Why Make This Recipe
Roasted Butternut Squash, Feta, Thyme, and Quinoa is a delicious and nutritious dish that's easy to prepare. It combines the natural sweetness of roasted butternut squash with the tanginess of feta cheese and the earthy flavor of thyme. Quinoa adds a lovely texture and packs a protein punch, making this meal perfect for lunch or dinner. Plus, it’s visually appealing with its vibrant colors, which makes it a delightful addition to any table.
How to Make Roasted Butternut Squash, Feta, Thyme, and Quinoa
Ingredients
- 1 medium butternut squash
- 2 red onions
- 180 to 200 g of feta cheese (180 g is preferred to highlight the squash flavor)
- 300 g of quinoa (dry)
- 2 tablespoons of pumpkin seeds
- 1 tablespoon of sesame seeds
- 1 small handful of chopped hazelnuts (optional)
- 4 tablespoons of olive oil
- 2 tablespoons of maple syrup
- 1 tablespoon of dried thyme without stems
- Salt and pepper to taste
Directions
- Preheat your oven to 200°C (about 400°F).
- Wash the butternut squash and cut it into even-sized wedges.
- Place the wedges on a baking sheet and drizzle with olive oil and sprinkle with dried thyme.
- Add a pinch of salt and place in the oven. Roast for 25-30 minutes until tender.
- While the squash is roasting, cook the quinoa according to the package instructions.
- Drain the quinoa and let it cool slightly.
- Mix the cooked quinoa with the roasted butternut squash and add the feta cheese.
- Top with a sprinkle of fleur de sel before serving. Enjoy your meal!
How to Serve Roasted Butternut Squash, Feta, Thyme, and Quinoa
This dish can be served warm or at room temperature. It's fantastic on its own but can also be paired with a light salad or some grilled chicken for a heartier meal. For an extra touch, you can drizzle some additional olive oil or balsamic reduction on top before serving.
How to Store Roasted Butternut Squash, Feta, Thyme, and Quinoa
If you have leftovers, let the dish cool completely before placing it in an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Roasted Butternut Squash, Feta, Thyme, and Quinoa
- Use fresh thyme if you have it on hand; it adds a wonderful aroma.
- Customize the dish by adding your favorite nuts or seeds.
- If you prefer a little sweetness, increase the amount of maple syrup slightly.
Variation
You can swap out the feta cheese with goat cheese for a tangy twist. Additionally, other seasonal vegetables like sweet potatoes or Brussels sprouts can replace the butternut squash for variety.
FAQs
1. Can I use other grains instead of quinoa?
Yes, you can use farro, barley, or brown rice instead of quinoa if you prefer.
2. Is this dish suitable for meal prep?
Absolutely! It's great for meal prep as it stores well and tastes delicious throughout the week.
3. Can I freeze leftover roasted butternut squash and quinoa?
Yes, you can freeze the leftovers. Just make sure to store them in a freezer-safe container. When ready to eat, thaw and reheat as needed.
Roasted Butternut Squash, Feta, Thyme, and Quinoa
Ingredients
Method
- Preheat your oven to 200°C (about 400°F).
- Wash the butternut squash and cut it into even-sized wedges.
- Place the wedges on a baking sheet and drizzle with olive oil and sprinkle with dried thyme.
- Add a pinch of salt and place in the oven. Roast for 25-30 minutes until tender.
- While the squash is roasting, cook the quinoa according to the package instructions.
- Drain the quinoa and let it cool slightly.
- Mix the cooked quinoa with the roasted butternut squash and add the feta cheese.
- Top with a sprinkle of fleur de sel before serving. Enjoy your meal!
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