This butternut squash feta recipe promises hearty comfort, yet it is light and full of goodness. If you are looking for a plant-based dinner that you will love every fall, look no further! You get sweet roasted butternut squash, soft and chewy pearl barley, tangy feta, and lovely chickpea bites in this herby cheesy delicious dish.
I often buy the ready cubed butternut squash and add it to sheet pan roasted veggies, because I would not deal with peeling it and cubing it myself.
I swear, it requires pure muscles 💪! But I can definitely deal with just halving these beauties and scooping the seeds out to roast them until perfectly blush and caramelized in places.
What you’ll love about this recipe
- No peeling: I can’t be the only one that avoids peeling squash, this recipe is the work of moments.
- Flavorful and satisfying: A perfect balance of sweet, savory, and salty flavors and gorgeous textures.
- Elegant: This is such a beautiful dish to present to a dinner gathering, it’s vibrant looking and can be garnished with more herbs and even toasted chopped nuts just before serving.
- Versatile: You can totally swap the herbs and even the grains with your favorite herbs, spices, grains or pulses.
- A healthy and nutritious plant-based meal: Packed with vitamins, minerals, and fiber.
- Meal prep winner: you can roast the butternut squash or cook the grains ahead and just assemble and heat before serving. That alone would certainly save you from eating the boring meal preps of the fitness experts of the Internet LOL 🤣!
Ingredients guide
- Butternut squash – I used small ones, cut on length. If you cannot find small ones, scoop more flesh out of the larger ones.
- Aromatics – shallots and garlic.
- Pear barley – I love the slight bite of this grain and its mild nuttiness. I used to be stuck in a rut of just having white rice, potatoes and pasta, but I have been actively looking to include more wholegrain in my meals. You must try too, it makes a huge difference to gut health, just experiment with different grains to see which ones you prefer.
- Feta – I am never out of feta cheese, I grew up with it, so it’s my go to. I love to pair this slightly salty, creamy and crumbly cheese with the subtly sweet squash.
- Chickpeas – they make this meal more filling, increasing the protein too.
- Herbs – robust herbs work best here, like rosemary and thyme.
How to make feta stuffed butternut squash (step-by-step)
Time needed: 1 hour and 15 minutes
This butternut squash feta recipe takes a stuffed squash to the next level of deliciousness. Sweet, salty and tangy, with a little bite and robust herby flavors, will always adorn your fall tables, whether as a side or main dish.
- Roast the butternut squash
Wash, dry and slice the butternut squash on length. Remove the seeds and score the long bit in a diamond pattern. Brush lightly with olive oil and roast in the oven cut size up.
- Cook the grains
While the squash is roasting, cook the pearl barley according to the packet instructions and allow to cool a little.
- Saute the aromatics & toast the chickpeas
Dice the shallot finely and saute gently until soft (careful not to burn it), stir in the finely chopped kale to wilt well. Add the garlic at the last minute to avoid burning it, then set aside. In the same frying pan, season and toast the chickpeas lightly with olive oil until they get a little golden and crispy.
- Assemble the mixture
Use an ice cream scoop to scoop some of the roasted butternut squash from the round side. 2 scoops from each is plenty. With a fork smash the scooped flesh lightly then mix it in a bowl with the cooked and cooled grains, crumbled feta, chopped herbs and sauteed garlic and onion.
- Stuff and bake
Fill the roasted squashes with the mixture and put them back in the oven for another 15 minutes. You can serve them hot or cold, they will be so yummy 😋!
Pro Tips
- Roast the squash: Brushing the squash with olive oil and roasting it, gets a nice caramelisation going and brings out the natural sweetness of the butternut squash.
- Toast the chickpeas: By simply toasting the chickpeas with a little olive oil and salt, or adding a pinch of your favorite seasoning you add a little crunch and a lovely nutty flavor.
- Don’t overcook the pearl barley: It should be tender but still have a slight bite.
- Adjust the seasonings: Taste the mixture as you go and adjust the saltiness because you will get saltiness with the feta cheese.
- Roast an extra squash to save some energy and either freeze the flesh, or store it in the fridge. You can then either make a soup, more like my roasted pumpkin soup or use it to thicken up curries, like my yummy curry with butter beans.
- TOP TIP: I actually used the extra roasted squash to make delicious spiced muffins inspired by these swirled pumpkin cream cheese muffins, they were lush 😋!
What to serve with feta stuffed butternut squash
- I served mine as a main course, because the squashes were a decent size and quite filling.
- I don’t normally have bread if I have a grain in my dish, but you can always opt for a slice of toasted sourdough.
- But you should totally serve this stuffed butternut squash as a side dish with roasted vegetables or grilled meat, like my delicious lamb kebabs.
- These squashes made a few lunchboxes for Dave and I throughout the week, they are such a healthy choice and they are even better the next day.
- Add more melty cheese like Gruyere or cheddar all over the squash!
variations and substitutions
- VEGETARIAN: Hooray! This recipe is vegetarian!
- VEGAN: For a vegan option, replace the feta cheese, or just leave it out altogether!
- I am planning to make this recipe with ground beef, but it will be so good with some leftover grilled chicken, salmon or tofu.
- Change the grains: Use quinoa, wholegrain rice, or farro instead of pearl barley. Or even make a different filling with my quinoa and feta salad.
- I used curly kale because it adds another layer of texture, but if you are not a fan, wilt a few handfuls of spinach instead.
- Swap the cheese: A great match would be goat cheese or Cotija cheese.Or if you live in the UK, try Cheshire cheese.
- Give a kick with spice: I wouldn’t be too shy with a good pinch of crushed chili flakes, cumin or even fennel seeds, that sweetness can absolutely take it.
- Lemon: I hesitated to add a squeeze of lemon, because there is tanginess from that feta, but maybe just a few drops will lift this dish up even more!
This bright and beautiful butternut squash feta dish is adventurous, elegant and a powerhouse of flavor and nutrition. I hope you are bold enough to try this recipe and make your dinners more interesting, while packing those plants in!
- If you make my recipe, take a snapshot for your Instagram
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recipe FAQ
In fact, I would recommend you roast the squash and cook the grains in advance. It will make a great meal prep, so you just assemble the dish and warm it up before serving.
Yes, you can use a different type of squash, I would suggest acorn squash or even pumpkin.
This feta stuffed butternut squash keeps well in the fridge for 3 days, either wrapped well in tinfoil or in an airtight container.
Butternut squash feta recipe
Equipment
- 1 baking tray for roasting the butternut squash
- 1 frying pan for sauteing the onion and garlic
- 1 saucepan for cooking the pearl barley
Ingredients
- 3 small butternut squashes
- 120 g pearl barley
- 3 shallots
- 3 cloves of garlic
- 1 handful of kale stalks stripped and chopped
- 150 g feta cheese
- 1 can of chickpeas
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 handful rosemary and thyme chopped
- 1 tbsp lemon juice optional
- 25 g pistachio nuts optional
Instructions
Roast the butternut squash
- Wash, dry and slice the butternut squash on length. Remove the seeds and score the long bit in a diamond pattern. Brush lightly with olive oil and roast in the oven at 400 °F (200 ℃) cut size up.
Cook the grains
- While the squash is roasting, cook the pearl barley according to the packet instructions and allow to cool a little.
Saute the aromatics
- Dice the shallot finely and saute gently in a medium frying pan until soft (careful not to burn it), this will take around 10 minutes. Add the finely chopped kale and stir in until wilted. Add the minced garlic at the last minute to avoid burning it. Set aside.
Toast the chickpeas
- In the same frying pan, add a little olive oil and toast the chickpeas lightly until they get a little golden and crispy, then set aside. This only takes a few minutes.
Assemble the mixture
- Use an ice cream scoop to scoop some of the roasted butternut squash from the round side. Two scoops from each is plenty.
- Smash the scooped flesh lightly with a fork then mix it in a bowl with the cooked and cooled grains, chickpeas, crumbled feta, chopped herbs, chopped pistachios (if using) and sauteed garlic and onion.
Stuff and bake
- Fill the roasted squashes with the mixture and put back in the oven for another 15 minutes.
- Serve hot or cold and enjoy!
Notes
- Cook the barley in vegetable or chicken stock to enhance the flavors!
- Taste the mixture as you go and adjust the saltiness because you will get saltiness with the feta cheese.
- Roast an extra squash to save some energy and either freeze the flesh, or store it in the fridge. Make a soup or thicken up a curry with it, it adds tons of nutrition too!
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