Rebel Cooking Series

Roasted Balsamic Butternut Squash with Rosemary and Feta

The only indications I get of seasons changing in Miami is that there are different flavors of Oreos on the shelves, and I tend to cook a little differently. I thought I’d bring in the Fall with this amazing roasted butternut squash recipe. I think all the elements of this recipe work perfectly together. The sweetness of the butternut squash, the savory feta, the sweet but tart balsamic vinegar, and the rosemary just ties it all together while at the same time kind of reminds you of Christmas so that’s a bonus. Ok. I’m daydreaming. Time to start cooking.


  • 1 butternut squash
    • (note: if you buy a whole squash at Publix just ask one of the employees to cut it for you and they will for free. I ask for mine in 4 pieces. My mom told me that one. It changed my life.)
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 3 tbsp rosemary, chopped
  • 4 oz crumbled feta
  • 1 tsp salt
  • 1 tsp pepper


Preheat the oven to 415°. Start cutting the butternut squash into cubes and remove the skin. I put the pieces in the microwave for 2 mins and let them cool for a little. It makes it way easier to cut the skin off.

Once you have it in cubes, set aside.

In a large bowl mix your olive oil, balsamic vinegar, chopped rosemary, salt, and pepper (we’ll add the crumbled feta in after it’s roasted). Once this is mixed, throw your butternut squash cubes in and toss it all together. Dump mixture onto a baking sheet lined with aluminum foil and spread evenly. Bake for 35-40 minutes.

Once you take it out of the oven, let it cool for about 10 minutes and put it back in your large mixing bowl. Toss in the crumbled feta and serve!

Also- save the seeds! One squash actually produces a lot. I always clean them off and roast them in the oven with olive oil, garlic powder, and salt. They’re so tasty. Perfect to add to salads.


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