Many chefs talk about the importance of using fresh herbs. As someone who is lacking a green thumb, I have found that for most recipes dried herbs work well. However, there are two exceptions, one minor and one major. The minor exception is when making salsa or guacamole, fresh cilantro is a must. For both texture and flavor, you absolutely need fresh leaves.
The major exception is rosemary. In almost no recipe that I make does rosemary work well in dried format. Have you eaten dried rosemary? It’s like chewing on small pine needles. I guess if you’re adding them to a soup that will simmer for hours they might be ok. Otherwise, skip rosemary or use fresh.
Rosemary was my go-to choice for this recipe, as it has all of the aromas and flavors of Thanksgiving. In my mind if there were a holy trinity of Thanksgiving spices, they would be rosemary, thyme, and sage. For this recipe rosemary was my first choice.
Did I mention that this dish is meant to be the new side dish you serve at Thanksgiving? I know, it’s a bit different, but that’s what I like about it.
So many Thanksgiving tables are covered with heavy and sweet side dishes. You have your marshmallow-topped sweet potatoes, your green bean bake, and your corn casserole. They’re all yummy (ish) and indulgent, so it’s nice to have something that’s yummy and a bit lighter. Note, I didn’t go to really light and offer a salad, but rather I strayed just a bit to the side. There still is squash (a traditional veggie) and a bit of indulgence with the feta, but this dish won’t weigh you down.
Even if you think this dish will get some side eye at your Thanksgiving gathering, it’s a fine side to serve at home. Pair it with the roasted chicken or pork loin you’ve made. Plus, you get a veggie topped with cheese! What more could you want?
For those of you who prefer to be cheese-free, it is still darn delicious when served without feta. (See picture above.)
Rosemary Roasted Squash with Feta
Ingredients
- 3 cups cubed butternut squash peeled
- 1 cup thinly sliced red onion
- 1-1/2 tablespoons minced rosemary fresh
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- Salt & pepper
- Feta cheese
Instructions
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Preheat oven to 400.
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Coat a rimmed baking sheet with nonstick cooking spray.
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Combine squash and onion in a mixing bowl.
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Sprinkle rosemary over vegetables.
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Drizzle mixture with olive oil and maple syrup; toss to coat fully.
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Spread coated mixture on prepared baking sheet.
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Season with salt and pepper, if desired.
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Roast for 10 minutes.
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Flip squash and onion with a spatula; roast for an additional 10-15 or until squash is tender.
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At this point you have two options:
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Transfer squash mixture to a serving bowl, top with feta, and serve.
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Allow squash mixture to cool slightly, transfer to a microwave-safe, sealable container, and refrigerate. Just before you’re ready to serve, reheat squash in microwave for 2-3 minutes with lid slightly open, tossing once or twice for even heating. Top with feta, and serve.
