Butternut Squash with Feta, and Parsley

Sunday 6th December 2020

Butternut Squash with Feta, and Parsley

Serves 2-3

A delicious, high fibre dish to serve as a light lunch or supper.

The salty Feta cheese is delicious with the roasted squash.

Use remaining half of the squash to make soup the following day.

  1. On a chopping board and using a large sharp kitchen knife, cut a large butternut squash in half, length ways. Scoop out seeds and discard.
  2. Cut one half of the unpeeled squash in to thick slices, place in a mixing bowl.  Add 2 tablespoons olive oil, a seasoning of salt and pepper, 2 teaspoons sweet paprika and 1 teaspoon turmeric.
  3.  Toss everything together well.  Tip onto a roasting tin, lined with non-stick paper.  Ensure the squash is in a single layer.
  4. Roast squash in the oven, pre-heated to 210C, 190C Fan, Gas 6, for 45 minutes to 1 hour, until edges turn golden, and slightly char.  Check squash is tender, by piercing with a sharp knife.
  5.  Transfer to serving dish.  Crumble over about 75g Feta cheese, then sprinkle with about 80g pomegranate seeds and some freshly chopped parsley.  Serve immediately on a bed of rocket or lamb’s lettuce leaves.

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