Roasted Butternut Squash, Feta, Thyme, and Quinoa

A delicious and nutritious dish combining roasted butternut squash, tangy feta, and quinoa, perfect for lunch or dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 medium butternut squash
2 pieces red onions
180-200 g feta cheese 180 g preferred to highlight the squash flavor
300 g quinoa (dry)
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 small handful chopped hazelnuts optional
4 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon dried thyme without stems
to taste Salt and pepper

Method

Preparation

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.

Mixing

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!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 4gSodium: 300mgFiber: 5gSugar: 5g

Notes

Serve warm or at room temperature. Can be paired with a light salad or grilled chicken for a heartier meal. Drizzle with additional olive oil or balsamic reduction for extra flavor.

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