Delicious and healthy this roasted butternut squash feta salad is the perfect side dish. If you are looking for some new healthy side dish ideas this recipe is simple to make and a great go-to for any occasion.
We love how versatile this butternut squash and feta salad is. Like our roasted heirloom carrot salad, this dish is perfect for the fall or holiday season but also works great as a delicious picnic or barbecue side dish.
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Ingredients and substitutions
- A small whole butternut squash - to substitute this recipe would also work well with pumpkin.
- Cooking oil - we used canola but go with your preferred non-flavoured cooking oil.
- A pinch of cumin seeds
- 2 sprigs of fresh rosemary - Sub with half a teaspoon of dried rosemary.
- Half an onion
- Salt and pepper - a good pinch of each to season
- Baby spinach - you could also use standard spinach chopped up. Substitute with mixed greens like arugula/ rocket or rainbow chard
- Feta cheese - we suggest 80 grams but go crazy and add more if you like!
- Sunflower seeds and almond slices - you can use a mix of nuts and seeds depending on what you have available. Pumpkin seeds, chopped walnuts or even pomegranate seeds work well with this dish.
- Extra virgin olive oil - to drizzle over at the end.
Step by step instructions
This recipe starts by browning the ingredients in an oven-proof pan to add a little extra colour and flavour then the whole dish pops in the oven to roast. It's that simple, let us walk you through it.
How to prepare butternut squash
- First, prepare your butternut squash. To do this cut the squash in half lengthways and then use a spoon to scoop out the seeds.
- Using a sharp peeler or knife peel or cut off the skin. I find it easy to do this after the butternut squash is cut in half and less messy after the seeds have been removed.
- Then cut the squash halves in half again, cutting just above the hollowed-out area to create even pieces (see image for reference).
- Then cut the butternut squash into evenly sized chunks.
- Preheat the oven to 200 °C (392 °F) Fan.
How to roast butternut squash
- To roast the butternut squash, start by pan-frying the ingredients to add a little extra colour to the dish. You will need a heavy-bottomed oven-proof dish, like a cast iron pan or skillet. Heat to high and add the onion. Then add the squash, onion (cut into wedges), cumin seeds, rosemary and a pinch of salt and pepper
- Let the ingredients brown in the hot pan then place the whole dish into your preheated oven and roast for around 25 minutes. The timing will vary depending on the size of the squash pieces. We recommend between 25-45 minutes, checking every 10 minutes.
To serve
- Once roasted, remove the dish from the oven add the spinach, let sit for a minute and then stir through.
- Place the roasted butter squash salad on your serving plate and crumble the feta over the top. Then sprinkle over the seeds and nuts and drizzle the dish with a little extra virgin olive oil. Serve alongside your favourite main and enjoy!
Serving suggestions
A versatile recipe this butternut squash feta salad is delicious served hot or at room temperature.
Perfect as is served alongside your main or dress with a little balsamic graze or a tarragon yoghurt salad dressing for a delicious stand-alone dish.
Dinner pairings
A great go-to side dish for your week day dinner this recipe would pair well with our oven-roasted chicken or our panko chicken.
Or serve as at your table for the next holidays and create a delicious feast for your guests. Try serving with our whole baked flounder or baked salmon.
Tips from the chef
- Equal-sized pieces - for even roasting, take time to cut the butternut squash into evenly sized chunks.
- Don't skip browning the vegetables - pan frying the butternut squash first adds an extra layer of colour and flavour to your dish.
Storage
If you have any leftovers they will keep well stored in an airtight container in the fridge for a day or two. I like to remove it from the fridge for 30 minutes before eating or pop it in the microwave for 40 seconds just to warm it a up little.
The leftovers are delicious for lunch and are perfect in a packed lunch for work.
Not only is butternut squash delicious roasted but it's packed full of health benefits too. Time to give this tasty butternut squash and feta salad a try!
Did you try the dish? Please leave a rating and review below. And if you have any questions about the recipe, feel free to ask us in the comment section below.
Happy cooking!
Recipe
Roasted Butternut Squash Feta Salad
Ingredients
- 1 Small Whole butternut Squash
- 2 tablespoon Cooking oil
- Pinch of Cumin seeds
- 2 Sprig Fresh rosemary
- ½ Onion (Cut into wedges)
- Salt and pepper
- 30 grams Baby spinach
- 80 grams Feta
Toppings
- 2 tablespoon Sunflower seeds
- 2 tablespoon sliced almonds
- 1 tablespoon Extra virgin olive oil
Instructions
- Preheat oven to
200 °C (392 °F)
Prepare the butternut squash
- Cut the squash in half and scoop out the seeds.
- Then peel and cut into half again.
- Cut the butternut squash into equal-sized chunks.
Roast the butternut squash
- Place a heavy-bottomed oven-proof pan on high heat. Add the oil and once it is hot add the butternut squash, onion, cumin seeds, rosemary and a pinch of salt and pepper.1 Small Whole butternut Squash, 2 tablespoon Cooking oil, Pinch of Cumin seeds, 2 Sprig Fresh rosemary, ½ Onion, Salt and pepper
- Allow the ingredients to brown in the pan, then place into the preheated oven, for around 25 minutes or untill the squash is roasted and soft. Time will vary depending on the size of the squash pieces.
- Once the squash is roasted, remove from oven and add the spinach, allow to sit for a minute then stir through.30 grams Baby spinach
To serve
- Place the roasted butternut squash onto your serving plate, and crumble the feta over the top.80 grams Feta, 2 tablespoon Sunflower seeds, 2 tablespoon sliced almonds, 1 tablespoon Extra virgin olive oil
- Then sprinkle the sunflower seeds and sliced almonds over the dish and drizzle with extra virgin olive oil. Serve and enjoy.
