Butternut squash makes for a quick and easy side dish that pairs well with almost anything.
Originally Posted: March 19, 2022
Total Time: 30 – 35 minutes
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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.
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.
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.
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.
Roasted Butternut Squash with Rosemary and Feta
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.