There are so many great ways to prepare your winter squash.   This Hasselback Butternut Squash is roasted to perfection with a lemon, honey and thyme glaze then topped with pecans and Feta! A light, delicious, nutritious side dish that pairs well with almost anything. 

Yields: 4 Servings  


  • 2 ea Butternut or Honeynut Squash (10-12oz ea.), halved, seeded & peeled
  • 2 Tbsp Olive Oil
  • TT Salt & Pepper
  • 2 Tbsp Honey
  • 1 tsp Lemon Juice
  • 1 tsp Thyme, freshly chopped
  • pinch nutmeg
  • 4 oz Pineland Farms Feta Cheese, fork crumbled
  • ¼ cup Roasted Pecans, chopped

*note: TT means “To Taste” 


  1. Preheat oven to 350F. 
  2. Carefully cut squash lengthwise, use a spoon to scoop out the seeds, then carefully peel the skin off each half. 
  3. Place the squash cut-side down on the cutting board. Cut 1/8-inch-thick slices down the squash’s length, making sure not to cut all the way through, continue this process for the remaining squash.  
  4. Grease a 9 x13 baking dish.  
  5. Coat each half of the squash with olive oil, season with salt and pepper. Lay each squash flat side down in the baking dish.  
  6. Bake for 20-25 minutes or until fork tender.  
  7. Meanwhile in a small bowl mix the honey, lemon juice, thyme, and nutmeg, brush over the squash once tender.  
  8. Return to the oven to bake for an additional 5 minutes. 
  9. Remove from heat and sprinkle with Pineland Farms Feta Cheese and roasted pecans.  
  10. Keep warm for service.


Recipe by our chef, Emily McQuarrie!

Pineland Farms Dairy Company

Maine Cows. Maine Milk. Maine Cheese.

Find us in the Specialty Cheese Section!