Healthy Mediterranean Food

Baked Butternut Squash with Feta

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Baked Butternut Squash with Feta
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in

Healthy, because

Even smarter

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.

Ingredients

for
4
Ingredients
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
salt
freshly ground peppers
How healthy are the main ingredients?
FetaPine nutsolive oilButternut squashonionparsley

Preparation steps

1.

Preheat the oven to 375°F.

2.
Cut out the flesh from two of the squash halves and roughly chop. Set to one side.
3.
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.
4.
Stir well and cook for a further minute. Season to taste with salt and pepper.
5.
Spoon into the butternut squash halves. Arrange in a roasting tray and drizzle with the remaining oil.
6.
Roast for 45-50 minutes until the squash is tender to the point of a knife.
7.
Remove from the oven and garnish with pomegranate seeds and pine nuts before serving.