Sheetpan Feta with Butternut Squash

Sheetpan Feta with Butternut Squash


Sheetpan Feta with Butternut Squash + Kale
[Serves 2-4]

6 cups butternut squash, cubed
4 cloves garlic, quartered
Small handful fresh sage leaves
2 Tablespoons olive oil, plus more for drizzling
1/2 teaspoon red chili flakes
4 cups kale, packed tightly
16 oz feta, cut in triangles or rectangles
Salt + pepper, to taste
Honey for drizzling, optional

  1. Preheat oven to 425F. Toss butternut cubes, garlic and sage in olive oil. Season with red chili flakes and salt + pepper to taste. Spread evenly on a baking sheet and roast for 15 minutes turning butternut cubes once in the middle of cooking.
  2. Remove pan from oven. Turn heat to 450F.
  3. Toss kale in with butternut. Nestle the feta in with the butternut and kale, so each triangle touches the pan. Drizzle with some extra olive oil and season with salt + pepper. Bake for 15-17 minutes.
  4. Take pan out of the oven, drizzle the feta with some honey if desired, and serve immediately. Enjoy!


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