Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and peel, deseed, and dice 1 medium butternut squash (approximately 2 pounds) into 1-inch cubes.

2. 2

   In a large mixing bowl, combine 3 tablespoons of extra virgin olive oil, 3 minced garlic cloves, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

3. 3

   Add the diced butternut squash to the bowl and toss thoroughly until all the squash cubes are evenly coated with the herb and olive oil mixture.

4. 4

   Spread the coated butternut squash in a single layer on a large baking sheet and roast in the preheated oven for 25 to 30 minutes, or until fork-tender and slightly caramelized.

5. 5

   Zest and juice 1 medium lemon over the roasted squash and then crumble 4 ounces of feta cheese evenly over the top of the hot squash.

6. 6

   Gently toss the squash with the lemon zest, lemon juice, and feta cheese, then sprinkle with 0.25 cup of chopped fresh parsley before serving warm.