Butternut squash feta recipe
This butternut squash feta recipe promises hearty comfort, yet it is light and full of goodness. It is one of those plant-based dinners that I know you will love: you get sweet roasted butternut squash, soft and chewy pearl barley, tangy feta, and lovely chickpea bites come together in this herby cheesy delicious dish.
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!
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨