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Roasted Butternut Squash with Feta and Pomegranate Salsa

A delicious dish featuring warm, caramelized butternut squash paired with creamy feta and vibrant pomegranate salsa, perfect for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large or 2-3 mini butternut squash, peeled and cut into 1-inch wide wedges (about 2½ pounds) Provides comforting sweetness that caramelizes beautifully in the oven.
  • 2 tablespoons olive oil Adds richness and helps in roasting the squash evenly.
  • ½ teaspoon Kosher salt Enhances the natural flavors.
  • 1 cup Whipped Feta Use half; brings a tangy richness.
  • 1 cup Pomegranate Salsa Adds a delightful crunch and burst of flavor.
  • to taste Fresh greens Optional garnish to elevate presentation.

Method
 

Preparation
  1. Preheat your oven to 400° F (200° C).
  2. Line a rimmed baking sheet with parchment paper.
  3. Place the squash wedges on the baking sheet in a single layer and drizzle olive oil over them, ensuring each piece is coated.
  4. Sprinkle the Kosher salt over the wedges.
Cooking
  1. Roast the squash for 30 to 40 minutes, flipping them after 20 minutes.
  2. Look for caramelization around the edges and check that the squash is tender throughout.
  3. Once done, remove the squash from the oven and allow it to cool briefly.
Serving
  1. If desired, place fresh greens on a large serving platter.
  2. Arrange the roasted squash wedges on top of the greens.
  3. Spoon the Whipped Feta over each squash wedge, using about 1 tablespoon per piece.
  4. Add generous spoonfuls of the Pomegranate Salsa over the feta and squash.
  5. Optional: Garnish with chopped fresh parsley.
  6. Serve any remaining Whipped Feta and Pomegranate Salsa in small bowls alongside.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enhance flavor by adding diced garlic to the olive oil before roasting or a sprinkle of cayenne for a kick. Cut the squash evenly for uniform cooking.