Herbed Butter Butternut Squash with Feta-Pistachio Crumble & Maple-Orange-Tahini Yogurt by @starinfinitefood

55 min

4 servings

🧈

2 tbsp

Butter

🫒

1 tbsp

Olive oil

🌿

2 sprigs

Fresh rosemary

🌿

1 tbsp

Fresh thyme

🌶️

0.5 tsp

Paprika

🧂

1 tsp

Salt

🎃

1

Butternut squash

🥣

3 tbsp

Plain Greek yogurt

🌱

3 tbsp

Tahini

🧃

1 tbsp

Orange juice

🍁

0.5 tbsp

Maple syrup

🍊

0.5 tsp

Orange zest

🧄

0.5 tsp

Garlic powder

🫙

0.5 tsp

Cumin

⚫

Pepper

💧

1 tbsp

Water

🥜

3 tbsp

Pistachios

🥬

Arugula

🧀

57 g

Feta cheese

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Butter
    • Olive oil
    • Fresh rosemary

    Add the butter, oil, rosemary, thyme and salt to a small bowl and use a fork to mix together.

  3. Place
    • Butternut squash
    • Butter

    Place the butternut squash on a sheet pan, add the butter mixture and toss to coat.

  4. Place
    • Butternut squash

    Place the pan in the oven and roast for 30-35 minutes, tossing halfway.

  5. Roast
    • Plain Greek yogurt
    • Tahini
    • Orange juice

    While the squash roasts, add all the tahini yogurt sauce ingredients to a small bowl and mix well to combine.

  6. Add
    • Water

    Add the water and mix again until creamy, adding more water if needed, 1/2 tbsp at a time.

  7. Set

    Set the sauce aside.

  8. Add
    • Pistachios

    Add the pistachios to a cutting board and chop.

  9. Chop
    • Arugula

    Add the arugula and chop to combine.

  10. Chop
    • Feta cheese
    • Butter
    • Olive oil

    Add the feta and chop all ingredients together to form a crumble.

  11. Mix
    • Orange zest
    • Salt

    Add the orange zest, salt and pepper to the crumble and mix to combine.

  12. Plate
    • Butternut squash

    Plate the squash, then top with the crumble.

  13. Add

    Add a drizzle of the sauce.

Herbed Butter Butternut Squash with Feta-Pistachio Crumble & Maple-Orange-Tahini Yogurt by @starinfinitefood

55 min

4 servings

🧈

2 tbsp

Butter

🫒

1 tbsp

Olive oil

🌿

2 sprigs

Fresh rosemary

🌿

1 tbsp

Fresh thyme

🌶️

0.5 tsp

Paprika

🧂

1 tsp

Salt

🎃

1

Butternut squash

🥣

3 tbsp

Plain Greek yogurt

🌱

3 tbsp

Tahini

🧃

1 tbsp

Orange juice

🍁

0.5 tbsp

Maple syrup

🍊

0.5 tsp

Orange zest

🧄

0.5 tsp

Garlic powder

🫙

0.5 tsp

Cumin

⚫

Pepper

💧

1 tbsp

Water

🥜

3 tbsp

Pistachios

🥬

Arugula

🧀

57 g

Feta cheese

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425.

  2. Step 2/13

    Add the butter, oil, rosemary, thyme and salt to a small bowl and use a fork to mix together.

    🧈Butter
    🫒Olive oil
    🌿Fresh rosemary
    🌿Fresh thyme
    🧂Salt
    🥣Small bowl
    🍴Fork

  3. Step 3/13

    Place the butternut squash on a sheet pan, add the butter mixture and toss to coat.

    🎃Butternut squash
    🍳Sheet pan

  4. Step 4/13

    Place the pan in the oven and roast for 30-35 minutes, tossing halfway.

    🎃Butternut squash
    🍳Sheet pan

  5. Step 5/13

    While the squash roasts, add all the tahini yogurt sauce ingredients to a small bowl and mix well to combine.

    🥣Plain Greek yogurt
    🌱Tahini
    🧃Orange juice
    🍁Maple syrup
    🍊Orange zest
    🧂Salt
    🧄Garlic powder
    🫙Cumin
    ⚫Pepper
    🥣Small bowl

  6. Step 6/13

    Add the water and mix again until creamy, adding more water if needed, 1/2 tbsp at a time.

    💧Water
    🥣Small bowl

  7. Step 7/13

    Set the sauce aside.

  8. Step 8/13

    Add the pistachios to a cutting board and chop.

    🥜Pistachios
    🪵Cutting board
    🔪Knife

  9. Step 9/13

    Add the arugula and chop to combine.

    🥬Arugula
    🪵Cutting board
    🔪Knife

  10. Step 10/13

    Add the feta and chop all ingredients together to form a crumble.

    🧀Feta cheese
    🪵Cutting board
    🔪Knife

  11. Step 11/13

    Add the orange zest, salt and pepper to the crumble and mix to combine.

    🍊Orange zest
    🧂Salt
    ⚫Pepper
    🪵Cutting board

  12. Step 12/13

    Plate the squash, then top with the crumble.

    🎃Butternut squash

  13. Step 13/13

    Add a drizzle of the sauce.

Composition

Ingredients

Types

Dairy, Oil, Herbs, Spices, Vegetables, Condiments, Fruits, Sweeteners, Liquids, Nuts

Ingredients

Butter, Olive oil, Fresh rosemary, Fresh thyme, Paprika, Salt, Butternut squash, Plain Greek yogurt, Tahini, Orange juice, Maple syrup, Orange zest, Garlic powder, Cumin, Pepper, Water, Pistachios, Arugula, Feta cheese

Notes

Butter (melted), Fresh rosemary (finely chopped), Fresh thyme (chopped), Salt (for the squash, for the crumble), Butternut squash (large, peeled, seeded, chopped into small wedges about 1/3 inch thick), Orange zest (for the sauce, for the crumble, amount not given), Pepper (to taste, for the sauce, for the crumble), Water (more if needed), Arugula (a handful)

Allergens

Milk, Sesame, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 25g, Fat: 21g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 500mg, Calcium: 130mg, Magnesium: 45mg, Iron: 1.5mg

Vitamins

Vitamin A: 350µg, Vitamin C: 18mg, Vitamin E: 1.5mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Small bowl, Fork, Sheet pan, Cutting board, Knife

Appliances

Oven

Type

Type

Type Of Dish

Side Dish

Occasions

Autumn, Everyday

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crunchy, Tender

Flavors

Savory, Nutty, Tangy, Herby, Citrusy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,keep squash, crumble, and sauce separate if possible for best texture,reheat squash before serving, add crumble and sauce cold)