Category: Side Dishes -

Greek Butternut Squash     

Ingredients:
1 medium butternut squash, diced
1 red onion, diced
5 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon honey or agave
1 teaspoon chopped fresh oregano
1/3 cup sliced pitted kalamata olives
1/3 cup toasted pine nuts
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2 tablespoons chopped fresh flat-leaf parsley

Preparation:
Preheat oven to 450°F. Toss together squash, onion, 3 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on rimmed baking sheet. Roast in preheated oven until squash is browned and tender, 20 to 25, rotating pan on rack after 15 minutes. Let cool slightly.

Meanwhile, whisk together vinegar, lemon juice, honey, oregano, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until thoroughly combined.

Combine olives and pine nuts in a large bowl; drizzle with dressing, and toss to combine. Add squash mixture and feta; toss lightly to combine. Sprinkle with parsley, and serve immediately.

Date added: 2019-06-24
Number of visits: 2545