Ingredients

1 medium butternut squash (1 1/2 to 2 lbs whole), peeled, seeds removed, cut into 1-inch cubes [See our tips on how to cut!]
1 tablespoon whole fresh rosemary leaves
1/4 cup crumbled feta cheese
Extra virgin olive oil for cooking
2 tablespoons butter (plus more if needed)
1 teaspoon Kosher salt
Freshly ground black pepper

Procedure

Place the cut squash into a large bowl and drizzle with a small amount of olive oil, just enough to cover. Season with salt and a pinch of black pepper. Toss to coat completely.
Line a baking sheet with foil. Pour the squash out onto the baking sheet and spread into one evenly spaced layer.
Bake until the squash is softened and beginning to brown, tossing once during cooking. Total cook time should be about 15-20 minutes.
While the squash is cooking, melt the butter in a small saucepan over low heat and add the rosemary. Heat until the rosemary is fragrant.
When the squash is done cooking, coat with the hot butter and rosemary.
Pour the cooked squash into a large bowl and add the feta cheese.
Gently toss the squash and cheese together leaving visible chunks of cheese. Adjust seasoning to taste with salt and pepper. Salt will bring out the sweetness of the squash. Serve hot.

Recipes and Tips

Butternut Squash with Rosemary and Crumbled Feta