Roasted Squash with Feta

Roasted Squash with Feta

Roasted squash with feta is a healthy and delicious vegetable side dish for fall! The combination of roasted squash, salty feta, and a drizzle of maple syrup might just become your new favorite way to enjoy roasted squash.

Author : Aline Cueni

5 from 1 vote

Prep Time :5

Cook Time :25

Total Time :30

Servings : 4

Calories : 140kcal

Ingredients

2 lb (900 g) squash, butternut, red kuri, or acorn squash
2 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
¼ - ½ teaspoon salt
½ teaspoon pepper
a pinch red pepper flakes, optional
⅔ cup (100 g) crumbled feta
a splash lemon juice, optional

Instructions

Preheat the oven to 390°F (200°C).
Wash the squash thoroughly, scrape out the seeds with a spoon, and cut into bite-sized cubes.
In a large bowl, mix the squash with olive oil, maple syrup, thyme, salt, pepper, and red pepper flakes. Spread on a with parchment paper lined baking sheet (or in a baking dish)
Roast in a preheated oven at 390°F for 15 minutes. Remove the tray from the oven, briefly turn the squash, scatter crumbled feta over the top, and bake for another 10 minutes until the feta cheese turns golden brown.
Drizzle with a splash of fresh lemon juice and garnish with fresh thyme before serving!

Notes

Baking Sheet: If you’re using a non-stick baking sheet, there’s no need to use parchment paper.

Storage: Keep leftovers in an airtight container in the refrigerator. They will stay fresh for 2-3 days. Reheat in a 390°F preheated oven for 15 minutes, or enjoy cold as a salad topping.

Extra Cheesy: For those who love it extra cheesy, use more feta cheese.

Spices: Season the vegetables to taste with additional spices such as ground paprika, cumin, or chili flakes.

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