Summery roasted butternut squash

Feta cheese baked Butternut squash

We had a spell of summer lately and all our vegetables and herbs are growing like crazy. This might be the most exciting time of the year when we can finally start picking fresh produce even if it is just thinned out vegetables.


Looking at the garden made me want to cook something summery, using some of the produce. I bought a butternut squash to roast and went out in the garden and picked wild fennel, dill, baby lettuce leaves, nasturtium leaves and chive flowers for the dish.


Feta cheese baked butternut squash

preparation time 15 minutes 

cooking time 1 hr or until the butternut squash is soft 

oven 180C or 356F

serves 4


  • 1 butternut squash, quartered and seeds removed
  • 1/2 tsp sea salt
  • 1/2 tsp sumac
  • 1/2 tsp poppy seeds
  • a pinch of chilli flakes
  • olive oil


  • 1 pack, 200 gr or 7oz feta cheese, crumbled
  • 1 leek, sliced
  • 1 handful of cherry tomatoes
  • 1/2 orange pepper, diced
  • 1 small fennel, sliced thinly
  • 1/2 red onion, chopped
  • 1 tpsp pink peppercorns
  • black pepper to taste


  • dill
  • chive flowers
  • wild fennel
  • nasturtium leaves
  • baby lettuce leaves
  • chorizo fried crispy (optional)
  • toasted sunsflower seeds

Start by cutting the butternut squash in to quaters. Make incisions in the solid part to make the butternut cook even. Add olive oil and spices.


spiced butternut squash


Mix the topping and scatter over the butternut squash.


feta cheese butternut bake


Put the butternut squash in the oven and bake until it is cooked through.

Pan fry the chorizo crispy with the sunflower seeds and drain on household tissue.


chorizo and sunflower seeds


When the butternut squash is cooked and the topping crispy add the garnish.


baked butternut squash with feta cheese


feta cheese baked butternut squash


Feta cheese baked Butternut squash


I served the butternut squash with a cucumber raita. It was the first day of the year when we could eat outside. The dish did taste like summer and it is just the first of many.


I am bringing this to Angie’s Fiesta Friday. She has just been to the beach and there is no better place to be on a warm summer day! Her co hosts this week are Paula, Her Life is Love, and Lindy, Love in the Kitchen.








17 Responses to “Summery roasted butternut squash”
  1. 👍🏻👌🏻 yummy!

  2. Absolutely beautiful!!! And no doubt very tasty 🙂

  3. jackcollier7 says:

    Pretty. My Californian girl loves butternut squash. Me, I’m not so certain. Love you and love your recipies. ❤

    • petra08 says:

      hi Jack
      I used to think it was a bit too sweet but countered with the feta cheese and chilli, it works much better for me. Glad you like the blog, take care and enjoy 🙂

  4. Oh this is just beautiful and I’ve got all kinds of things growing in my garden right now that I can imagine using for the toppings… dandelion leaves, baby arugula, chives…. thanks for the inspiration. And for bringing this to Fiesta Friday!

    • petra08 says:

      hi Lindy
      Am so glad you like it! The garden is an amazing place for all sorts of edible plants at the moment! Like having your own larder filled with herbs and vegetables, such a treat and your selection sounds delicious 🙂 Thank you for co hosting FF and enjoy the weekend 🙂

  5. Lovely Petra and I’ve been roasting halves of squash a lot lately – have you tried reserving the seeds and roasting them separately?

    • petra08 says:

      Hi Laura
      I haven’t done anything with the seeds, do you need to dry them or can you roast them straight away? What do you do with them? I have to be honest, I didn’t even think about it but I should have! 🙂 Happy Sunday!

  6. Sumith says:

    Love roasted halved squash. Especially with garlic and rosemary. Your recipe sounds very delicious. Beautiful share Petra.

    • petra08 says:

      hi Sumith
      I have never roasted it with rosemary, I must give it a go! It sounds delicious , thank you for the tip 🙂

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