Baked Hasselback butternut squash with feta cheese and honey

Preheat the oven to 220 °C. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon. Place both halves cut-side down in a baking dish, brush them with 1 tablespoon of olive oil (out of the 3 tablespoons total), and season both sides with salt and pepper. Bake for 15–20 minutes, until the squash starts to soften slightly but still holds a firm shape.

Meanwhile, mix the remaining 2 tablespoons of olive oil, the honey, and a pinch of chili flakes in a bowl.

Remove the squash from the oven and let it cool for a few minutes. Place each half between two chopsticks and cut it into thin slices with a sharp knife. The chopsticks will prevent the knife blade from cutting all the way through to the base, so the slices remain connected to each other (Hasselback technique).