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Butternut squash makes for a quick and easy side dish that pairs well with almost anything.

Originally Posted: March 19, 2022

Feta added to butternut squash — Finished dish of roasted butternut squash topped with feta and bacon bits.

Total Time: 30 – 35 minutes

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Table of Contents

Intro

This is a spruced up version of a side dish I used to cook when working in a grocery store deli as the evening cook. The original recipe was just cubed butternut squash, rosemary, salt, feta cheese, and salt. After making it a few times for my family, I decided to try adding some more goodies, including some homemade Maple Candied Walnuts.

Ingredients

2 Butternut Squashes, cubed (or maybe two bags pre-cubed)
Rosemary sprigs
Feta cheese crumbles
Olive Oil drizzle
Maple Syrup drizzle (optional)
Salt, 3 pinches
Bacon bits (optional)
Crushed candied walnuts (10 oz bag crushed walnuts candied in caramelized maple syrup and salt; recipe here)

Equipment

Baking dish or tray
Oven
Optional: Smoker (instead of oven, for an extra smokey flavor)

Written Instructions

Total Time: 30 – 35 minutes

Preheat oven (or smoker) to 400°F/204°C.

Note: I made the homemade Maple Candied Walnuts a day ahead. It was my first time making them, and I never realized how easy it was beforehand.

Peeled and chopped butternut squash — Peel, chop, deseed, and cube your butternut squashes. Or buy the bagged stuff that’s already cubed.

Deseeded butternut squash — Peel, chop, deseed, and cube your butternut squashes. Or buy the bagged stuff that’s already cubed.

Start by peeling, deseeding, and cubing butternut squashes (if whole). Chop up the leaves of three sprigs of rosemary. In a baking dish, toss with oil and maple syrup (optional) and add 3 pinches of salt and the chopped rosemary. Place three more whole rosemary sprigs on top.

Olive oil for butternut squash — Toss with olive oil, maple syrup (optional), and salt.

Maple syrup for butternut squash — Toss with olive oil, maple syrup (optional), and salt.

Fresh chopped rosemary — I think I chopped 3 or 4 sprigs of rosemary to mix into the squash mixture and then put three whole sprigs on top (we used to do that in the deli, gives the squash a rosemary aroma). Once it’s mixed, it’s ready for the oven or smoker.

Butternut squash tossed with ingredients — I think I chopped 3 or 4 sprigs of rosemary to mix into the squash mixture and then put three whole sprigs on top (we used to do that in the deli, gives the squash a rosemary aroma). Once it’s mixed, it’s ready for the oven or smoker.

Place in oven (or smoker) and cook for 30 – 35 minutes. While it’s cooking, slice and fry up your bacon bits. I like to use Hempler’s shoulder bacon for a lot of things these days; it’s moderately healthier and has a great flavor and texture.

Shoulder bacon, diced — Lately I’ve been really into this Hempler’s shoulder bacon. It has 40% less fat, but still has great flavor. It’s texture is somewhere between bacon and spiral-cut ham.

Once the oven timer is done, remove from oven and set on a cooling rack. Remove the whole rosemary sprigs if you used them. Allow to cool, then add crumbled feta cheese, candied walnuts, and bacon bits. Serves 6 to 8, and pairs very nicely with meat dishes such as sous vide steak.

Butternut squash out of the oven — Once the squash comes out of the oven (or smoker), discard the three rosemary sprigs if you used them.

Bacon bits added to butternut squash — After the squash has cooled off a little, add the bacon bits, candied walnuts, and crumbled feta cheese.

Bacon bits and candied walnuts mixed into squash — After the squash has cooled off a little, add the bacon bits, candied walnuts, and crumbled feta cheese.

Roasted Butternut Squash with Rosemary and Feta

An easy side dish that hits sweet, salty, and savory flavor notes.

Print Recipe

Prep Time 20

Cook Time 30

Cooling Time 20

Total Time 1 10

Course Side Dish

Cuisine American

Calories 160 kcal

Equipment

1 Baking Dish
1 Oven
1 Smoker (optional, instead of oven)

Ingredients

2 Butternut Squashes, cubed (or maybe two bags of pre-cut squash)
6 Rosemary Sprigs
Feta Cheese Crumbles
Olive Oil
Maple Syrup
3 pinches Salt
4 slices Bacon Bits
10 oz Crushed Candied Walnuts

Instructions

Preheat oven (or smoker) to 400°F/204°C.
Peel, deseed, and cube butternut squashes (if whole).
Chop up the leaves of three sprigs of rosemary.
Add butternut squash, oil, maple syrup, chopped rosemary, and salt, and toss to coat. Place three whole rosemary sprigs on top of the mixture.
Place in oven and set timer to 30 – 35 minutes.
While squash is roasting, chop up and fry bacon bits.
Once timer is done, remove from oven and allow to cool. Remove whole rosemary sprigs.
Add crumbled feta cheese, candied walnuts, and bacon bits.
Serves 6 to 8. Pairs well with meat or poultry dishes.

Intro

Ingredients

Equipment

Written Instructions

Roasted Butternut Squash with Rosemary and Feta

Equipment

Ingredients

Instructions

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