This easy recipe for roasted butternut squash with feta is perfect all year round, but especially in the fall! Sweet squash, tangy feta cheese, all tossed with a honey lemon dressing that pulls it all together.
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Why this recipe works
Butternut squash is a one of my go-to veggies all year round, and especially in the fall and winter months when all the summer veggies are on an extended vacation.
It has a slightly sweet, slightly nutty taste, and roasts up into a soft and gentle perfection that is perfect for everything from a dreamy butternut squash frittata to a warm and cheesy butternut cheddar soup.
However, this recipe might be my butternut favorite, because we are going to add some soft feta cheese to the to the mix, along with a lemon honey drizzle and some chopped herbs.
And in exciting news, more and more grocery stores are starting to offer already peeled and cut up butternut squash (look in your produce section) which means that it’s going to take you practically no time to get it all ready to pop in the oven.
Ready to butternut up your supper? Let’s make it!
Ingredients you need
- Butternut Squash: You can find this squash in the produce section of your grocery store. While it is totally okay to peel and cut it up for this recipe yourself, if you are willing to spring for the already peeled and cut up packages you will save a lot of time!
- Feta Cheese: Feta is a tangy, crumbly cheese made from goat or sheep’s milk. Look for it in the specialty cheese section of your grocery store, and go for the chunk of cheese instead of the already crumbled kind…it’s softer and creamier.
- Lemon: Half a lemon will give you about a tablespoon of juice. A little more or less is still going to work out fine!
- Herbs: I usually use whatever herb or tiny greens I have around. Chopped parsley or mint or thyme, baby pea shoots – anything along those lines will be perfect!
- Nuts: The same goes for the nuts – I love this recipe with pistachio nuts, but feel free to swap out chopped walnuts, pecans or whatever your favorite is
See the recipe card for full information on ingredients and quantities.
Here’s how you make this recipe
Step 1: Preheat oven to 450 and line a rimmed baking dish with nonstick foil or a silicone mat.
Step 2: Toss your peeled butternut cubes with some olive oil and salt and pepper.
Step 3: Lay the butternut cubes on the rimmed baking pan.
Pro tip: Line your baking sheet with non-stick foil or a silicone mat for easy clean-up.
Step 4: Roast them up in a 450 degree oven until they are tender, with just a little char on the outside.
Step 5: Pop your roasted butternut in a serving bowl, scatter on some feta and nuts and a drizzle of lemon juice and honey…and you are done! I know, RIDICULOUSLY easy, especially if you use that pre-cut butternut squash.
I like to scatter some fresh chopped herbs or microgreens on top both for the prettiness and another splash of flavor…one day I had some pea shoots around, so on they went.
Recipe FAQs
Butternut squash is available pretty much year round in the produce section of your supermarket. And while you CAN peel and cut it yourself, I promise promise promise that it is worth the extra cost to buy it pre-cut and pre-peeled, which your supermarket most likely also offers.
You can, or you can swap in another nut that you like better. Chopped pecans and chopped walnuts are both wonderful in this recipe.
I know, don’t they sound fascinating? They are the little seedlings of various fruits and veggies – pea shoots are my favorite! They can be tricky to find. Some supermarkets have them, and your local farmer’s market is also a good bet. And if you can’t find them, don’t worry…you can use your favorite chopped fresh herbs instead!
Pop it in the Comments section below and I will answer pronto!
Other butternut squash recipes we love
Want to round out your meal?
I could happily eat this as a main course, but it is the perfect side dish for slow cooker turkey with stuffing, chicken in white wine sauce or ricotta meatloaf.
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! ⭐️) and your thoughts in the Comments section.
PrintRoasted Butternut Squash with Feta
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!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 large butternut squash (about 3 pounds), peeled and cut into 1 inch chunks (or even better, buy the pre-peeled and cut version!)
- 2 tablespoons olive oil
- Juice from 1/2 lemon (about a tablespoon)
- 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 30 to 35 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
Butternut Squash: Look for it all year round, but especially in the winter months when it is in season. Many stores now offer fresh butternut squash already peeled and cut up for you.
Roasting Your Squash: Don’t skip the step of lining your baking dish with nonstick foil, parchment or a silicone mat. It will make clean-up a million times easier.
Bill Palmer says
Sounds great. Will make this tomorrow, but I’m just wondering about Step 2 which calls for a “pinch” of salt and pepper” … seriously, in three pounds of squash??
Hi Bill! I always go with the theory that you can put it in but you can’t take it out! :) Feel free of course to use a little more – or you might want to wait until it is roasted to season it.
Fran Olson says
I’ve done butternut and feta before, but I love the addition of the pistachios and dressing, going to try it soon! One question–how much juice do you expect to get out of a half a lemon? 1T? My lemons often vary widely in what they give up. :-)
Hi Fran! Half a lemon is about a tablespoon of juice. If you have a lemon that feels a little tough, pop it in the microwave for 30 seconds – it’s amazing how much more pliable it will get! Meantime, I will add that amount to the recipe. :)
Theresa Murphy says
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
Martha in KS says
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. :)