Saturday, February 24, 2024

Roasted Butternut Squash with Feta and Spinach



Roasted Butternut Squash Halves (two) stuffed with Feta Cheese and Spinach, topped with pine nuts - on a white platter.

Roasted Butternut Squash with Feta and Spinach is a wholesome, meatless, gluten-free, high-in fiber, and vegetarian meal that your entire household will love! For a vegan model, use vegan Feta cheese. This simple recipe will make a wholesome addition to the vacation menu (Thanksgiving and Christmas) and can also be nice for a simple weeknight meal.

Roasted Butternut Squash Halves (two) stuffed with Feta and Spinach, topped with pine nuts - on a white platter.

Roasted Butternut Squash with Feta and Spinach

This stuffed butternut squash recipe could not get any simpler. The butternut squash is first roasted within the oven for about 40 minutes. Within the meantime, you’ll put together a easy but scrumptious filling made with feta cheese and spinach (seasoned with smoked paprika and chili powder)! After the butternut squash is roasted, stuff it with the tacky filling and high it with toasted pine nuts! That is it! It is wholesome, meatless, gluten-free, high-in fiber, and vegetarian. Serve it as a meatless predominant or aspect dish.Simple sufficient to make it on a busy weeknight, but the presentation is so interesting you can serve it when you will have visitors or  firm over.

Vacation aspect dish

Should you’re searching for a wholesome, meatless, and vegetarian aspect dish so as to add to your vacation menu, this stuffed butternut squash with feta and spinach matches the invoice! Make it for Thanksgiving, Christmas, and even New Yr’s Eve! This vibrant dish will add colours to any vacation menu.

Roasted Butternut Squash Half stuffed with Feta Cheese and Spinach, topped with pine nuts - on a white platter.

Butternut squash diet

Butternut squash is a really wholesome vegetable that ought to positively be a part of your menu, particularly whereas it is in season. This winter squash is a superb supply of nutritional vitamins A, B6, C, and E, in addition to a number of minerals, together with magnesium, manganese, and potassium. Butternut squash can also be wealthy in dietary fiber.

Principal elements

  • Butternut squash is a winter squash with a fantastic orange colour that has a candy and nutty taste.  Enjoyable reality: Do you know that in Australia it is referred to as butternut pumpkin?
  • Feta cheese has a tender texture and briny taste – a terrific combo with the sweetness of the butternut squash!
  • Spinach – I cooked recent spinach, however frozen spinach can definitely be used!  Make certain to thaw it and drain it from any liquid.  I might even pat it dry with paper towels.
  • Pine Nuts. For finest outcomes, toast the pine nuts briefly within the preheated oven at 350 F for about 5 minutes till they flip golden. Toasted pine nuts style so a lot better than uncooked. However watch out and watch them always as they’ll burn actually simply.
  • Seasonings embrace smoked paprika, chili powder, salt, and freshly floor black pepper.
  • Olive oil is used to brush butternut squash for roasting it within the oven. I additionally used it to prepare dinner spinach.

Are you able to make it forward?

In fact! Comply with the following pointers:

  • You possibly can assemble the entire dish (excluding the pine nuts) in an oven-safe massive pan, cowl it with the lid (or foil), refrigerate it, and bake it inside 3 days. As a result of all of the elements are already cooked, this dish is ideal for meal prep!
  • An alternative choice is to roast the butternut squash as much as 3 days upfront after which proceed with the remainder of the recipe while you’re prepared.

Roasted Butternut Squash Halves (two) stuffed with Feta Cheese and Spinach, topped with pine nuts - on a white platter.

Substitutions

  • Winter squash. You should use both butternut squash or acorn squash.  When utilizing acorn squash, needless to say they’re smaller in dimension and bake sooner within the oven (about half-hour within the preheated oven at 400 F).
  • Greens. You should use spinach, kale, or arugula. Or a mix of those greens!
  • Cheese. You should use Parmesan, Asiago, or Gruyere cheese as a substitute of Feta. Or, shredded Mozzarella cheese.

Storage and Reheating Ideas

  • Fridge.  Refrigerate the leftover stuffed butternut squash in an hermetic container for as much as 4 days.
  • Reheat within the oven.  Reheat it within the preheated oven at 350 F for about half-hour.
  • Reheat within the microwave oven. For finest and quickest outcomes, take away the feta and spinach combination out of the butternut squash. Reheat the cheese combination within the microwave oven individually from the roasted butternut squash halves. Then add again the cheese combination into the butternut squash.

What sides to serve with stuffed butternut squash

Different stuffed butternut squash recipes you would possibly like

Roasted Butternut Squash Halves (two) stuffed with Feta Cheese and Spinach, topped with pine nuts - on a white platter.

Print

Roasted Butternut Squash with Feta and Spinach

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Roasted Butternut Squash with Feta and Spinach is a wholesome, meatless, gluten-free, and vegetarian meal that your entire household will love! For a vegan model, use vegan Feta cheese. This simple recipe is an ideal addition to the vacation menu (Thanksgiving and Christmas) and can also be nice for a simple weeknight meal.
Course Principal Course, Facet Dish
Delicacies American, Mediterranean
Key phrase butternut squash with feta and spinach, stuffed butternut squash
Prep Time 20 minutes
Prepare dinner Time 40 minutes
Whole Time 1 hour
Servings 4 individuals
Energy 582kcal
Writer Julia

Elements

Butternut squash

  • 2 butternut squash medium
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper freshly floor

Feta cheese and spinach combination

  • 1 tablespoon olive oil
  • 10 oz spinach recent, chopped
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • 6 oz crumbled feta cheese
  • 4 oz pine nuts toasted

Garnish

  • recent herbs (rosemary, thyme)

Directions

Methods to roast butternut squash

  • Preheat oven to 400 F.
  • Put together the butternut squash. Slice every one in half lengthwise. Maintain fingers away from the knife to keep away from harm. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
  • Place butternut squash lower sides up on a baking sheet. Drizzle the lower sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
  • Flip the squash over, and place it lower sides down on a baking sheet. Tip: you possibly can line the baking sheet with parchment paper for straightforward clean-up.
  • Roast within the preheated oven at 400 F for 40 minutes.
  • Proceed with the remainder of the recipe whereas the squash is within the oven.

Make feta cheese and spinach combination

  • In a big, high-sided skillet, warmth olive oil on medium warmth and add chopped recent spinach, smoked paprika, and chili powder. Prepare dinner for about 5 minutes till the spinach wilts. If there’s any liquid within the pan, drain it. Take away from warmth.
  • Add crumbled feta cheese to the skillet and stir it in very effectively with cooked spinach.
  • Season with extra smoked paprika, chili powder, salt, and freshly floor pepper, if desired.

Methods to stuff butternut squash

  • By this time, you will have roasted the butternut squash for 40 minutes. Take away it from the oven and switch cooked squash halves lower sides up.
  • Let it cool barely. Utilizing a spoon, scoop out the flesh leaving a few 1-inch border alongside the perimeters. (For reference, I present the step-by-step pictures, together with for this step, beneath this recipe card).
  • Add again the scooped-out squash into the indentations of the butternut squash.
  • Heat up the feta cheese and spinach combination within the skillet. Divide the feta and spinach combination among the many 4 halves and stuff the squash till the combination is leveled.
  • High the stuffed butternut squash with toasted pine nuts and recent herbs.

Notes

Methods to toast pine nuts

Unfold the pine nuts on a rimmed baking sheet in a single layer. Toast them within the preheated oven at 350 F for about 5 minutes. Watch the nuts and test them typically as they’ll burn shortly!

Diet

Energy: 582kcal | Carbohydrates: 52g | Protein: 16g | Fats: 40g | Saturated Fats: 9g | Polyunsaturated Fats: 11g | Monounsaturated Fats: 15g | Ldl cholesterol: 38mg | Sodium: 704mg | Potassium: 1918mg | Fiber: 10g | Sugar: 10g | Vitamin A: 46795IU | Vitamin C: 99mg | Calcium: 466mg | Iron: 7mg

Roasted Butternut Squash Halves (two) stuffed with Feta Cheese and Spinach, topped with pine nuts - on a white platter.

Methods to roast butternut squash (step-by step pictures)

This can be a fast overview with step-by-step pictures. For a whole and detailed recipe, use the recipe card above.

1) Slice every butternut squash in half lengthwise. Maintain fingers away from the knife to keep away from harm. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.

sliced butternut squash cut sides up on a baking sheet

2) Drizzle the lower sides of butternut squashes with olive oil and season with salt and pepper.

sliced butternut squash seasoned with olive oil, salt, and pepper on a parchment paper lined baking sheet

3) Roast the squash for 40 minutes within the preheated oven at 400 F. Flip the squash over, and place it lower sides down on a baking sheet. Tip: you possibly can line the baking sheet with parchment paper for straightforward clean-up.

sliced butternut squash cut sides down on a parchment paper lined baking sheet

4) Put together the squash for stuffing. When the butternut squash is completed roasting, lower out small indentations within the cooked squash to organize it for stuffing. Utilizing a spoon, scoop out the flesh leaving a few 1-inch border alongside the perimeters.  See pictures for extra readability:
roasted butternut squash on the baking sheet

scooping out the flesh out of the roasted butternut squash on a baking sheet

roasted butternut squashed with the scooped out flesh leaving about a 1-inch border along the sides

5) Stuff the squash. Add again the scooped-out squash into the indentations of the butternut squash. Add feta cheese and spinach combination. Reheat within the oven at 350 F for about quarter-hour, if wanted.

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