Healthy Mediterranean Food
Baked Butternut Squash with Feta
8,9 / 10
ready in 1 hr 15 min.
This delicious butternut squash dish is rich in protein and calcium from the feta.
If you don't have feta available, goat cheese makes a good substitute.
Author of this recipe:
- 2 medium Butternut squash (split in half with seeds scooped out)
- ¼ cup olive oil
- 2 onions (finely sliced)
- 3 cups cooked Le Puy lentils
- 1 cup Feta (cubed)
- 1 flat leaf parsley (finely chopped)
- 2 Tbsps balsamic vinegar
- 1 pomegranate (halved with seeds removed)
- ½ cup Pine nuts
- freshly ground peppers
Preheat the oven to 375°F.
Cut out the flesh from two of the squash halves and roughly chop. Set to one side.
Heat half of the olive oil in a large frying pan set over a medium heat until hot. Add the onion and fry for 3-4 minutes before adding the lentils, feta, parsley, chopped squash, and balsamic vinegar.
Stir well and cook for a further minute. Season to taste with salt and pepper.
Spoon into the butternut squash halves. Arrange in a roasting tray and drizzle with the remaining oil.
Roast for 45-50 minutes until the squash is tender to the point of a knife.
Remove from the oven and garnish with pomegranate seeds and pine nuts before serving.