Roasted Butternut Squash Salad with Feta and Caramelized Onions

Follow our step-by-step guide on how to make Roasted Butternut Squash Salad with Feta and Caramelized Onions.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   Take your halved butternut squash and nestle it cut-side down in a baking dish, adding just enough water to create a shallow pool about half an inch deep.

3. Step 3

   Slide the dish into the oven and let the squash roast for 30 to 45 minutes, or until it yields easily to a fork.

4. Step 4

   Keep an eye on it, adding more water if the dish starts to dry out.

5. Step 5

   Once perfectly tender, remove the squash from the oven and allow it to cool for a few moments.

6. Step 6

   While the squash is basking in its warmth, heat a tablespoon of olive oil in a small skillet over medium heat.

7. Step 7

   Toss in the sliced red onions and sauté them, stirring occasionally, until they transform into a sweet, caramelized delight—this should take around 20 minutes.

8. Step 8

   If the onions cling to the pan, a splash of water will help release those flavorful bits.

9. Step 9

   In a separate dry skillet, toast the pine nuts over medium heat, stirring frequently until they turn a lovely golden brown, which should take about 5 minutes.

10. Step 10

    When the butternut squash is cool enough to handle, peel away the skin and chop the flesh into bite-sized, 1-inch pieces.

11. Step 11

    In a mixing bowl, combine the diced squash, caramelized onions, toasted pine nuts, crumbled feta cheese, and chopped mint.

12. Step 12

    Season with salt and pepper, then gently toss to harmonize all the flavors.

13. Step 13

    Finally, transfer your vibrant salad to a serving bowl or platter, and finish with a drizzle of olive oil and balsamic vinegar to elevate the taste before serving.

14. Step 14

    Enjoy this delightful dish that celebrates the rich flavors of autumn!.