Ingredient: feta cheese

Winter Squash Bake with Feta

There are a few dishes in my cooking rotation that I can make in my sleep. This winter squash bake with Feta cheese is one of them – thanks to my sister-in-law who first made this dish for us a few years ago. It’s evolved to take in estranged vegetables, like that last head of broccoli or a handful of spinach. You can swap out any vegetable you like, make this vegan or vegetarian. It’s easy to make ahead, freeze, is great comfort food and travels well. Even the pickiest eaters in our family will eat this one. Enjoy!

Print Recipe
 Winter Squash Bake with Feta
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425
  2. Heat your olive oil and brown your sausage. Once browned, remove the sausage.
  3. Add another swirl of olive oil to the pan drippings. Stir in garlic, onion, bell pepper and broccoli. Cook for two minutes.
  4. Stir in the squash and coat with the oil mixture in the pan. Add oregano, thyme, red pepper flakes, and salt and pepper to taste.
  5. Stir in the spinach and squeeze some lemon juice on top of it. Stir for just a moment until it wilts.
  6. Combine the vegetables and sausage in a baking dish. Swirl in a little olive oil, a squeeze of lemon juice and some more salt and pepper.
  7. Cover with foil. Bake for 25 minutes or until the squash is fork tender. Once it is, or slightly before, remove foil and add feta cheese.
  8. Bake for another 5 minutes or until the feta is bubbly and delicious. Serve with some crusty bread!

Quinoa Summer Salad

Print Recipe
 Quinoa Summer Salad
Servings
Ingredients
Quinoa
Veggie Mix
Dressing
Servings
Ingredients
Quinoa
Veggie Mix
Dressing
Instructions
  1. Add the quinoa/rice mix, water and salt to a medium sauce pan. Heat to a boil, reduce to simmer, cover for about 20 minutes.
  2. While the quinoa is cooking, cut up all of the veggies and place in a large mixing bowl
  3. In a smaller bowl or dressing container, mix in all of the dressing ingredients.
  4. When it has finished cooking, add the quinoa to the large mixing bowl and top with the dressing and feta cheese. Toss everything together.
  5. Serve and enjoy! Store in the refrigerator in a sealed container for up to a week.
Recipe Notes
  • Beans of Choice: You can’t go wrong here, so try your favorite bean. I like using chickpeas, lentils, kidney beans or black beans.
  • Quinoa: Don’t like quinoa? Swap in another grain like brown rice or couscous.
  • Vinegar: Don’t have rice vinegar or red wine vinegar on hand? Try apple cider vinegar, white vinegar or even balsamic vinegar.