Not sure how I will eat butternut squash any other way any more.
Recipe for Roasted Butternut Squash with Whipped Feta and Pomegranate Salsa first, Notes and Shopping Resources follow.
Roasted Butternut Squash with Whipped Feta and Pomegranate Salsa
serves 4-6
INGREDIENTS
1 large or 2-3 mini butternut squash, peeled and cut into 1-inch wide wedges (about 2½ pounds)
2 tablespoons olive oil
½ teaspoon Kosher salt
1 cup Whipped Feta (recipe here, use half)
1 cup Pomegranate Salsa (recipe here)
optional garnish: fresh greens as a bed for the squash, chopped fresh parsley
DIRECTIONS
Preheat the oven to 400° F.
Line a rimmed baking sheet with parchment paper. Place the squash wedges on the baking sheet in a single layer. Drizzle with oil, then move the squash wedges around and flip over to coat all sides. Sprinkle with salt.
Roast squash for 30 to 40 minutes, flipping after 20 minutes, until the wedges caramelize around the edges and the squash is completely cooked through. Remove the squash from the oven and allow to cool.
To serve: Place greens on serving platter if using. Arrange cooked squash on platter. Spoon Whipped Feta over squash, about 1 tablespoon per wedge. Spoon pomegranate salsa over the whipped feta and squash. Garnish with chopped fresh parsley if using. Serve extra Whipped Feta and Pomegranate Salsa in small bowls alongside.
Leftovers of the roasted squash can be stored for 2 days in an airtight container in the refrigerator.
NOTES and RESOURCES
- Butternut Squash: The small butternut squash I used this time (see photo below for scale) are "Kindernut" squash from Girl n Dug Farm in San Diego, CA. If you can't find small butternut squash, use a regular butternut squash that is about 2½ pounds. You can also use other large, hard winter squash like acorn and Kabocha squash. There is also a butternut variety called "Honeynut" that is even smaller, the size of an avocado,
- Whipped Feta: If you don't have the time to make Whipped Feta, it's okay to use plain crumbled feta. However, you should absolutely make the Whipped Feta, and make a lot. You will use it with any- and everything.
- Pomegranate Salsa: Pomegranates for the Pomegranate Salsa are from farms in Central California.
- All fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market when I can't find what I need at the farmers' market.
TOOLS and EQUIPMENT
- all-purpose vegetable peeler
- sturdy all-purpose baking sheet
- favorite all-purpose 7-inch chef's knife (expensive but worth it!)
- favorite multi-purpose small condiment bowls for salsa on the side
- I have a gajillion of these tiny spoons for dips, dressings and spreads on boards
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