Roasted Butternut Squash with Feta and Spinach is a healthy, meatless, gluten-free, high-in fiber, and vegetarian meal that your entire household will enjoy! For a vegan variation, utilize vegan Feta cheese. This simple recipe will make a healthy addition to the vacation menu (Thanksgiving and Christmas) and is likewise terrific for a simple weeknight meal.
Roasted Butternut Squash with Feta and Spinach
This packed butternut squash recipe could not get any much easier. The butternut squash is very first roasted in the oven for about 40 minutes. In the meantime, you will prepare a basic yet scrumptious filling made with feta cheese and spinach (skilled with smoked paprika and chili powder)! After the butternut squash is roasted, things it with the tacky filling and leading it with toasted pine nuts! That’s it! It’s healthy, meatless, gluten-free, high-in fiber, and vegetarian Serve it as a meatless primary or side dish.Easy enough to make it on a hectic weeknight, yet the discussion is so enticing that you can serve it when you have visitors or business over.
Vacation side meal
If you’re trying to find a healthy, meatless, and vegetarian side meal to contribute to your vacation menu, this packed butternut squash with feta and spinach fits the costs! Make it for Thanksgiving, Christmas, and even Brand-new Year’s Eve! This lively meal will include colors to any vacation menu.
Butternut squash nutrition
Butternut squash is an extremely healthy veggie that needs to certainly become part of your menu, specifically while it remains in season. This winter season squash is an outstanding source of vitamins A, B6, C, and E, along with numerous minerals, consisting of magnesium, manganese, and potassium. Butternut squash is likewise abundant in dietary fiber.
Main ingredients
- Butternut squash is a winter season squash with a stunning orange color that has a sweet and nutty taste. Enjoyable truth: Did you understand that in Australia it’s called butternut pumpkin?
- Feta cheese has a soft texture and briny taste – a fantastic combination with the sweet taste of the butternut squash!
- Spinach – I prepared fresh spinach, however frozen spinach can definitely be utilized! Ensure to thaw it and drain it from any liquid. I would even pat it dry with paper towels.
- Pine Nuts For finest outcomes, toast the pine nuts quickly in the preheated oven at 350 F for about 5 minutes till they turn golden. Toasted pine nuts taste a lot better than raw. However take care and enjoy them at all times as they can burn actually quickly.
- Spices consist of smoked paprika, chili powder, salt, and newly ground black pepper.
- Olive oil is utilized to brush butternut squash for roasting it in the oven. I likewise utilized it to prepare spinach.
Can you make it ahead?
Naturally! Follow these suggestions:
- You can put together the entire meal (omitting the pine nuts) in an oven-safe big pan, cover it with the cover (or foil), cool it, and bake it within 3 days. Since all the ingredients are currently prepared, this meal is best for meal preparation!
- Another alternative is to roast the butternut squash approximately 3 days ahead of time and after that continue with the remainder of the recipe when you’re prepared.
Replacements
- Winter season squash. You can utilize either butternut squash or acorn squash. When utilizing acorn squash, bear in mind that they are smaller sized in size and bake quicker in the oven (about thirty minutes in the preheated oven at 400 F).
- Greens. You can utilize spinach, kale, or arugula. Or a mix of these greens!
- Cheese. You can utilize Parmesan, Asiago, or Gruyere cheese rather of Feta. Or, shredded Mozzarella cheese.
Storage and Reheating Tips
- Refrigerator. Cool the remaining packed butternut squash in an airtight container for approximately 4 days.
- Reheat in the oven. Reheat it in the preheated oven at 350 F for about thirty minutes.
- Reheat in the microwave. For finest and fastest outcomes, get rid of the feta and spinach mix out of the butternut squash. Reheat the cheese mix in the microwave individually from the roasted butternut squash halves. Then include back the cheese mix into the butternut squash.
What sides to serve with packed butternut squash
Other packed butternut squash recipes you may like
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 entire household will enjoy! For a vegan variation, utilize vegan Feta cheese. This simple recipe is a best addition to the vacation menu (Thanksgiving and Christmas) and is likewise terrific for a simple weeknight meal.
Ingredients
Butternut squash
- 2 butternut squash medium
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper newly ground
Feta cheese and spinach mix
- 1 tablespoon olive oil
- 10 oz spinach fresh, sliced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 6 oz fell apart feta cheese
- 4 oz pine nuts toasted
Garnish
- fresh herbs (rosemary, thyme)
Guidelines
How to roast butternut squash
-
Preheat oven to 400 F.
-
Prepare the butternut squash. Slice every one in half lengthwise. Keep fingers far from the knife to prevent injury. Utilize a spoon to dig the seeds and fleshy hairs contended the seeds.
-
Location butternut squash cut sides up on a flat pan. Sprinkle the cut sides of butternut squashes with olive oil and rub the oil into the squash. Season kindly with salt and pepper.
-
Turn the squash over, and location it cut sides down on a flat pan. Pointer: you can line the baking sheet with parchment paper for simple clean-up.
-
Roast in the preheated oven at 400 F for 40 minutes.
-
Continue with the remainder of the recipe while the squash remains in the oven.
Make feta cheese and spinach mix
-
In a big, high-sided frying pan, heat olive oil on medium heat and include sliced fresh spinach, smoked paprika, and chili powder. Prepare for about 5 minutes till the spinach wilts. If there is any liquid in the pan, drain it. Eliminate from heat.
-
Include collapsed feta cheese to the frying pan and stir it in extremely well with prepared spinach.
-
Season with more smoked paprika, chili powder, salt, and newly ground pepper, if wanted.
How to pack butternut squash
-
By this time, you have roasted the butternut squash for 40 minutes. Eliminate it from the oven and turn prepared squash halves cut sides up.
-
Let it cool somewhat. Utilizing a spoon, dig the flesh leaving about a 1-inch border along the sides. (For recommendation, I offer the detailed pictures, consisting of for this action, listed below this recipe card).
-
Include back the scooped-out squash into the imprints of the butternut squash.
-
Heat up the feta cheese and spinach mix in the frying pan. Divide the feta and spinach mix amongst the 4 halves and things the squash till the mix is leveled.
-
Leading the packed butternut squash with toasted pine nuts and fresh herbs.
Notes
Nutrition
Nutrition Details
Roasted Butternut Squash with Feta and Spinach
Quantity per Serving
% Daily Worth *
* Percent Daily Worths are based upon a 2000 calorie diet plan.
Nutrition Disclaimer:
The dietary info on this site is just a quote and is offered benefit and as a courtesy just. The precision of the dietary info for any recipe on this website is not ensured. It needs to not be utilized as a replacement for an expert nutritional expert’s suggestions.
How to roast butternut squash (step-by action pictures)
This is a fast introduction with detailed pictures For a total and in-depth recipe, utilize the recipe card above.
1) Slice each butternut squash in half lengthwise. Keep fingers far from the knife to prevent injury. Utilize a spoon to dig the seeds and fleshy hairs contended the seeds.
2) Sprinkle the cut sides of butternut squashes with olive oil and season with salt and pepper.
3) Roast the squash for 40 minutes in the preheated oven at 400 F. Turn the squash over, and location it cut sides down on a flat pan. Pointer: you can line the baking sheet with parchment paper for simple clean-up.
4) Prepare the squash for packing. When the butternut squash is done roasting, eliminated little imprints in the prepared squash to prepare it for packing. Utilizing a spoon, dig the flesh leaving about a 1-inch border along the sides. See pictures for more clearness: 
5) Things the squash. Include back the scooped-out squash into the imprints of the butternut squash. Include feta cheese and spinach mix. Reheat in the oven at 350 F for about 15 minutes, if required.
[ad_2]
