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
- 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.