Thursday, October 23, 2014

Roast Butternut Squash with Feta and Honey

This was soooo yummy! I am ready to make this again. I found this recipe over at Not Quite Nigella. I made only one change - I used Agave Nectar in place of Honey.

1 butternut squash, 1.3 lbs
3 Tbsp olive oil
2 Tbsp sesame seeds
3 Tbsp agave
1 Tbsp balsamic vinegar
1.7 oz feta cheese crumbles
1/2 tsp red pepper flakes, optional
salt and pepper to taste

Preheat oven to 410, 385 for RV and convection ovens. Line baking sheet with parchment. Peel and cut squash into bite sized pieces, removing the seeds. In plastic bag toss the squash with the oil. Spread out on baking sheet. Bake for 20 minutes. Remove from the oven and sprinkle with the sesame seeds. Return to oven and continue baking for 10 minutes. In small bowl mix together agave and vinegar.
Remove the squash from the oven. Drizzle with the agave mix, sprinkle with the feta and the pepper flakes. Season to taste.
Serve and enjoy!

Shared with:

 Ms. enPlace

1 comment:

  1. All the flavors in this squash sound really good. ..sweet, tart, salty from feta (which I love). This would be a nice thanksgiving side dish. Thanks for sharing, Terry.


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