Roasted Butternut Squash with Feta and Brown Sugar Recipe

Butternut squash is such a handy veggie , it can fit into so many recipes and give them a cozy warm taste . Its soft flesh and natural sweetness make it good in soups or salads or even in desserts . You can mash it into a creamy soup , roast it with spices for a salad or toss it in a bake , and it almost always turns out great .

Here we’ll look at a simple recipe for Roasted Butternut Squash with Feta and Brown Sugar , mixing sweet brown sugar and salty feta cheese . Roasting makes the squash’s sugars pop and gives you a caramelized edge that’s hard to resist , and the feta adds a tangy kick . It’s perfect for fall , and it’s really easy to make .

Nutritional Value of Butternut Squash

Butternut squash isn’t just tasty , it’s packed with good stuff too . It’s low in calories but high in vitamins and fiber , so it’s a smart choice for anyone trying to eat healthier . Here’s what you get :

• Vitamin A: Great for your eyes and immune system . The body turns beta-carotene into this vitamin .
• Vitamin C: Helps fight colds and keeps your skin healthy by making collagen .
• Potassium: Good for blood pressure and muscle function .
• Dietary Fiber: Helps digestion and keeps you feeling full .

Ingredients for Roasted Buttnеrut Squash with Feta and Brown Sugar

• Butternut Squash: One medium , choose a firm one .
• Feta Cheese: About ½ cup crumbled .
• Brown Sugar: 2 tablespoons , packed .
• Olive Oil: 1–2 tablespoons to coat the cubes .
• Salt and Pepper: To taste .
• Fresh Herbs (Optional): Like rosemary or thyme .

Preparing the Squash

This part can seem tricky but it’s not bad if you follow these steps :

1. Wash the squash under cold water .
2. Cut off both ends to make it stable .
3. Peel the skin with a veggie peeler .
4. Slice it in half lengthwise and scoop out the seeds .
5. Cube the flesh into 1-inch pieces for even cooking .

Step-by-Step Recipe

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper .
2. In a big bowl , toss the squash cubes with olive oil , brown sugar , salt and pepper until coated .
3. Spread them in one layer on the sheet so they roast instead of steam .
4. Roast for about 25–30 minutes , stirring once , until tender and a bit caramelized .
5. Sprinkle feta over the top in the last 5 minutes so it just softens .
6. Garnish with fresh herbs if you like , then serve warm .

Cooking Tips

• Don’t crowd the pan or they won’t get crispy .
• If edges aren’t brown enough , give them a few more minutes .
• Use an oven thermometer if yours runs hot or cold .

Serving Suggestions

• As a side: pairs well with turkey , chicken or pork .
• Main dish: serve it over quinoa or mixed greens .
• Wine: try a crisp Sauvignon Blanc or a light Pinot Noir .
• Other sides: a fresh spinach salad or a grain bowl .

Storage and Reheating

Leftovers are easy to save :

• Cool completely and store in an airtight container in the fridge for 3–5 days .
• Freeze up to 3 months in a freezer bag .

To reheat :

• Oven: 350°F (175°C) for 10–15 minutes .
• Microwave: heat in 30-sec intervals under a damp towel .
• Skillet: warm over medium heat , stirring until hot .

FAQs About This Recipe

• Can I use other squash? Sure , acorn or spaghetti squash work too .
• Make it dairy-free? Use dairy-free feta or skip the cheese .
• Prep ahead? You can cut and season in advance but roast right before serving .
• How do I know it’s done? When it’s fork-tender and edges are golden .

Conclusion

This Roasted Butternut Squash with Feta and Brown Sugar is a simple dish that’s full of fall flavor and good nutrition . Whether you serve it as a side or a main , it brings a sweet and savory punch to the table . Try your own twists and enjoy the cozy taste of fall in every bite .

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 4 People

Calories 180 kcal

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
• ½ 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.