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Maple Roasted Butternut Squash with Red Onion, Walnuts, and Feta on a platter.

Maple Roasted Butternut Squash with Red Onion, Walnuts, and Feta

This Maple Roasted Butternut Squash with Red Onion, Walnuts, and Feta is the ultimate Mediterranean side dish. It balances the natural sweetness of caramelized squash and maple syrup with the salty tang of Greek feta and the earthy crunch of toasted walnuts. Simple enough for a weeknight dinner but elegant enough for your Thanksgiving or Christmas table.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 5
Course: Side Dish
Cuisine: Greek, Middle Eastern
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash approx. 2 lbs, peeled and cubed
  • 1 large red onion cut into wedges
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 2 tbsp Pure maple syrup
  • 1/2 cup Feta cheese crumbled
  • 1/2 cup Walnuts roughly chopped and toasted
  • 1 tbsp Fresh thyme leaves or parsley
Optional:
  • Pinch of red pepper flakes

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. On a large sheet pan, toss the cubed squash and red onion wedges with olive oil, salt, and pepper. Spread in a single layer.
  3. Roast for 20-25 minutes.
  4. Remove the pan, drizzle the maple syrup over the vegetables, and toss gently to coat.
  5. Return to the oven for another 10-15 minutes until the squash is tender and edges are caramelized.
  6. Transfer to a serving bowl. While warm, sprinkle with feta cheese, toasted walnuts, and fresh herbs. Serve immediately.

Notes

  • Pro Tip: For the best texture, ensure the squash is completely dry before tossing with olive oil.
  • Make-Ahead: You can peel and cube the squash up to 2 days in advance.
  • Storage: Keeps well in the fridge for up to 4 days; reheat in the oven or air fryer to maintain the crunch of the walnuts.