Mediterranean Squash

Elevate your dinner table with the vibrant flavors of Mediterranean Squash, a simple yet irresistible dish that combines the natural sweetness of roasted butternut squash with the tangy burst of cherry tomatoes, briny Kalamata olives, and creamy feta cheese. Infused with aromatic rosemary, garlic, and oregano, this hearty recipe is roasted to perfection, creating caramelized edges and savory depth. Topped with a sprinkle of fresh parsley and a drizzle of olive oil, this dish is as stunning as it is delicious. Perfect as a wholesome side dish or a light vegetarian main, Mediterranean Squash pairs beautifully with warm crusty bread or a crisp green salad. Ready in just 50 minutes, it’s an easy, healthy option for busy weeknights or special occasions that promises a taste of the Mediterranean in every bite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium-sized Butternut squash
• 3 tablespoons Olive oil
• 3 cloves Garlic cloves
• 1 teaspoon Fresh rosemary
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Cherry tomatoes
• 0.5 cup Kalamata olives
• 0.5 cup Feta cheese
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.

Step 3

Place the squash cubes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, and add minced garlic, rosemary, oregano, salt, and pepper. Toss to coat evenly.

Step 4

Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through.

Step 5

While the squash is roasting, slice the cherry tomatoes in half and roughly chop the Kalamata olives.

Step 6

After 25 minutes, remove the squash from the oven and scatter the halved cherry tomatoes and chopped olives over the squash. Drizzle with the remaining 1 tablespoon of olive oil.

Step 7

Return the tray to the oven and roast for an additional 10 minutes, or until the squash is tender and caramelized, and the tomatoes start to soften.

Step 8

Remove the tray from the oven and let cool for 5 minutes. Transfer the roasted mixture to a serving platter.

Step 9

Top the dish with crumbled feta cheese and sprinkle with fresh parsley before serving.

Step 10

Serve warm as a side dish, or enjoy as a light vegetarian main. Pair with warm bread or a crisp salad for a complete meal.

Nutrition Facts

Serving size	1083.4 grams (1083.4g)

Amount per serving	% Daily Value*
Calories	1198

Total Fat 89.20g	114%
Saturated Fat 20.40g	102%
Polyunsaturated Fat 4.40g
Cholesterol 67mg	22%
Sodium 4684mg	204%
Total Carbohydrate 92.30g	34%
Dietary Fiber 32.20g	115%
Total Sugars 17.40g
Protein 19.10g	38%

Vitamin D 12IU	60%
Calcium 822mg	63%
Iron 10mg	57%
Potassium 2455mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 6.1%

Carbs: 29.6%