Roasted Butternut Squash with Feta and Brown Sugar
This dish features tender, caramelized butternut squash tossed with crumbled feta cheese and a sprinkle of brown sugar, creating a delightful balance of sweetness and saltiness. Perfect as a side dish for any meal.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 spoon or spatula
Ingredients
- 2 medium butternut squashes About 3 pounds total.
- 4 tablespoons olive oil
- 4 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crumbled feta cheese
- 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme.
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper if desired.
- Carefully peel the butternut squashes using a sharp knife. Cut each squash in half lengthwise and scoop out the seeds with a spoon.
- Cut the squash into 1-inch cubes and place them in a mixing bowl.
- Add the olive oil, brown sugar, salt, and black pepper to the squash cubes. Toss everything together until the squash is evenly coated.
- Spread the coated squash in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and starting to caramelize, stirring halfway through cooking for even roasting.
- Remove from the oven and sprinkle the warm squash with crumbled feta cheese and fresh thyme. Gently toss to combine.
- Serve warm as a delightful side dish.
Notes
For added flavor, consider garnishing with a drizzle of balsamic glaze before serving.
This recipe can be doubled for larger gatherings.
Roasted butternut squash can be stored in the refrigerator for up to three days; reheat gently before serving.