This easy recipe for roasted butternut squash with feta is perfect for your Thanksgiving table, or any time you want a flavorful veggie for supper! Sweet butternut, tangy feta, all tossed with a honey lemon dressing that pulls it all together.
Well, it’s the day after Halloween, which means Thanksgiving is right around the corner, which means we are in hot pursuit of Thanksgiving recipes both old and new. I’m always in charge of bringing mashed potatoes (and I always use my friend Ree’s naughty recipe for mashies with cream cheese), but this year I am also in love with this recipe for roasted butternut squash with feta cheese. I love butternut squash anything, so when soft feta is added to the mix, along with a lemon honey drizzle and a few baby greens…well, that’s definitely something to be thankful for.
Ready to butternut up your Thanksgiving? Let’s make it!
And speaking of things to be thankful for, I need to give a thankful shoutout to my fellow blogger, good friend and all around amazing person, Lisa Steele from the gorgeous blog Fresh Eggs Daily.
We have been blogging friends for a while now, and her beautiful website all about raising chickens (one of my goals in life) never ceases to inspire me. And so does Lisa – she is a whirlwind of energy and creativity and generosity. For example, I once admired an adorable wooden egg holder on her Instagram (which you NEED to follow) and lo and behold, a few weeks later a package arrived on my doorstep with that very same egg holder inside. It’s now living in my fridge, reminding me of the kindness of good friends.
This easy recipe for roasted butternut squash with feta is perfect for your Thanksgiving table, or any time you want a flavorful veggie for supper!AND, starting a few weeks ago, she started featuring some of my egg recipes on her site on Thursday mornings. Thursdays are now all kinds of exciting for me as her readers are finding my site and my eggs recipes. Like I said…so generous. It’s one of the things I love about the blogging community. And about Lisa. She’s terrific, and definitely on my thankfulness list. Oh! And she has a new book – check it out here!
Meantime back at the butternut, along with being scrumptious it is also super easy to prepare, which is always a bonus on a busy Thanksgiving day of cooking. Toss butternut cubes with some olive oil and salt and pepper and roast them up until they are tender, with just a little char on the outside.
Pop them in a serving bowl, scatter on some feta and nuts and a drizzle of lemon juice and honey…and you are done! I like to scatter some herbs or micro greens on top just for the prettiness…in this case, I had some pea shoots around, so on they went.
What’s your favorite Thanksgiving side dish? I’m collecting ideas because ’tis the season! Let the thankful planning begin!
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Roasted Butternut Squash with Feta
Prep Time: 10 minutes- Cook Time: 45 minutes
- Total Time: 55 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Oven
Cuisine: American
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Pin RecipeDescription
This easy recipe for roasted butternut squash with feta is perfect for your Thanksgiving table, or any time you want a flavorful veggie for supper!
Ingredients
- 1 large butternut squash (about 3 pounds), peeled and cut into 1 inch chunks (see note)
- 2 tablespoons olive oil
- Juice from 1/2 lemon
- 1 tablespoon honey
- 1/2 cup crumbled feta cheese
- 1/2 cup shelled roasted pistachios
- Your choice of fresh herbs or micro greens. Parsley, thyme and/or pea shoots are all wonderful!
Instructions
- Preheat oven to 450 and line a rimmed baking dish with nonstick foil or a silicone mat.
- Put squash into a mixing bowl and add the olive oil along with a pinch of salt and pepper. Transfer the squash to the baking dish in a single layer and roast until tender, about 45 minutes (check by piercing with a paring knife – it should go in easily).
- Transfer to a platter or serving bowl and drizzle on lemon juice and honey. Sprinkle on feta cheese and nuts, and garnish with greens. And you are ready to serve!
Notes
About that butternut squash. My local Wegmans always has peeled butternut chunks, so that’s what I go for. But if you want or need to peel your own butternut, click here for a super helpful tutorial from the always wonderful Gimme Some Oven!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Framed Cooks is delighted to have appeared on these great sites!
Yesterday I made a similar dish – Israeli couscous, butternut squash, walnuts, feta, chives, parsley, lemon juice & zest, olive oil & white wine vinegar. I’ll try yours soon.
Oh, your dish sounds scrumptious! I love couscous. :)
I love butternut squash! One of our grocery stores just had it on sale for only $0.49/lb so I grabbed several since they keep well. Your recipe here, with the feta and pistachios, is going on my table this weekend. I was going to roast one up anyway, so this is going to make it fancy food! My favorite turkey day side dish is probably maple glazed roasted sweet potatoes. And now that I write that, I’m thinking that maple glaze would be awesome on some butternut squash!
Maple glaze! As usual, you have the best ideas! xo