Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
This recipe combines caramelized roasted butternut squash with creamy feta, sweet-tart pomegranate, herbs and a slightly sweet-tangy drizzle. Similar versions use tahini, pomegranate and feta for a Mediterranean-style finish.
Ingredients
For the Squash
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp honey or maple syrup
For the Topping
- ½ cup crumbled feta cheese
- ½ cup pomegranate seeds
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp sesame seeds
- 1 tbsp pumpkin seeds, optional
- ½ tsp dried chili flakes, optional
Creamy Drizzle
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp honey
- 1–2 tbsp warm water
- Pinch of salt
Instructions
- Preheat oven to 425°F (220°C).
- Peel and cut the butternut squash into evenly sized cubes.
- Place squash on a large baking sheet.
- Add olive oil, paprika, garlic powder, oregano, cumin, salt, pepper and honey.
- Toss well until every piece is coated.
- Spread the cubes into a single layer so they roast instead of steaming.
- Roast for 25–35 minutes, turning halfway through, until tender and deeply golden around the edges. Roasting at high heat helps develop the caramelized flavor.
- Meanwhile, whisk tahini, lemon juice, honey and salt together.
- Add warm water little by little until the sauce becomes smooth and pourable.
- Transfer the hot roasted squash to a serving platter.
- Drizzle generously with the tahini sauce.
- Sprinkle over feta, pomegranate seeds, parsley and sesame seeds.
- Finish with a little black pepper and chili flakes.
- Serve warm and enjoy!
Nut Information
Contains:
- Tahini is made from sesame seeds, which are a seed rather than a tree nut, but sesame is a major food allergen in many countries.
- The optional pumpkin/sesame seeds are also seeds.
Optional nuts:
You can add chopped pistachios or walnuts for extra crunch. Similar roasted squash recipes use pistachios with feta and tahini.
Nut-free version:
Leave out pistachios and walnuts and use only seeds if desired. For allergies, check packaged tahini, feta and seasonings for cross-contact warnings.
Approx. Nutrition
Per serving, estimated:
- Calories: 300–350 kcal
- Protein: 7–9 g
- Carbohydrates: 40–45 g
- Fat: 14–17 g
- Fiber: 6–8 g
- Sugar: 15–20 g
Actual nutrition will vary according to the amount of feta, oil, honey and toppings used. A comparable roasted butternut squash recipe reports about 299 calories per cup.
Q&A
Q: Can I use frozen butternut squash?
Yes. Roast it directly from frozen, but allow extra cooking time and avoid overcrowding the pan.
Q: Can I make this without feta?
Yes. Use dairy-free feta or simply leave it out.
Q: Can I make it vegan?
Yes! Use maple syrup instead of honey and vegan feta or omit the feta.
Q: How do I make the squash extra crispy?
Cut the cubes evenly, don’t overcrowd the baking sheet, and roast at 425°F/220°C.
Q: Can I prepare it ahead?
Yes. Roast the squash ahead and refrigerate it. Reheat in a hot oven before adding the fresh toppings.
Q: Can I use sweet potato instead?
Absolutely. Sweet potato works very well with feta, pomegranate and tahini.
Q: What should I serve it with?
It works beautifully as a side dish with grilled chicken, fish, roasted meat, rice or a fresh salad.