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Roasted Butternut Squash with Feta and Pomegranate Salsa

A delightful dish featuring caramelized butternut squash topped with creamy feta and refreshing pomegranate salsa, perfect for impressing guests or enjoying as a family meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Mediterranean
Calories: 250
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
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 1 cup whipped feta Use half of the recipe if making full whipped feta.
  • 1 cup pomegranate salsa Use half of the recipe if making full pomegranate salsa.
  • Optional garnish: fresh greens Serve as a bed for the squash.

Method
 

Preparation
  1. Preheat the 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.
  4. Drizzle with olive oil, then toss the squash to coat all sides evenly.
  5. Sprinkle with kosher salt.
Cooking
  1. Roast the squash for 30 to 40 minutes, flipping the pieces after 20 minutes, until they caramelize at the edges and become tender throughout.
  2. Once cooked, remove the squash from the oven and allow it to cool for a few minutes.
Serving
  1. Place fresh greens on a serving platter if desired.
  2. Arrange the roasted squash on top.
  3. Spoon about 1 tablespoon of whipped feta over each wedge of squash, followed by the pomegranate salsa.
  4. If you like, garnish with chopped fresh parsley.
  5. Serve any remaining whipped feta and pomegranate salsa in small bowls on the side.

Notes

For added flavor, consider tossing the squash with minced garlic or a pinch of cumin. A drizzle of honey before serving adds sweetness. Monitor cooking times closely, as they can vary.