Mediterranean Baked Butternut Squash with Feta

November 9, 2017

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.

baked butternut squash

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.

Mediterranean Stuffed Butternut Squash with Feta

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 6 minutes

Category: Side Dish

Cuisine: Mediterranean

Yield: 2-3

Mediterranean Stuffed Butternut Squash with Feta

Ingredients

  • 1 whole medium butternut squash
  • Olive Oil for coating and drizzling
  • 2 tablespoons pine nuts
  • 2 teaspoons dry oregano
  • 5 ounces crumbled feta
  • salt and pepper
  • 2 teaspoons fresh chopped parsley

Instructions

  1. Preheat oven at 350F (180C)
  2. Wash the outside of the squash and pat dry.
  3. Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
  4. 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.
  5. Roast for about an hour until soft.
  6. 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.
  7. Continue to roast for about 10 minutes.
  8. Remove, drizzle with olive oil, sprinkle with parsley and serve.
  9. To serve: scoop out some flesh and top with some feta.

Photo by Elena Paravantes © All Rights Reserved

Baked Butternut Squash with Feta

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4 Comments

  • Reply FreeRangeNan November 9, 2017 at 10:29 pm

    You left feta off the ingredients list.

    Actually, like so many of your recipes, exact quantities aren’t important. Your style makes it easy to take inspiration for endless variations based on whatever I have on hand or what’s available at the farmers market. I might go with kabocha squash. (Thanks to you, I always have feta in the fridge.)

    Last night a farmer gifted me with some beautiful wing beans, which I’ll use for lathera. I might add some purple Okinawan sweet potato too. A big bunch of chard will become a spanikopita-style filling for a galette made with yeasted whole-wheat olive-oil pastry.

    I often recommend this site to people who want to eat more vegetables. Even inexperienced cooks have no problem following your instructions (but might need guidance on how much feta to use!).

    • Reply Elena November 10, 2017 at 7:44 am

      Thank you for catching that! Corrected. I think cooking should be easy, I generally avoid long complicated recipes with long ingredient lists. Greek cooking is simple but so flavorful.

  • Reply Marilena November 11, 2017 at 8:14 pm

    This looks delicious and so easy to make! I love how straight forward this recipe is and how short the list of ingredients are! These are always a big plus on my book!

    • Reply Elena November 13, 2017 at 6:27 am

      Thank you Marilena!

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