side down, and roast for 15 minutes to soften.
  3. Remove the squash and allow to cool somewhat. Place two chopsticks (or wooden spoons) on both sides of the squash lengthwise. Using a sharp knife, thinly slice the squash until it reaches the chopstick (this prevents the knife from going all the way through). Repeat with remaining squash.
  4. In a small bowl, stir together the harissa paste, honey, and remaining oil. Brush half of the mixture on the squash and place back in the oven for 20 minutes. Remove the squash, brush with the remaining harissa mixture and bake for another 16 to 20 minutes, until cooked through.
  5. Place the squash on a large platter and garnish with pumpkin seeds, feta cheese, and mint.