Description
A festive roasted butternut squash dish, topped with creamy feta, fragrant rosemary, and a spicy-sweet hot honey drizzle for a holiday spark.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, rosemary, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until squash is tender and lightly browned.
- While squash roasts, combine honey and red pepper flakes in a small saucepan over low heat for 2-3 minutes to infuse. Stir in lemon juice.
- Remove squash from oven, top with crumbled feta, and drizzle with hot honey mixture. Serve warm.
Notes
You can customize the seasonings to taste.