Baked Butternut Squash With Feta Cheese Recipes

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ROASTED MEDITERRANEAN STUFFED BUTTERNUT SQUASH WITH FETA



Roasted Mediterranean Stuffed Butternut Squash with Feta image

This Mediterranean inspired baked butternut squash is topped with feta and pine nuts, perfect as a side-dish or an easy dinner

Provided by OliveTomato.com

Categories     holiday     Side Dish

Time 1h6m

Number Of Ingredients 7

1 whole medium butternut squash
Olive Oil for coating and drizzling
2 tablespoons pine nuts
2 teaspoons dry oregano
5 ounces crumbled feta
salt and pepper
2 teaspoons fresh chopped parsley

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 WITH FETA CHEESE



Baked Butternut Squash with Feta Cheese image

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

1 butternut squash - peeled, seeded, and cut into wedges
2 tablespoons olive oil
¾ cup heavy cream
½ cup creme fraiche
2 cloves garlic cloves, pressed
1 bay leaf
salt to taste
freshly ground white pepper to taste
1 pinch white sugar
1 pinch ground nutmeg
2 tablespoons fresh parsley, or to taste
1 (8 ounce) package feta cheese, crumbled

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

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN



Garlic-Feta Roasted Butternut Squash with Chicken image

This is just something I threw together when I had a bunch of butternut squash that I needed to use. It turned out really tasty, so I decided to write it down.

Provided by Khaos WolfKat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 pounds cubed butternut squash
2 large skinless, boneless chicken breasts, thinly sliced
1 large sweet red onion, or to taste, finely chopped
1 cup Mediterranean-style (with basil, Kalamata olive, and sun-dried tomato) crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 cloves garlic, or to taste, minced
1 pinch ground multi-colored peppercorns, or to taste
1 pinch sea salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
  • Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 32.2 g, Cholesterol 99.3 mg, Fat 16.4 g, Fiber 5.3 g, Protein 34.4 g, SaturatedFat 7 g, Sodium 583.3 mg, Sugar 8.1 g

ROASTED BUTTERNUT SQUASH AND FETA PIE



Roasted Butternut Squash and Feta Pie image

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

1 14 inch pie crust (I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial or frozen store-bought shortcrust pastry)
23 ounces butternut squash, peeled and cubed,about 3/4 to 1 inch pieces
4 cloves garlic, unpeeled
4 tablespoons olive oil
2 medium red onions, sliced
4 teaspoons balsamic vinegar
3 teaspoons soft brown sugar
3 1/2 ounces feta cheese, broken into small pieces
1 tablespoon fresh sage or 1 tablespoon fresh thyme, your choice

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.

WINTER SQUASH, SAUSAGE & FETA BAKE



Winter Squash, Sausage & Feta Bake image

This time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. -Craig Simpson, Savannah, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 20 servings.

Number Of Ingredients 12

1 pound bulk Italian sausage
2 large onions, chopped
1/2 teaspoon crushed red pepper flakes, divided
1/4 cup olive oil
2 teaspoons minced fresh rosemary
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash, peeled and cut into 1-inch cubes
2 cups crumbled feta cheese
2 small sweet red peppers, chopped

Steps:

  • Preheat oven to 375°. In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain., In a large bowl, combine oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat., Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.

Nutrition Facts : Calories 160 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 481mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

GRILLED FETA AND ROASTED SQUASH SANDWICH



Grilled Feta and Roasted Squash Sandwich image

I had a hunk of butternut squash lingering in my refrigerator, and it turned out to be the perfect ingredient for a grilled cheese and vegetable sandwich. I roasted it to bring out its sweetness, and paired it with chopped fresh sage, my favorite herb to use with winter squash. The rest came together quite naturally. The sweet and earthy flavors against the salty feta are perfect. You'll have more mashed roasted squash than you need for one sandwich. Use it in another, or freeze it for another night when you're too tired to cook.

Provided by Martha Rose Shulman

Time 40m

Yield 1 serving

Number Of Ingredients 7

1/2 pound butternut squash, peeled and diced (about 2 heaped cups diced squash)
1 tablespoon plus 1/2 teaspoon extra virgin olive oil
Salt and freshly ground pepper
1/2 teaspoon finely chopped fresh sage
3/4 ounce feta, crumbled (3 tablespoons)
1 tablespoon chopped walnuts
2 slices whole-grain country bread

Steps:

  • Preheat the oven or toaster oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon of the olive oil and salt and pepper to taste. Place in the oven and roast until tender and lightly caramelized, 20 to 25 minutes, stirring every 10 minutes. Remove from the oven and transfer to a bowl.
  • Mash the squash with a fork. Stir in the sage. Taste for salt and pepper and add if desired. Measure out 1/4 cup (freeze or refrigerate the rest) and spread on one slice of the bread. Top with the crumbled feta and walnuts. Top with the remaining slice of bread and press down to secure. Drizzle the remaining olive oil over the top slice.
  • Toast in toaster oven 3 to 4 minutes, until the cheese has melted. Remove from the oven, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 21 grams, Carbohydrate 65 grams, Fat 32 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 952 milligrams, Sugar 12 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA



Roasted Butternut Squash With Lentils and Feta image

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

1/2 cup black or green lentils
1 (3-inch) cinnamon stick
4 garlic cloves, peeled and smashed
Kosher salt
1 (1-pound) butternut squash
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1/4 cup crumbled feta
4 scallions, trimmed and thinly sliced
2 tablespoons roasted, salted pumpkin seeds
1/4 cup extra-virgin olive oil or grapeseed oil
2 tablespoons pomegranate molasses
1 tablespoon honey
1/2 teaspoon ground cumin, toasted
1/4 teaspoon ground cayenne
1/2 teaspoon black pepper
Kosher salt

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.

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From abelandcole.co.uk


10 BEST BUTTERNUT SQUASH FETA CHEESE RECIPES - YUMMLY
2022-05-25 Mediterranean Roasted Butternut Squash Salad Hungry Healthy Happy. sea salt, lemon, feta, dried rosemary, olive oil, garlic powder and 6 more. Roast Butternut Squash Winter Salad. Apply To Face. feta cheese, balsamic glaze, butter, chilli flakes, rocket, brown sugar and 4 …
From yummly.co.uk


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