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Roasted Butternut Squash and Feta (vegan)

Golden roasted butternut and feta is the perfect light meal for lazy fall evenings. Simple, satisfying, and full of flavors.
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: Western
Keyword: fall, gluten-free, squash, vegan
Servings: 4

Ingredients

  • 1 large squash (Hokkaido/red kuri or butternut)
  • 4-5 tablespoons olive oil
  • 200 g vegan feta, cubed (homemade or store-bought*)
  • Salt and pepper to taste
Metric - US Customary

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.

Notes

*Look for versions that hold up well when baked, usually varieties that contain almond protein or ground almonds. In Germany, I like the vegan feta from Patros or Simply V.