Incredibly tasty oven-baked butternut squash with deliciously creamy feta cheese, walnuts, and rosemary. A simple but mighty recipe. Perfect for fall…or any other season, of course! 😉

Roasted butternut squash with feta and walnuts.

A delightful combination of roasted butternut squash wedges, silky feta cheese, crunchy walnuts, beautifully enhanced with earthy rosemary. So yummy! Easily and quickly prepared and astonishingly versatile in terms of food group compatibility!

Piqued your interest? Curious? You know what they say about curiosity and cats, right? J No worries here, just delicious food to be shared and enjoyed, my friends.

Find the recipe right here:

Roasted Butternut Squash with Feta Cheese

A simple recipe for oven-baked butternut squash with feta cheese, walnuts, and rosemary.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 4

Ingredients

Instructions

Preheat your oven to 350℉.
Peel the butternut squash, chop it in half, remove the seeds, and cut it into wedges or strips.
Marinate in olive oil, rosemary, salt, and pepper.
Transfer your veggie to a baking sheet lined with parchment paper and bake for approximately 20 minutes.
Once the 20 minutes are up, sprinkle the crumbled feta cheese and chopped walnuts evenly across the top. Continue baking for an additional 20-25 minutes.

Notes

This recipe yields approximately 4 side servings. If prepared as a main dish, the serving size will decrease, of course. 

Nutrition

Calories: 315kcal

Looking for more details?Scroll down to find extra tips and in-depth info about the recipe.

Additional Recipe Tips

In spite of the simplicity of the butternut squash with feta cheese recipe, here are a few more detailed instructions along with further helpful tips to ensure the best results:

Use a medium-sized butternut squash, weighing approximately 2.5 lbs. The remaining sliced pieces should weigh around 800-850 g. A little more or less won’t spoil the “soup”, so don’t sweat it too much.

Unsure of how to process butternut squash? I’m here to help. 😉 Simply peel the squash, remove both ends, then carefully cut it in half lengthwise (you can do so more easily by standing the squash upright). Use a spoon to scoop out the seeds and proceed with cutting the squash into strips, wedges, steaks, fries…however you prefer.

Four photos showing how a butternut squash is peeled and cut into chunks.

Ideally, the individual pieces should not exceed a thickness of 0.5”. If they’re cut too thick, they’ll brown too much on the outside while remaining undercooked.

Feel free to use fresh or dried rosemary. If you are a rosemary enthusiast, use roughly 2 tbsp. (finely chopped). If you’d like to keep the rosemary nuances a bit more subtle, use 1-1.5 tbsp.

Slices of butternut squash marinated in a bowl with oil and rosemary.

Make sure to evenly spread and not stack the squash when layering it on the baking sheet. By doing so, you will ensure that the baking is even and thorough.

Butternut squash spread out on a baking sheet.

The exact baking time will slightly vary depending on your oven, the size of the individual squash pieces, and the desired level of crispness. In testing this recipe, I used two different ovens, and the cooking times varied significantly. As a precaution, I recommend checking your dish throughout the baking process regularly and adjusting the cooking time as needed.

This recipe makes an excellent side dish to serve alongside your favorite meat or fish. As a main meal, the portion sizes will, of course, be smaller than the servings listed.

Roasted butternut wedges, feta, walnuts and rosmary on a plate.

Recipe Variations

The butternut and feta recipe can be adapted in many delicious ways. Here are some ideas to lean on and consider:

You are welcome to dice or cube your squash. Smaller pieces equal a shorter baking time.

Instead of rosemary, how about incorporating thyme?

I’ve deliberately kept it simple by using only salt and pepper. Of course, you may add whichever herbs and spices float your boat. 😉

A lover of the nutty crunch? Use other types of nuts, such as pecans, hazelnuts, or cashews instead of walnuts.

Craving a more intense aromatic flavor? Toss in some red onions. Slice them into half-moons, swirl them in the remaining marinade to soak up those delightful flavors, and simply add them to the dish along with the feta cheese and walnuts.