Healthy Mediterranean Food
Baked Butternut Squash with Feta
(1 vote)
(1 vote)
Health Score:
98 / 100
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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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