Best Baked Butternut Squash With Feta Cheese Recipes
ROASTED MEDITERRANEAN STUFFED BUTTERNUT SQUASH WITH FETA
Steps:
- Preheat oven at 350F (180C)
- Wash the outside of the squash and pat dry.
- Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
- Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
- Roast for about an hour until soft.
- Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.
- Continue to roast for about 10 minutes.
- Remove, drizzle with olive oil, sprinkle with parsley and serve.
- To serve: scoop out some flesh and top with some feta.
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
BAKED BUTTERNUT SQUASH WITH FETA CHEESE
This is one of my favorite fall dishes: baked butternut squash with a creamy, cheese topping. Try it! You won't regret it.
Provided by lilifee
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.
- Distribute butternut squash wedges like shingles onto the prepared baking sheet.
- Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.
- Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.
Nutrition Facts : Calories 586.2 calories, Carbohydrate 35.6 g, Cholesterol 152.4 mg, Fat 46.9 g, Fiber 5.3 g, Protein 12.7 g, SaturatedFat 26.9 g, Sodium 710.9 mg, Sugar 9.4 g
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
ROASTED BUTTERNUT SQUASH AND FETA PIE
Sweet caramelized onions and roasted butternut squash (called butternut pumpkin in Aussieland), teamed with feta cheese and partially encased in pastry. The roasting intensifies the sweet flavor of the squash and gives it a creamy texture, nicely balanced by the feta. Reduce the amount of fresh herb if you prefer. Preparation time does not include cooling.
Provided by Daydream
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F (200C), with rack positioned in the middle.
- Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
- Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
- Bake for 20 minutes, or until squash is just tender and starting to brown.
- Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
- While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
- Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
- Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
- Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
- Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
- Place the pastry circle on a baking tray lined with baking paper.
- Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
- Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
- Bake in the oven for 25 minutes or until pastry is crisp and golden.
- Cover the vegetables loosely with foil if they look to be over-browning.
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