Roasted Butternut Squash with Pecans & Feta
Sweet, savory, creamy, crunchy, and beautifully caramelized. This makes a wonderful vegetarian side dish for dinner, holidays, or a cozy weekend meal.
Ingredients
For the squash
- 1 large butternut squash, about 2½–3 lb (1.1–1.4 kg)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the topping
- ¾ cup pecans, roughly chopped
- ¾ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, optional
Optional finishing drizzle
- 1–2 tablespoons pure maple syrup or honey
- 1 tablespoon fresh lemon juice
- Pinch of red pepper flakes
🔥 Instructions
1. Prepare the squash
- Preheat oven to 425°F (220°C).
- Carefully cut the butternut squash in half lengthwise.
- Scoop out the seeds and stringy center.
- Pat the cut surface dry.
- Score the flesh lightly in a crosshatch pattern without cutting through the skin.
2. Season
Mix olive oil, thyme, smoked paprika, garlic powder, cinnamon, salt, and pepper.
Brush the mixture generously over the cut side of each squash half.
3. Roast
Place the squash cut-side down on a parchment-lined baking sheet.
Roast for 30 minutes.
Flip the squash so it’s cut-side up and continue roasting for another 15–25 minutes, until the flesh is completely tender and the edges are deeply caramelized.
A fork should slide easily into the thickest part.
4. Toast the pecans
While the squash cooks, place the pecans in a dry skillet over medium-low heat.
Toast for 3–5 minutes, stirring frequently. Remove as soon as they’re fragrant.
Be careful—they can burn quickly.
5. Add the toppings
When the squash is done:
- Sprinkle generously with crumbled feta.
- Add the toasted pecans.
- Scatter fresh parsley and thyme over the top.
Return to the oven for 2–3 minutes if you want the feta slightly warmed.
6. Finish
For a sweet-savory finish, drizzle lightly with maple syrup or honey and add a squeeze of fresh lemon juice.
A tiny pinch of red pepper flakes gives it a delicious contrast.
🌿 Easy Variations
More savory:
Skip the maple syrup and add extra garlic, rosemary, and black pepper.
More Mediterranean:
Add chopped parsley, lemon zest, olives, and a little oregano.
More sweet:
Use cinnamon plus a small drizzle of maple syrup.
Make it a meal:
Serve the roasted squash with chickpeas, lentils, quinoa, or grilled chicken.
Different cheese:
Goat cheese works beautifully instead of feta.
🥜 Nut & Allergen Information
Contains:
- Tree nuts: pecans
- Dairy: feta cheese
Naturally does not contain:
- Eggs
- Gluten
- Wheat
For a nut-free version, replace pecans with pumpkin seeds or sunflower seeds and check the packaging for cross-contact.
For a dairy-free version, omit feta or use a suitable dairy-free alternative.
❓ Q&A
Can I use pre-cut butternut squash?
Yes. Cut it into roughly 1-inch cubes, toss with the seasoning, and roast for about 25–35 minutes, turning once.
Can I roast the squash ahead?
Yes. Roast it up to 2 days ahead and refrigerate. Reheat at 375°F (190°C) until hot, then add the feta and pecans.
Why is my squash watery?
Overcrowding the pan can cause the squash to steam instead of roast. Leave space between pieces and use a large baking sheet.
Can I leave the skin on?
Yes, particularly when roasting squash halves. The skin helps hold everything together. Most people simply scoop the tender flesh away from the skin when eating.
Can I use walnuts instead of pecans?
Yes. Walnuts are an excellent substitute, although they have a slightly more bitter flavor.
Can I make it without feta?
Absolutely. The roasted squash and toasted pecans are delicious on their own. Goat cheese is another great option.
How do I know when it’s finished?
The thickest part should be fork-tender, and the exposed edges should have noticeable golden-brown caramelization.
🍽️ Serving Suggestion
Serve each roasted squash half topped with warm caramelized squash + creamy feta + toasted pecans + fresh herbs + a little lemon for a gorgeous side dish that’s both simple and impressive. 🎃🥜🧀
