Remember that viral baked feta and tomato pasta? Let’s run with that idea and bring it into fall. Sweet roasted butternut squash, salty feta and a little punch from lots of apple cider vinegar makes this the perfect warm topper for crusty bread. Leftovers on day two/three are arguably even better tossed with a few cups of cooked farro.
This might just be my new go-to autumn app.
(Want to watch a reel of me making this on Instagram, head here.
Ingredients
- 1 small/med butternut squash, peeled and cubed
- 3 tbsp evoo + a drizzle more for feta
- Kosher salt (I used 1 scant tsp Diamond crystal, use half if Morton’s brand)
- Pinch red pepper flakes
- Few shakes granulated garlic (optional)
- 4 tbsp cider vinegar (1/4 cup)
- 2 tbsp maple syrup
- 6-8 oz feta sliced into 1 inch thick pieces if necessary
- Few sprigs fresh thyme
- Handful fresh mint leaves
- 1/2 cup toasted walnuts, chopped (optional)
Method
- Preheat oven to 425. Toss cubed squash with evoo, salt, red pep flakes and granulated garlic on parchment lined sheet pan. Bake for 20 min or until very well bronzed on one side.
- Transfer roasted squash to 4 qt baking dish. Top with cider vin and maple syrup, toss and make room for feta. Nuzzle the feta within the squash and top with thyme and a drizzle more of evoo. Return to top shelf of oven and bake for an additional 20-25 min until feta is nicely bronzed and syrup has reduced. Remove from oven and top with mint and toasted walnuts. Serve with crust bread.
Serves 4-8 depending on how it is served. Leftover delicious tossed with farro.
Love this recipe and want another baked veg/cheese appetizer? Try these Balsamic Roasted Peppers with Creamy Goat Cheese.