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Rosemary Roasted Squash with Feta

Michele Pesula Kuegler
Butternut & feta- who knew they'd pair so well?
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Servings 6

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
 

  • Preheat oven to 400.
  • Coat a rimmed baking sheet with nonstick cooking spray.
  • Combine squash and onion in a mixing bowl.
  • Sprinkle rosemary over vegetables.
  • Drizzle mixture with olive oil and maple syrup; toss to coat fully.
  • Spread coated mixture on prepared baking sheet.
  • Season with salt and pepper, if desired.
  • Roast for 10 minutes.
  • Flip squash and onion with a spatula; roast for an additional 10-15 or until squash is tender.
  • At this point you have two options:
  • Transfer squash mixture to a serving bowl, top with feta, and serve.
  • 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.
Keyword rosemary roasted squash