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Roasted Butternut Squash with Rosemary and Feta

An easy side dish that hits sweet, salty, and savory flavor notes.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
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.