Description
This Roasted Butternut Squash with Feta, Honey, and Walnuts is a vibrant and flavorful dish that combines savory, sweet, and nutty elements. Roasted to perfection, it’s topped with creamy feta, honey, and crunchy walnuts and pine nuts, making it an elegant side or light main dish.
Ingredients
1 butternut squash
Olive oil
1 clove of garlic, minced
1 tbsp honey (plus extra for drizzling)
Smoked paprika
Herbs of Provence
Fleur de sel (or sea salt)
Pepper, to taste
Feta cheese, crumbled
Walnuts, crushed
Pine nuts
Instructions
- Preheat your oven to 190°C (375°F). Cut the butternut squash in half lengthwise and remove the seeds. Peel off the skin with a vegetable peeler.
- In a bowl, combine olive oil, honey, minced garlic, smoked paprika, herbs of Provence, and pepper. Stir until the marinade is well mixed.
- Brush the squash halves with the marinade, ensuring an even coating. Sprinkle with fleur de sel (or sea salt).
- Place the squash halves on a baking sheet and bake for about 1 hour, or until tender and golden. (Check after 45 minutes if using a smaller squash.)
- Once the squash is roasted, remove it from the oven and let it cool slightly.
- Top the roasted squash with crumbled feta cheese, drizzle with honey, and sprinkle with crushed walnuts and pine nuts.
- Serve warm and enjoy the delightful blend of sweet, savory, and nutty flavors!
Notes
- Vegan Version: Use vegan feta or skip the cheese for a plant-based alternative.
- More Veggies: Roast additional vegetables like carrots or sweet potatoes alongside the squash for a more hearty dish.
- Spicy Twist: Add chili flakes or cayenne pepper to the marinade for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
