Description
A sweet and savory fall dish featuring tender, caramelized butternut squash topped with creamy feta, crunchy walnuts, and a spicy-sweet honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, smoked paprika, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until squash is tender and caramelized at the edges.
- While squash roasts, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside.
- In a small bowl, mix honey and red pepper flakes to make the hot honey drizzle.
- Arrange roasted squash on a serving platter, top with crumbled feta and toasted walnuts, and drizzle with hot honey before serving.
Notes
You can customize the seasonings to taste.