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Roasted Butternut Squash with Pumpkin Seeds and Feta Cheese

This is a simple recipe that highlights one of my favorite fall and winter seasonal ingredients: THE BUTTERNUT SQUASH! Butternut squash has a beautiful bright orange color and a remarkably smooth texture, plus it is a storage crop that can last for many months on a counter top. I love it roasted, pureed, in raviolis, on salads, in soups, and even in sweet pumpkin pies. 

This side dish is slightly sweet but still savory, with a tiny touch of spicy. Try it and let us know what you think!

Total Cook and Prep Time: 45 minutes

Servings: 4-6 side servings


  • 1 medium/large butternut squash
  • 1 1/2 Tbs balsamic vinegar
  • About 1/3 cup olive oil
  • Salt
  • 1 cup pumpkin seeds
  • 2 tsp cayenne pepper
  • 3/4 cup crumbled feta cheese
  • Zest of 1 orange
  • Chopped parsley (optional)


Preheat the oven to 400 degrees. 

Peel and slice the butternut squash into 1/2 inch wedges or rings.

In a bowl, toss the butternut squash with 1/4 to 1/3 cup olive oil (lightly coated) and 1 1/2 tablespoons balsamic vinegar. Sprinkle with salt. Place the squash in a single layer on a baking tray. 

Bake for 30 minutes or until tender. 

In a saute pan on the stove, toast 1 cup pumpkin seeds over medium heat with 1 tablespoon olive oil, 2 teaspoons cayenne, and a sprinkle of salt. Toast until the seeds are just lightly browned.  

Once the squash has cooled a little, place it in a shallow serving dish and top with pumpkin seeds, feta crumbles, and orange zest. Garnish with chopped parsley. 

This dish is best served slightly warm or at room temperature.