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Butternut Squash Salad with Feta Cheese and Caramelized Onions
Butternut Squash Salad with Feta Cheese and Caramelized Onions
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in a cozy winter squash salad, versatile with butternut, acorn, or sweet potatoes.
Ingredients:
  • 1 butternut squash, halved and seeded
  • 1 tablespoon olive oil
  • 2 red onions, sliced
  • 4 tablespoons pine nuts
  • 5 ounces crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil, or to taste
  • 1 tablespoon balsamic vinegar, or to taste
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C). Place the butternut squash in a baking dish, cut-side down, and add 1/2 inch of water to the dish.
  • Roast the squash in the preheated oven until tender, for 30-45 minutes. If needed, replenish the water in the baking dish while roasting. Take out of the oven and let it cool briefly.
  • Heat olive oil in a small skillet over medium heat until sizzling. Add onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Deglaze the skillet with 1 teaspoon of water to enhance flavors if needed.
  • Toast pine nuts in a dry skillet over medium heat, stirring occasionally, until golden brown, about 5 minutes.
  • Peel and cut the cooled butternut squash into 1-inch cubes.
  • In a mixing bowl, mix together squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper. Once combined, transfer to a serving bowl or platter. If desired, finish with a drizzle of olive oil and balsamic vinegar before serving.

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