Roasted butternut squash with pine nuts and feta

    1 hour 20 min

    When autumn arrives, this dish of butternut squash baked with onions and grapes and topped with pine nuts and feta cheese is perfect for the season.

    9 people made this

    Serves: 8 

    • 1 butternut squash, peeled and cut into 2.5cm cubes
    • 1 large onion, cut into 2.5cm cubes
    • 220g red seedless grapes
    • salt and freshly ground black pepper
    • 2 tablespoons butter
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon herbes de Provence
    • 30g pine nuts
    • 60g feta cheese, crumbled

    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

    1. Preheat the oven to 220 C / Gas 7. Place the rack in the centre of the oven.
    2. Mix the squash and onion together in a roasting tin. Mix in the grapes and season with salt and pepper.
    3. Melt the butter, then whisk in the olive oil and the herbs. Pour the buttery mixture over the squash, onion and grapes and toss to coat thoroughly.
    4. Roast in the oven for about 45 minutes, turning once at 20 minutes. Check for doneness. The squash should be slightly crisp on the surface.
    5. While the squash is roasting, toast and chop the pine nuts. Remove the squash from the oven, transfer it to a serving dish and sprinkle the pine nuts and crumbled feta over it. Serve straightaway or at room temperature.

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    Reviews in English (1)


    Used raisins (no grapes), would add onions and grapes halfway through cooking to avoid burning. Second time round added green pepper, celery and mushrooms.  -  02 Jan 2018