Best 3 Greek Style Butternut Squash Recipes
Embark on a culinary journey to the heart of the Mediterranean with our delightful Greek-style butternut squash recipes. These dishes capture the vibrant flavors and aromas of Greek cuisine, showcasing the versatility of this autumnal vegetable. From savory main courses to sweet and satisfying desserts, our collection offers a tantalizing array of options to suit every palate. Prepare to indulge in tender roasted butternut squash infused with fragrant Greek herbs, creamy butternut squash soup bursting with Mediterranean flavors, and a delectable butternut squash and feta filo pastry that combines sweet and savory elements. For a delightful twist, try our unique butternut squash fritters, perfect for a light and crispy appetizer or snack. And last but not least, satisfy your sweet cravings with our irresistible butternut squash pie, featuring a velvety filling nestled within a flaky crust. Each recipe is carefully crafted to highlight the natural sweetness of butternut squash while incorporating classic Greek ingredients and cooking techniques.
Here are our top 3 tried and tested recipes!
GREEK YOGURT WITH BUTTERNUT SQUASH
Steps:
- Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
- Cut the squash at the bottom of its long neck, separating the squash into 2 pieces. Cut each piece lengthwise and scoop out the seeds from the bottom half. Cut each piece into 1/4-inch half-moons. Add the squash to a large bowl along with 2 tablespoons of the oil, 1 teaspoon salt and a couple grinds of black pepper. Toss to combine, and then arrange on the prepared baking sheet in an even layer.
- Bake on the center rack until the squash is tender but not mushy (the squash might not brown and that's okay), about 30 minutes. Set aside to cool at room temperature.
- Combine the Greek yogurt, orange juice, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and a couple grinds of black pepper in a medium bowl. Whisk to combine. Season with additional salt if needed.
- Toss the arugula with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of salt and a couple grinds of pepper in a medium bowl.
- To serve, divide the yogurt among 4 plates, spreading it out into a thin layer. Then top with the butternut squash and arugula. Sprinkle with the pomegranate seeds and sunflower seeds.
GREEK-STYLE SQUASH
What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. -Betty Washburn, Reno, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.
Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 479mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GREEK-STYLE BUTTERNUT SQUASH
Make and share this Greek-style Butternut Squash recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pan and soften onions.
- Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
- Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
- Add honey and seasoning.
- Cover and simmer until squash is tender, stirring occasionally.
Tips:
- Choose a butternut squash that is firm, heavy for its size, and has a smooth, unblemished skin.
- Use a sharp knife to cut the butternut squash in half lengthwise. Scoop out the seeds and pulp from the center of the squash.
- Drizzle the butternut squash with olive oil and season with salt and pepper. Roast the squash in a preheated oven at 400 degrees Fahrenheit for 45-50 minutes, or until tender.
- While the butternut squash is roasting, prepare the Greek-style dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, and salt and pepper.
- Once the butternut squash is roasted, remove it from the oven and let it cool slightly. Cut the squash into 1-inch cubes.
- To assemble the salad, place the butternut squash cubes, chickpeas, red onion, and feta cheese in a large bowl. Drizzle with the Greek-style dressing and toss to combine.
- Serve the salad immediately or chill it for later.
Conclusion:
Greek-style butternut squash is a delicious and healthy dish that can be enjoyed as a side dish or main course. The roasted butternut squash is tender and flavorful, while the Greek-style dressing adds a bright and tangy flavor. This dish is also a good source of fiber, vitamins, and minerals.
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