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

Roasted Butternut Squash with Feta and Spinach is a healthy, meatless, gluten-free, and vegetarian meal that your whole family will love! For a vegan version, use vegan Feta cheese. This easy recipe is a perfect addition to the holiday menu (Thanksgiving and Christmas) and is also great for an easy weeknight meal.

Course Main Course, Side Dish

Cuisine American, Mediterranean

Keyword butternut squash with feta and spinach, stuffed butternut squash

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 582kcal

Author Julia

Ingredients

Butternut squash

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

Feta cheese and spinach mixture

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

Garnish

fresh herbs (rosemary, thyme)

US Customary - Metric

Instructions

How to roast butternut squash

Preheat oven to 400 F.
Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
Turn the squash over, and place it cut sides down on a baking sheet. Tip: you can line the baking sheet with parchment paper for easy clean-up.
Roast in the preheated oven at 400 F for 40 minutes.
Proceed with the rest of the recipe while the squash is in the oven.

Make feta cheese and spinach mixture

In a large, high-sided skillet, heat olive oil on medium heat and add chopped fresh spinach, smoked paprika, and chili powder. Cook for about 5 minutes until the spinach wilts. If there is any liquid in the pan, drain it. Remove from heat.
Add crumbled feta cheese to the skillet and stir it in very well with cooked spinach.
Season with more smoked paprika, chili powder, salt, and freshly ground pepper, if desired.

How to stuff butternut squash

By this time, you have roasted the butternut squash for 40 minutes. Remove it from the oven and turn cooked squash halves cut sides up.
Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides. (For reference, I provide the step-by-step photos, including for this step, below this recipe card).
Add back the scooped-out squash into the indentations of the butternut squash.
Warm up the feta cheese and spinach mixture in the skillet. Divide the feta and spinach mixture among the 4 halves and stuff the squash until the mixture is leveled.
Top the stuffed butternut squash with toasted pine nuts and fresh herbs.

Notes

How to toast pine nuts

Spread the pine nuts on a rimmed baking sheet in one layer. Toast them in the preheated oven at 350 F for about 5 minutes. Watch the nuts and check them often as they can burn quickly!

Nutrition