Baked Butternut Squash with Feta
These caramelised, baked butternut squash halves are topped with crumbled feta and drizzled with a fresh lemon-herb dressing.
Equipment
- Chef’s knife + chopping board
- Measuring spoons + cups
- Baking tray / sheet + baking paper or foil
- Garlic press
- Small jar or bowl + mini wire hand whisk
Ingredients
- 1 butternut squash see notes if eating with kids
- 1 tablespoon olive oil
- Sprinkle of sea salt
- Pack of feta cheese
FOR THE DRESSING
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons lemon juice
- 1 small garlic clove, crushed
- 1 tablespoon parsley, chopped
- 1 tablespoon coriander (cilantro), chopped
- Salt & pepper to taste
SERVING SUGGESTION
- Toasted pitta
See notes for baby & toddler
Instructions
- Preheat the oven to 220ºc/200ºc fan/425ºf/gas 7. Slice the butternut squash in half lengthways and remove the seeds. Brush with olive oil all over and place on a lined baking tray. Sprinkle with a little sea salt. Transfer to the oven and roast for 45 minutes or until tender and the top is caramelised.
- In the meantime, make your dressing by combining all the ingredients in a small jar and shaking well, or in a bowl and stirring well with a mini wire hand whisk.
- Leave to cool slightly, for about 5 minutes. Transfer to plates, crumble over the feta and drizzle with the dressing. Serve immediately.
Baby & Toddler
This recipe is for two adults so allow an extra ¼ butternut squash per baby or toddler. Serve their butternut squash mashed with some grated cheddar stirred through or bake it with cheddar on top if you prefer - just sprinkle the cheddar over the butternut squash when cooked and return it to the oven for 5 minutes.
YOUNGER CHILDREN & FUSSY EATERS
If your kids won’t eat butternut squash with the feta and dressing, just sprinkle a generous amount of grated cheddar cheese over their halves and return them to the oven for a 5 minutes until the cheese melts and starts to go golden. This recipe is for two adults so allow ½ butternut squash per older child in addition, or ¼ butternut squash per younger child (see baby & toddler notes too).
STORAGE
Baked butternut squash leftover can be stored in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). To reheat leftovers, you can just pop them in the microwave until steaming hot all the way through. The dressing needs eating same day.
Nutrition
Calories: 756kcalCarbohydrates: 49gProtein: 18gFat: 58gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gCholesterol: 89mgSodium: 1158mgPotassium: 1412mgFiber: 8gSugar: 8gVitamin A: 40470IUVitamin C: 84mgCalcium: 680mgIron: 4mg
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