Butternut Squash Salad with Feta Cheese and Caramelized Onions Recipe

Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish cut-side down. Fill baking dish with 1/2 inch of water.

Roast squash in the preheated oven until tender 30 to 45 minutes. Add more water to the baking dish if necessary while roasting. Remove from oven and allow to cool slightly.

Meanwhile heat olive oil in a small skillet over medium heat. Add onions and cook stirring occasionally until onions are soft and caramelized about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet if necessary.

Meanwhile place pine nuts in a dry skillet over medium heat and toast stirring occasionally until golden brown about 5 minutes.

Once butternut squash is cool enough to handle remove skin and dice into 1-inch pieces.

Combine squash caramelized onions toasted pine nuts feta cheese mint salt and pepper in a mixing bowl. Toss salad to combine all ingredients then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve if desired.