Roasted Butternut Squash with Feta and Spinach is a healthy, meatless, gluten-loose, and vegetarian meal that your complete circle of relatives will love! For a vegan model, use vegan Feta cheese. This clean recipe is a perfect addition to the vacation menu (Thanksgiving and Christmas) and is likewise superb for an easy weeknight meal.
Ingredients : Roasted Butternut Squash with Feta and Spinach
Butternut squash
2 butternut squash medium
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper freshly floor
Feta cheese and spinach aggregate
1 tablespoon olive oil
10 oz.Spinach fresh, chopped
¼ teaspoon smoked paprika
¼ teaspoon chili powder
6 ozcrumbled feta cheese
4 oz.Pine nuts toasted
Garnish
clean herbs (rosemary, thyme)
METHOD
How to roast butternut squash
Preheat oven to four hundred F.
Prepare the butternut squash. Slice each one in half of lengthwise. Keep palms faraway from the knife to avoid damage. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place butternut squash cut aspects up on a baking sheet. Drizzle the reduce aspects 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 facets down on a baking sheet. Tip: you can line the baking sheet with parchment paper for easy smooth-up.
Roast in the preheated oven at 400 F for forty minutes.
Proceed with the rest of the recipe even as the squash is in the oven.
Make feta cheese and spinach combination
In a huge, high-sided skillet, warmth olive oil on medium warmth and upload chopped clean spinach, smoked paprika, and chili powder. Cook for about five mins till the spinach wilts. If there may be any liquid in the pan, drain it. Remove from warmness.
Add crumbled feta cheese to the skillet and stir it in thoroughly with cooked spinach.
Season with more smoked paprika, chili powder, salt, and freshly ground pepper, if favored.
How to stuff butternut squash
By this time, you’ve got roasted the butternut squash for forty minutes. Remove it from the oven and turn cooked squash halves cut sides up.
Let it cool barely. Using a spoon, scoop out the flesh leaving about a 1-inch border alongside the sides.
Add returned the scooped-out squash into the indentations of the butternut squash.
Warm up the feta cheese and spinach combination within the skillet. Divide the feta and spinach combination among the four halves and stuff the squash till the aggregate is leveled.
Top the crammed butternut squash with toasted pine nuts and clean herbs.
