Butternut squash has such a lovely shape and color and is perfect as a side dish for a celebratory winter meal. This type of preparation takes little effort and all you have to do is figure out your topping. Here we are avoiding a sweet side dish, instead offering a savory Mediterranean flavor.
You could roast and serve plain – with olive oil, salt, pepper and oregano, but the feta and pine nuts makes it a bit heartier and the tangy feta works so good with the sweet butternut squash.
Butternut Squash Benefits
Butternut squash is an excellent source of vitamin A and beta-carotene as well as vitamin C. Adding the olive oil will result in a higher absorption of the fat soluble nutrients such as vitamin A. This dish with the feta can be a complete meal for a weeknight when you have little energy. Just put in the oven and sit back and relax. Once it’s ready you just need to add your toppings.
The feta and pine nuts will provide a good source of protein, the olive oil your good fats and the squash your source of carbs and several vitamins.
Once you remove the seeds, don’t throw them away, they are a great source of protein and fiber. Rinse them and remove any leftover squash, pat dry and coat with olive oil (about ½ tablespoon oil for ½ cup seeds + ¼ teaspoon salt). Roast at 350F/180C for 30 minutes stirring a few times.
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Roasted Mediterranean Stuffed Butternut Squash with Feta
- Preheat oven at 350F (180C)
- Wash the outside of the squash and pat dry.
- Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
- Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
- Roast for about an hour until soft.
- Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.
- Continue to roast for about 10 minutes.
- Remove, drizzle with olive oil, sprinkle with parsley and serve.
- To serve: scoop out some flesh and top with some feta.
SAVE FOR LATER AND PIN IT!
Photo by Elena Paravantes © All Rights Reserved