Baked Butternut Squash with Feta Cheese

A wonderful fall dish: baked butternut squash with a creamy, cheese topping. Goes well with any type of meat or serve with salad as a vegetarian main.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 586 Calories

Ingredients

• 1 pinch ground nutmeg
• salt to taste
• 1 pinch white sugar
• 2 tablespoons olive oil
• 1 bay leaf
• ¾ cup heavy cream
• ½ cup creme fraiche
• freshly ground white pepper to taste
• 1 (8 ounce) package feta cheese, crumbled
• 2 cloves garlic cloves, pressed
• 1 butternut squash - peeled, seeded, and cut into wedges
• 2 tablespoons fresh parsley, or to taste

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.

Step 2

Distribute butternut squash wedges like shingles onto the prepared baking sheet.

Step 3

Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.

Step 4

Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.