Roasted Butternut Squash with Feta and Pistachios

This roasted butternut squash with feta and pistachios is a vibrant and elegant dish that highlights the natural sweetness of squash complemented by tangy feta and the delicate crunch of toasted pistachios. It is both visually appealing and deeply flavourful, making it suitable as a side dish or a light vegetarian main course.

Why You’ll Love This Recipe

This recipe balances contrasting flavours and textures with sophistication. The caramelised squash offers warmth and sweetness, the feta contributes savoury sharpness, and the pistachios introduce a subtle nutty crunch. Fresh herbs and a drizzle of olive oil tie the elements together. The preparation is simple, yet the result feels refined, making it ideal for entertaining or elevating everyday meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

butternut squash
olive oil
salt
pepper
paprika
garlic powder
crumbled feta cheese
pistachios, toasted
fresh parsley or mint
lemon juice (optional)

Directions

1. Preheat the oven to 200°C (400°F).

2. Peel and cube the butternut squash into even pieces.

3. Toss the squash with olive oil, salt, pepper, garlic powder, and paprika.

4. Spread the seasoned squash onto a baking tray in a single layer.

5. Roast for 25–30 minutes, turning halfway, until caramelised and tender.

6. Once roasted, transfer the squash to a serving dish.

7. Sprinkle generously with crumbled feta.

8. Add toasted pistachios for crunch.

9. Finish with fresh herbs and a drizzle of lemon juice if desired.

Servings and Timing

Serves 3–4 people.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: approximately 45 minutes

Variations

– Use goat cheese instead of feta for a creamier, milder flavour.
– Add roasted red onions for additional sweetness.
– Incorporate a drizzle of balsamic glaze for tangy richness.
– Replace pistachios with pecans or walnuts.
– Add chickpeas for a more substantial vegetarian entrée.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the oven at 180°C (350°F) until warmed through for best texture.
Microwaving is acceptable but may soften the pistachios; add fresh nuts after reheating if desired.

FAQs

Can I use frozen butternut squash?

Yes, though fresh squash produces better caramelisation. If using frozen, ensure it is well dried before roasting.

How small should I cut the squash?

Cut into evenly sized cubes to ensure consistent roasting and texture.

Can I omit the cheese?

Yes, the recipe remains flavourful without feta, though the cheese adds pleasant tang.

Should I peel the squash?

Yes. Butternut squash skin does not soften sufficiently during roasting.

Can I prepare this dish ahead of time?

You may roast the squash in advance and assemble with feta and pistachios just before serving.

How do I toast pistachios?

Toast them in a dry skillet over medium heat for a few minutes until fragrant.

Can I serve this cold?

Yes, it works well as a chilled salad or side dish.

Can I add spices such as cumin or cinnamon?

Certainly. Both complement the natural sweetness of the squash.

Is this dish suitable for vegans?

Omit the feta or use a plant-based alternative.

Can I roast the squash with the pistachios?

No. The nuts may burn; add them after roasting.

Conclusion

Roasted butternut squash with feta and pistachios is a delightful blend of sweet, savoury, and nutty elements. Simple preparation yields a visually striking dish suitable for seasonal menus, gatherings, or everyday dining. With its flexibility and dependable flavour profile, this recipe offers a polished yet approachable addition to any table.

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