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5.0 from 3 votes

Roasted Mediterranean Stuffed Butternut Squash with Feta

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

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 6 mins
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven at 350F (180C)
  2. Wash the outside of the squash and pat dry.
  3. Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
  4. 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.
  5. Roast for about an hour until soft.
  6. 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.
  7. Continue to roast for about 10 minutes.
  8. Remove, drizzle with olive oil, sprinkle with parsley and serve.
  9. To serve: scoop out some flesh and top with some feta.