Description
A simple and delicious recipe for honey-roasted butternut squash with feta and hazelnuts, perfect for impressing your guests without much effort.
Ingredients
Scale
- 1 butternut squash (about 1kg)
- 3 tablespoons honey
- 1 tablespoon olive oil
- 100g feta cheese
- 50g hazelnuts
- 1 teaspoon fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Cut each half into slices about 2 cm thick.
- In a large bowl, toss the squash slices with olive oil, honey, thyme, salt, and pepper.
- Spread the slices on a lined baking sheet, leaving space between them.
- Roast in the oven for 25 to 30 minutes until tender and slightly caramelized.
- Remove from the oven and crumble feta over the warm slices.
- Sprinkle chopped hazelnuts on top and return to the oven for an additional 5 minutes.
- Serve in a lovely bowl and enjoy the compliments!
Notes
For alternatives, you can use goat cheese instead of feta and almonds or walnuts instead of hazelnuts. Maple syrup can substitute for honey for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg