Hasselback roast squash with whipped feta recipe | Sainsbury`s Magazine

Ingredients

• 1 butternut squash, about 1kg
• 1 tbsp olive oil
• 50g butter
• 2 tbsp clear honey
• 1 tbsp cider vinegar
• 1⁄2 tsp garlic granules
• 1⁄2-1 red chilli, deseeded and diced
• a small handful of sage leaves
• 20g pine nuts
• 30g pumpkin seeds
• rocket, to garnish
• 100g feta - use vegetarian cheese if needed
• 125g Greek-style yogurt
• 1 tbsp extra-virgin olive oil