Roasted Butternut Squash filled with Spanakopita
As a Thanksgiving side or as a great fall dish, this easy recipe is a winner. To find some of the artisanal Greek products you'll need to make this, visit my online shop, where you'll discover a host of lovingly curated Greek ingredients.
- 1 butternut squash
- 1/4 cup Extra virgin Greek olive oil
- 2 tablespoons Greek balsamic vinegar
- 1 small leek trimmed and chopped
- 1 red onion coarsely chopped
- 1 garlic clove chopped
- ½ pound fresh baby spinach washed and spun dry
- 2 tablespoons fresh snipped dill
- 2/3 cup crumbled Greek feta
- Salt and pepper to taste
- Pinch of nutmeg
- 2 teaspoons toasted pumpkin seeds optional
- Preheat the oven to 400F / 200 C.
- Cut the hard stem off the butternut squash and cut the squash in half lengthwise. Using a teaspoon, scoop out and discard the seeds.
- Brush the flesh side of the squash with olive oil and one tablespoon of balsamic vinegar. Season to taste with salt and pepper. Bake, covered, until the squash is soft and the skin somewhat charred, about 45 minutes to an hour. Remove and cool slightly.
- In the meantime, heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté the leeks and onion for about 15 minutes. Add the remaining tablespoon of balsamic and continue cooking until lightly caramelized. Stir in the garlic then add the spinach, in batches if necessary, and toss all together until the spinach wilts and there is no liquid left in the frying pan. Stir in the dill. Season to taste with salt, pepper, and nutmeg. Stir in the feta.
- Before serving: Lower the oven temperature to 350F / 170C. Fill the butternut squash with the spinach mixture and sprinkle with pumpkin seeds, if desired. Cover and place back in the oven. Bake all together for 10 minutes. Remove and serve.