Butternut Squash & Feta Stuffed with Spinach & Cranberries

Butternut Squash & Feta Stuffed with Spinach & Cranberries

Butternut Squash & Feta Stuffed with Spinach & Cranberries is a delightful dish that combines the sweetness of roasted squash with savory feta and fresh spinach. This meal is not only nutritious but also visually appealing, making it an excellent choice for a family dinner or a festive gathering.

Why Make This Recipe

This recipe is perfect for several reasons. First, it’s packed with healthy ingredients that offer a variety of vitamins and minerals. Second, the combination of flavors is simply delicious. The sweetness of the butternut squash pairs beautifully with the tangy feta and the tartness of the cranberries. Lastly, it is easy to prepare, making it a great option for both novice and experienced cooks.

How to Make Butternut Squash & Feta Stuffed with Spinach & Cranberries

Ingredients:

• 1 medium butternut squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/3 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1 clove garlic, minced

Directions:

1. Preheat your oven to 400°F (200°C).
2. Brush the butternut squash halves with olive oil, and season with salt and pepper. Place them cut side down on a baking sheet.
3. Roast the squash for 35–40 minutes until tender.
4. While the squash roasts, heat a skillet with a drizzle of olive oil. Sauté the garlic until it becomes fragrant.
5. Add the spinach to the skillet and cook until it wilts.
6. Stir in the cranberries, walnuts, and feta cheese. Remove from heat.
7. Once the squash is roasted, carefully scoop out some flesh to create space for the filling (you can reserve this for soups or mash).
8. Fill each half with the spinach, cranberry, walnut, and feta mixture.
9. Return the stuffed squash to the oven for 10 minutes to warm through.
10. Serve warm as a hearty vegetarian main or festive side dish.

How to Serve Butternut Squash & Feta Stuffed with Spinach & Cranberries

This dish is versatile. You can serve it as the main course for a vegetarian meal or as a delightful side dish that complements roasted meats. It looks great on a plate, making it a superb addition to any table spread.

How to Store Butternut Squash & Feta Stuffed with Spinach & Cranberries

If you have leftovers, store them in an airtight container in the refrigerator. They should last for about 3 to 5 days. You can simply reheat in the oven or microwave before serving again.

Tips to Make Butternut Squash & Feta Stuffed with Spinach & Cranberries

• Make sure to roast the squash until it is tender; this will enhance the flavors.
• Feel free to adjust the amount of feta, cranberries, or spinach based on your taste preferences.
• Adding spices like nutmeg or cinnamon can give an extra layer of flavor to the dish.

Variation

You can substitute feta cheese with goat cheese if you prefer a creamier texture. Additionally, try using different nuts or even adding in some cooked quinoa for added protein and texture.

FAQs

Q: Can I prepare this dish ahead of time?
A: Yes! You can roast the squash and prepare the filling ahead of time. Just stuff the squash and heat it up when you’re ready to serve.

Q: Is butternut squash healthy?
A: Absolutely! Butternut squash is low in calories and high in vitamins A and C, making it a great addition to any healthy diet.

Q: Can I freeze the leftovers?
A: Yes, you can freeze the stuffed butternut squash. Wrap it tightly in plastic wrap before placing it in a freezer-safe container. It will last for up to 3 months.