Irresistible Roasted Butternut Squash with Feta in 3 Easy Steps

Oh, how I love the moment when roasted butternut squash comes out of the oven – that gorgeous caramelized color, the way the edges get just slightly crisp while staying creamy inside. My roasted butternut squash with feta has become my go-to side dish for everything from weeknight dinners to fancy holiday meals. It’s crazy how such simple ingredients can create something so spectacular.

I first made this combo when I had half a squash and some leftover feta in my fridge – total kitchen improv that turned into an instant family favorite. The sweet, nutty squash pairs perfectly with the salty tang of feta, and that little drizzle of honey at the end? Absolute magic. What I love most is how easy it is – just chop, season, roast, and top. Even on my busiest days, I can throw this together without thinking twice.

Whether you’re a seasoned cook or just starting out, this roasted butternut squash with feta will make you look like a kitchen rockstar. It’s one of those recipes that feels special but couldn’t be simpler to make. The hardest part is waiting for it to come out of the oven!

Why You’ll Love This Roasted Butternut Squash with Feta

This dish has become my absolute favorite for so many reasons:

• Effortless elegance: It looks and tastes gourmet but takes barely any work – just chop, roast, and sprinkle!
• Flavor fireworks: The sweet squash, salty feta, and herbal thyme create this magical balance that makes everyone ask for seconds.
• Healthy comfort food: Packed with vitamins from the squash and protein from the feta, it satisfies without weighing you down.
• Endlessly adaptable: Serve it warm, at room temp, toss it in salads, or even as a pizza topping – it works everywhere!

Trust me, once you try this combo, you’ll understand why I make it at least twice a week all fall and winter long.

Ingredients for Roasted Butternut Squash with Feta

Here’s everything you’ll need for this simple but spectacular dish – I promise it’s probably all in your pantry right now!

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• ½ cup crumbled feta cheese
• 1 tablespoon honey (optional, but oh-so-good!)

That’s it! Just seven simple ingredients for the most incredible flavor combination you’ll ever taste.

How to Make Roasted Butternut Squash with Feta

Okay, let’s get to the fun part – turning these simple ingredients into something magical! Don’t worry, it’s easier than you think. Just follow these steps and you’ll have perfect roasted butternut squash every time.

Step 1: Prep the Squash

First things first – preheat that oven to 400°F (200°C). While it’s heating up, grab your squash and get chopping! I like to cut mine into 1-inch cubes – big enough to hold their shape but small enough to cook evenly. Toss those golden cubes in a big bowl with olive oil, salt, pepper, and thyme. Really get in there with your hands to make sure every piece gets coated – this is where the flavor magic starts!

Step 2: Roast to Perfection

Spread your seasoned squash out on a baking sheet in a single layer – don’t crowd them or they’ll steam instead of roast. Pop them in the oven and let the heat work its magic for about 25-30 minutes. You’ll know they’re ready when the edges start caramelizing and the cubes are fork-tender. Oh, and your kitchen will smell absolutely incredible!

Step 3: Add Feta and Finish

Here comes the best part! Take that gorgeous roasted squash out of the oven and immediately sprinkle with crumbled feta. The heat will soften the cheese just slightly – absolute perfection. If you’re feeling fancy (and trust me, you’ll want to), drizzle a little honey over the top. The sweet-salty combo is out of this world! Serve it warm and watch how fast it disappears.

See? I told you it was easy! Now go make some roasted butternut squash with feta magic of your own.

Tips for the Best Roasted Butternut Squash with Feta

After making this dish dozens of times, I’ve learned a few tricks that take it from good to absolutely irresistible:

• Cube it right: Keep your squash pieces uniform – about 1-inch cubes – so they roast evenly. Too small and they’ll burn; too big and they won’t caramelize properly.
• Season boldly: Don’t be shy with the salt and pepper! The feta adds saltiness, but the squash itself needs proper seasoning to shine.
• Spice it up: For a little kick, add a pinch of chili flakes with the thyme. The subtle heat plays beautifully with the sweet squash.
• Roast hot: That 400°F oven is key – it gives you that perfect caramelized exterior while keeping the inside creamy.

Follow these simple tips and you’ll have perfect roasted butternut squash with feta every single time!

Variations for Roasted Butternut Squash with Feta

One of my favorite things about this recipe is how easily you can switch it up! Try swapping the thyme for rosemary or sage for a deeper herbal note. For crunch, toss in some toasted walnuts or pecans before serving. And if you’re feeling adventurous, a sprinkle of za’atar or smoked paprika adds wonderful Middle Eastern flair. The possibilities are endless!

Serving Suggestions for Roasted Butternut Squash with Feta

This dish plays well with so many meals! I love it alongside simple grilled chicken or salmon for an easy weeknight dinner. For vegetarians, it’s fantastic with quinoa or farro. And during the holidays? It steals the show next to roasted turkey or ham. Honestly, it’s so good I sometimes eat it straight from the pan!

Storage and Reheating

Leftovers? Lucky you! Store your roasted butternut squash with feta in an airtight container in the fridge – it’ll stay delicious for up to 3 days. When reheating, I prefer the oven (350°F for about 10 minutes) to keep that perfect texture, but 30 seconds in the microwave works in a pinch. Pro tip: add fresh feta after reheating for maximum flavor!

Nutritional Information

Just so you know what you’re enjoying, here’s the nutritional breakdown per serving (about 1/4 of the recipe). Remember, these are estimates – actual values may vary slightly depending on your exact ingredients:

• Calories: 180
• Fat: 10g (3g saturated)
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 4g
• Sugar: 8g (natural from squash + optional honey)

Not bad for something that tastes this indulgent, right? The squash packs vitamin A and fiber, while the feta adds calcium and protein. A win-win in my book!

FAQs About Roasted Butternut Squash with Feta

Can I use pre-cut butternut squash?
Absolutely! While I prefer fresh for maximum flavor and texture, pre-cut squash works great when you’re short on time. Just check that the pieces are similar in size so they roast evenly.

Is the honey really necessary?
Not at all – the dish is delicious without it! But that sweet drizzle takes the salty-sweet combo to another level. Try it once and you’ll see why I’m hooked.

Can I use goat cheese instead of feta?
Definitely! Goat cheese makes a creamy alternative with a milder tang. Just crumble it over the hot squash right before serving so it softens slightly.

How do I know when the squash is perfectly roasted?
Look for golden edges and tender flesh that pierces easily with a fork. The cubes should hold their shape but feel creamy inside – that’s when they’re perfect!

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