Cookout

Butternut Squash with Feta Recipe is for Dinner.

Butternut Squash with Feta Recipe takes 15 minutes to prepare.

Butternut Squash with Feta Recipe takes 55 minutes to cook.

Butternut Squash with Feta Recipe makes 4 servings.

The ingredients for Butternut Squash with Feta Recipe are:

Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.

Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the quinoa. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.

Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.

Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.

Here is how you make Butternut Squash with Feta Recipe:

Serving Size: Who knows, 8 with 1/2cup per person?Number of Servings: 4Recipe submitted by SparkPeople user ULRIKEKLEIN.

The nutritional information for Butternut Squash with Feta Recipe is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 314.3

• Total Fat: 7.9 g
• Cholesterol: 16.8 mg
• Sodium: 355.3 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 9.6 g
• Protein: 11.2 g

The dietary needs meet for Butternut Squash with Feta Recipe is Vegetarian