This roasted butternut and feta recipe is a three-ingredient wonder: easy, golden, and ridiculously good. Butternut or Hokkaido squash meets vegan feta (and a drizzle of olive oil) for a flavor-rich dish that's perfect for a quick fall dinner.
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Three ingredients. So simple, so incredibly good.
I make this dish all the time ... and every single time I think: can you even call this a recipe? It's so quick, uses barely anything, and yet it tastes that good. So, of course, I have to share it with you.
Which Squash Works Best?
Both Hokkaido (red kuri) and butternut work beautifully. Butternut needs to be peeled, while Hokkaido can be roasted with the skin on.
A little prep tip:
Whole squashes can be tough to cut. I like to place the squash in the oven for about 10 minutes while it's preheating. This softens the outer skin slightly and makes cutting so much easier. Just don't forget to take it out after 10 minutes (careful, it's hot-use oven mitts!). You don't want it to start roasting yet.
Which Vegan Feta?
I love making my own feta-style cheese from macadamia nuts. It takes just a few minutes (plus a little soaking time overnight) and it turns out wonderfully creamy yet firm.
If you'd rather buy it, check the ingredients before baking: many store-bought vegan fetas melt completely in the oven because they rely mostly on starch for binding. For this recipe, we want firm, golden cubes as a contrast to the soft squash slices.
Look for versions that contain almond protein or ground almonds, they usually hold up well when baked. In Germany, I like the vegan feta from Patros or Simply V.
How to Serve This Butternut and Feta
I often eat it just as it is; a simple, flavorful, light meal.
But it's also delicious on a bed of quinoa or couscous, with a quick garlic yogurt sauce (1 pack of vegan yogurt, 2 cloves of garlic, a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt), and a sprinkle of fresh mint or arugul for a perfect bowl moment.
🍽 Recipe
Roasted Butternut Squash and Feta (vegan)
Ingredients
Instructions
- Preheat the oven to 200°C (top and bottom heat / 400°F).
- Place the whole squash in the oven for 10 minutes while it preheats to soften the skin slightly. Remove carefully (use oven mitts!).
- Peel the butternut if using; Hokkaido can stay unpeeled. Trim the ends, cut the squash in half, scoop out the seeds and fibers, and slice into generous pieces.
- Arrange the slices on a parchment-lined baking sheet. Rub witth 3-4 tablespoons olive oil, season with salt and pepper, and make sure the squash is well coated.
- Add the feta cubes on top and drizzle with about 1 extra tablespoon of olive oil.
- Roast for 20-30 minutes, depending on your preference:- Around 20 minutes gives you tender, lightly golden squash.- Around 30 minutes brings deeper roasted flavors and darker edges.
- Turn the feta cubes every 10 minutes so they brown evenly on all sides.
- Enjoy as is or serve with quinoa, a garlicky yogurt sauce, and some greens like arugula.
That's it. A simple, golden, and unbelievably satisfying dish. Perfect for lazy days when you don't have much time for cooking.
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I'm always curious. Tried this roasted butternut and feta recipe? How did it go? I wanna hear all about it. How did you serve it?
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Wishing you planty of squash savorings,
Ramona
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