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Roasted Butternut Squash and Feta

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    463 per serving


  • 1 x butternut squash
  • 1tbsp olive oil
  • 1 x garlic clove, crushed
  • 1 x red onion, thinly sliced
  • 6 x stems chard, thinly sliced
  • 3tbsp breadcrumbs
  • 1tbsp thyme leaves
  • 50g feta, crumbled
  • 2tbsp pine nuts
  • Salt and pepper to taste

        Cooking Directions

        1. Heat the oven to 200°C.
        2. Cut the squash in half lengthways and scoop out the seeds and any fibrous bits. Using a sharp knife, score the flesh in a criss-cross at 1cm intervals. Brush with a little olive oil. Place on a baking tray and place in the oven and cook for 35 mins.
        3. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic and onion and cook, for 5 mins.
        4. Add the chard and breadcrumbs to the frying pan and cook, for a further 3-4 mins or until the chard has softened. Stir regularly.
        5. Add in the thyme, feta and pine nuts. Season with salt and pepper.
        6. Remove the squash from the oven and fill the cavity of each with the mixture. Return to the oven and cook for a further 10-15 mins, or until tender.