(amounts are according to your tastes)
- acorn or butternut squash (you’ll want to use a couple if you’re using acorn)
- olive oil
- fresh or dried thyme
- salt and pepper to taste
- feta cheese (I used one package for 4 acorn squash)
- walnuts (or pine nuts, though they are a bit pricier!) – I used about 1/2 cup
If using acorn squash, because it is more difficult to peel, quarter and remove seeds and place in boiling water for 5 minutes. Drain and place in cold water until cool enough to handle. Chop into chunks, removing the skin as you go. If you are using butternut, you can use this method if you want, or just peel the whole thing with a sharp knife, skipping the boiling water step. Either way, chop the peeled squash into 1 inch chunks.
Heat oven to 375. Place squash in a baking dish (large enough to fit the amount of squash you are using). Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Roast in the oven until fork tender. (This will take longer if you haven’t boiled it first.)
Meanwhile, toast some walnuts or pine nuts in a skillet over medium heat, stirring often and being careful not to burn them.
When the squash is tender, remove from the oven and toss with crumbled feta and nuts. Taste and add more salt and pepper if necessary.