Roasted Mediterranean Stuffed Butternut Squash with Feta
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 6 mins
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Mediterranean Stuffed Butternut Squash with Feta
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This Mediterranean inspired baked butternut squash is topped with feta and pine nuts, perfect as a side-dish or an easy dinner
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Ingredients
- 1 butternut squash whole, medium
- olive oil for coating and drizzling
- 2 tablespoons pine nuts
- 2 teaspoons oregano dry
- 5 ounces feta cheese crumbled
- salt
- black pepper
- 2 teaspoons parsley fresh chopped
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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