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Baked butternut squash
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5 from 1 vote

Roasted butternut squash

Roasted butternut squash stuffed with pecans, cranberries & feta, is the perfect fall side dish when you crave something comforting!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: baked butternut squash, baked squash, baked squash recipe, baked stuffed squash, roasted butternut squash, roasted squash, stuffed butternut squash
Servings: 4 people
Calories: 389kcal
Author: Petro Neagu

Ingredients

  • 1 Butternut squash
  • 2 Tbsp olive oil
  • 1/2 Tsp dried oregano
  • 1/2 Tsp dried rosemary
  • 1/2 Tsp onion powder
  • 1/2 Tsp salt
  • 1/2 Cup pecans chopped
  • 1/4 Cup dried cranberries
  • 3 Tbsp honey
  • 2 Tbsp butter
  • 3 Tbsp feta cheese crumbled

Instructions

  • Preheat oven to 400 F.
  • Cut a butternut squash in half. Rub each half in olive oil and place in a baking tray.
  • Sprinkle with dried oregano, rosemary, onion and salt and take to the oven.
  • Bake for 35 minutes or until soft.
  • Remove from oven and with the help of a spoon scoop out the seeds and discard. Also scoop out some of the flesh.
  • In a saucepan over medium heat melt the butter.
  • Add the scooped out flesh and a pinch more of salt.
  • Add pecans, cranberries and honey and mix until everything is incorporated.
  • Remove from fire and add the feta cheese.
  • Fill each butternut squash and serve.

Nutrition

Serving: 1g | Calories: 389kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 490mg | Potassium: 738mg | Fiber: 6g | Sugar: 23g | Vitamin A: 20172IU | Vitamin C: 40mg | Calcium: 170mg | Iron: 2mg
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