Butternut Squash with Feta and Pistachios

Butternut Squash with Feta and Pistachios
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Butternut squash is one of those vegetables that is so easy to make into so many things.  When my husband said he wanted to have more vegetables and less meat on our table (I know right!  Isn’t usually the man who wants the meat and potatoes while the ladies are trying to find ways to sneak veggies into meals?) … anyhow, when he said he wanted veggies to be the main focus of our meals I was thrilled. I knew butternut squash was going to shine.  I like this version because it has such bright flavors and even the kids love it.  If you follow me at all, you know that anything that I can get my picky eaters to get excited about is a definite win.

The recipe is easy.  Peel, slice, and roast the butternut squash.  I like to just use the “neck” portion since it makes full half circles.  I generally peel and seed the “bulb” section and then dice it up and freeze it for when I’m making butternut squash risotto (that recipe will be coming soon – I promise!)

While the squash is roasting, mix some olive oil, lemon juice, and honey to make a sauce and rough chop your pistachios (if you don’t want them whole).

Once the squash comes out of the oven, brush it with the sauce and arrange it on the serving tray or plate.  Sprinkle with pistachios and feta and you have a wonderful side dish to a light seafood or chicken dish.

Butternut Squash with Feta and Pistachios

Butternut Squash with Feta and Pistachios

This sweet and savory butternut squash dish is the perfect side with a light seafood or chicken dish. It is a wonderful accompaniment to most Mediterranean dishes.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 254kcal
Author While It's Cooking


  • 1 butternut squash
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey
  • 1/4 cup feta cheese crumbled
  • 1/4 cup pistachios whole or chopped fine
  • 2 tbsp fresh mint for garnish


  • Preheat oven to 425° F.
  • Completely peel squash, including light fibers under skin, and cut in half lengthwise.
  • Remove seeds and discard. If you are not using the bulb portion, cut that section off and set aside to freeze or use in another recipe.
  • Toss slices with 2 tablespoons of the olive oil and spread them out in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper so that it is evenly distributed on the squash.
  • Roast until the bottoms of the squash are golden brown (approximately 40 minutes). If needed, rotate baking sheet halfway through cook time.
  • Flip each squash piece and bake an additional 10 minutes.
  • While squash is cooking chop pistachios and whisk together honey, lemon juice, 1 tablespoon olive oil, and a pinch of salt.
  • When squash is golden brown on both sides, remove from oven and brush with honey mixture. Transfer to serving tray and sprinkle with pistachios, feta, and mint.


Calories: 254kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 404mg | Potassium: 753mg | Fiber: 5g | Sugar: 7g | Vitamin A: 20109IU | Vitamin C: 44mg | Calcium: 150mg | Iron: 2mg
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While It's Cooking

I love cooking. Always have. As a busy mother of two young kids, oftentimes the best time I have to pick up a cookbook or explore a new idea is while food is cooking. Sometimes I use that time to explore more about the meal I am preparing - the food, the traditions, the culture. Sometimes I use that time to figure out what I'm going to cook next and delve deeper into ingredients and techniques to experiment with. Usually while I'm cooking my family leaves me alone in the kitchen and I can enjoy a rare moment to myself. One of my favorite times of the day is "While It's Cooking."

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