You know those cozy appetizers that look chef-level but are secretly simple? That’s the magic of Hassleback Pumpkin with Feta Dip. Thin, accordion-style slices roast until caramelized at the edges and buttery-soft inside. Meanwhile, a tangy vegan feta blend waits on the side for swoops and swirls. Picture your table: warm colors, herby aroma, and a dish that invites everyone to pull, dip, and smile. This idea borrows from the classic Hasselback potato but leans autumnal—nutty butternut squash, creamy cheese-style dip, and a hint of chili-herb butter. If you’re new to the technique, don’t worry. I’ll guide you through every slice, brush, and bake.
Why You’ll Love This Recipe
This Hassleback Pumpkin with Feta Dip fits busy days and special nights. First, big flavor: sweet roasted squash with crisp edges meets cool, salty, lemony dip. Second, it’s easy: the chopstick/board trick makes perfect slices a breeze. Third, flexible serving: appetizer, side, or centerpiece on a grazing board. Finally, budget-friendly staples do the work—olive oil, garlic, basil, and pantry spices. You’ll get a showstopping plate without the splurge, and the leftovers reheat beautifully for round two.
The Story Behind Hassleback Pumpkin with Feta Dip
- “Hasselback” slicing comes from Sweden’s Hasselbacken restaurant—thin cuts create crispy ridges and tender centers.
- Butternut squash is a natural swap for potatoes; its sugars caramelize for deep, nutty sweetness.
- Feta-style dips draw from Mediterranean mezze—salty, tangy, and bright with lemon.
- A quick herb-chili butter echoes Italian gremolata vibes: basil, garlic, and citrus to finish.
Key Ingredients in Hassleback Pumpkin with Feta Dip
- Butternut squash: Holds tidy fan cuts; roasts sweet-nutty with caramelized edges and a tender center.
- Olive oil & coarse salt: Encourage crisp ridges and draw moisture for even browning.
- Vegan feta & yogurt: Salty-tangy base lightened to a spoonable, creamy dip.
- Lemon: Brightens the dip and basil butter; cuts richness.
- Garlic, basil & chili: Aromatic heat and fresh herb lift to balance the sweet squash.
- Vegan butter: Melts into the herbs and chili for a glossy, savory finish.
How to Make Hassleback Pumpkin with Feta Dip
- Prep the oven & squash: Heat to 180°C / 355°F (top/bottom heat). Halve and peel the butternut; scoop out seeds.
- Score safely: Set each half between two cutting boards (or chopsticks) as “stoppers.” Slice crosswise into thin, even cuts without cutting through.
- Season & roast: Place on a parchment-lined tray. Brush with olive oil, sprinkle generously with coarse salt, and roast ~60 minutes, until soft with golden edges. Tip: If slices aren’t fanning midway, gently coax them open with a spoon and baste with a bit more oil.
- Blend the dip: In a tall container, combine vegan feta, yogurt, olive oil, water, and lemon juice. Blend with an immersion blender until smooth. Season to taste with salt and pepper. Texture cue: Add a splash more water for extra-silky swirls.
- Make basil butter: Melt vegan butter over medium heat. Add chopped garlic and chili; sauté ~2 minutes until fragrant, not browned. Stir in basil and finish with lemon juice. Remove from heat.
- Plate smart: Spread the feta cream on a serving plate. Nestle one roasted squash half on top (serve the second on a separate plate or after).
- Finish & serve: Drizzle the warm basil-chili butter over the squash, top with freshly ground pepper, and serve immediately while the ridges are crisp.
- Visual cues: Look for deep caramelization on the ridges, a fork-tender center that holds shape, and a dip that’s glossy-smooth.
Hassleback Pumpkin with Feta Dip Tips and Twists
Tips
- Use boards or chopsticks to prevent slicing through the base.
- Aim for 2–3 mm slices for crisp ridges and tender flesh.
- Roast on parchment to prevent sticking and promote even browning.
- Season between cuts for flavor in every bite.
- Warm the dip slightly before serving for the best, velvety texture.
Variations
- Smoky: Add smoked paprika to the oil; finish with a dusting on the dip.
- Herb-forward: Swap basil for dill-parsley for a mezze vibe.
- Hot-honey (vegan): Drizzle chili-infused agave over the finished squash.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep roasted squash and dip in separate airtight containers up to 3 days. Store basil butter separately. Label Hassleback Pumpkin with Feta Dip so you remember the pairings.
- Reheating: Warm squash on a tray at 180°C / 350°F for 8–10 minutes to re-crisp. Melt basil butter gently; stir the dip with a splash of water or yogurt to loosen.
- Make-Ahead: Slice and season squash up to 24 hours ahead; cover and refrigerate unbaked. Blend the dip a day ahead; add fresh lemon before serving. Make basil butter just before eating for best aroma.
Serving Suggestions
Build a shareable board: the squash fanned over a pool of creamy dip, sprinkled with lemon zest and extra basil. Add crostini or warm flatbreads for scooping. A crisp green salad with lemon vinaigrette keeps things bright. For contrast, offer briny olives or quick-pickled onions. Sparkling water with citrus or a chilled white pairs well with the tangy, herby finish.
Frequently Asked Questions
Can I leave the peel on? Yes—if using thin-skinned squash like kabocha. For butternut, peeling gives a cleaner bite.
What if I don’t have vegan feta? Use firm tofu plus lemon, salt, and a touch of miso for umami.
How do I keep slices intact? Don’t cut too deep; use boards/chopsticks as guards.
Can I make it spicier? Add extra chili or a pinch of red pepper flakes to the butter.
Is freezing recommended? Freeze roasted squash (not dip) up to 1 month; thaw and re-crisp in the oven.
Enjoy Your Hassleback Pumpkin with Feta Dip
You’ve mastered a dish that looks restaurant-ready yet stays weeknight-friendly. Hassleback Pumpkin with Feta Dip brings crisp ridges, a silky lemon-feta swoop, and a basil-chili glow that keeps forks moving. With simple tools, smart seasoning, and a quick blender dip, you’ll turn a humble butternut into a centerpiece. Serve it hot, let everyone pull and dip, and watch it vanish—then tuck the second half in the oven for round two.
Explore More Recipes
Round out your spread with a few complementary bites: serve warm slices of Rustic No-Knead Rosemary Garlic Bread—perfect for swiping up extra dip. Add Roasted Broccoli and Carrots to echo those caramelized edges. For a briny-crisp nibble alongside, try Parmesan-Crusted Artichokes. Bread lovers can bake Focaccia for a pillowy partner to the basil butter. Craving a fresh, salty-sweet contrast? Watermelon Feta Salad plays beautifully with the lemony dip.
Hassleback Pumpkin with Feta Dip
Ingredients
For the pumpkin:
- 1 butternut squash
- 2 tbsp olive oil
- 1 tsp coarse salt
For the feta dip:
- 200 g 7 oz vegan feta
- 150 g ⅔ cup vegan unsweetened yogurt
- 1 tbsp olive oil
- 2 tbsp water
- Juice of ½ lemon
- Salt to taste
- Pepper to taste
For the basil butter:
- 30 g 1 oz vegan butter
- 2 cloves garlic finely chopped
- ½ fresh chili pepper finely chopped
- 15 g 0.5 oz basil, chopped
- Juice of ½ lemon
To serve:
- Freshly ground pepper
Instructions
- Preheat oven to 180°C / 355°F (top/bottom heat). Halve and peel butternut squash, remove seeds.
- Place halves between two cutting boards. Slice crosswise into thin, even cuts without cutting through.
- Set squash on a parchment-lined tray. Brush with olive oil, sprinkle with coarse salt. Roast 60 minutes until tender and golden.
- Blend vegan feta, yogurt, olive oil, water, and lemon juice with immersion blender until smooth. Season with salt and pepper.
- In a small pan, melt butter over medium heat. Add garlic and chili; sauté 2 minutes. Stir in basil and lemon juice.
- Spread feta dip on a serving plate. Place roasted squash on top.
- Drizzle with basil-chili butter, sprinkle with fresh pepper, and serve warm.
Notes
Calories: 240
Carbohydrates: 20 g
Protein: 6 g
Fat: 16 g
Fiber: 4 g
Sugar: 6 g