Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

cW Recipes: Roasted Butternut Squash with Rosemary and Feta
ROASTED BUTTERNUT SQUASH
Allow the flavors of fall to ease you into this season. These anti-inflammatory dishes balance out the sweet, the savory, the acid and the spice and will have your friends and family feeling the love.

Serves 4

Recipe ingredients

ingredients

  • 1 medium butternut squash, whole
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh rosemary, chopped
  • 1 teaspoon salt
  • 4 ounces crumbled feta
directions

Directions

  1. Heat oven to 415 F. Line a baking sheet with parchment paper.
  2. Cut the squash in half lengthwise, then cut each piece in half again, making 4 large chunks.
  3. Remove the skin with a vegetable peeler or sharp knife.
  4. Cut the butternut squash into 1-inch cubes and set aside.
  5. In a large mixing bowl, combine olive oil, balsamic vinegar, rosemary and salt.
  6. Add butternut squash cubes and toss until squash is evenly coated.
  7. Pour the mixture onto the lined baking sheet and spread evenly. (NOTE: Keep the mixing bowl for the final step.)
  8. Bake for 35-40 minutes, or until squash edges begin to brown.
  9. Remove from oven and let cool for 10 minutes.
  10. Add the roasted squash back into the large mixing bowl. Toss in the crumbled feta and serve.


NOTE:
Save the seeds! Clean them off under running water with a strainer to remove the fibrous strands. Roast them in the oven with olive oil, garlic powder and salt. Add to salads or eat them on their own.

More
articles

artists of the cancer community
(Y)our Stories

Artists of the Cancer Community

These six artists have all been touched by cancer — as supporters, survivors or thrivers. Here, they share creative works inspired by the cancer experience, each one utterly unique but with a shared message of perseverance and hope.

Read More »
REGULAR EXERCISE
Breast Cancer

Breaking a Sweat

A regular exercise routine can mean better treatment outcomes and reduced risk of recurrence, but how exactly does exercise manifest in the body?

Read More »
ALCOHOL AND CANCER
Breast Cancer

Sobering Up

When you’re used to kicking back with a drink to unwind, choosing to abstain from alcohol isn’t easy. But for some warriors, it’s worth the sacrifice if it means lessening the risk of recurrence.

Read More »
Dr Diane Reidy-Lagunes
(Y)our Stories

Tuning In to Hope

Dr. Diane Reidy-Lagunes of Memorial Sloan Kettering Cancer Center combines her training as an oncologist and her passion for helping others by hosting the informative and inspirational “Cancer Straight Talk” podcast.

Read More »