Roasted butternut squash with pine nuts and feta
(1)
1 hour 20 min
When autumn arrives, this dish of butternut squash baked with onions and grapes and topped with pine nuts and feta cheese is perfect for the season.
Camilla
2 people made this
Ingredients
Serves: 8
- 1 butternut squash, peeled and cut into 2.5cm cubes
- 1 large onion, cut into 2.5cm cubes
- 220g red seedless grapes
- salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon herbes de Provence
- 30g pine nuts
- 60g feta cheese, crumbled
Method
Prep:25min ›
Cook:55min ›
Ready in:1hr20min
- Preheat the oven to 220 C / Gas 7. Place the rack in the centre of the oven.
- Mix the squash and onion together in a roasting tin. Mix in the grapes and season with salt and pepper.
- Melt the butter, then whisk in the olive oil and the herbs. Pour the buttery mixture over the squash, onion and grapes and toss to coat thoroughly.
- Roast in the oven for about 45 minutes, turning once at 20 minutes. Check for doneness. The squash should be slightly crisp on the surface.
- While the squash is roasting, toast and chop the pine nuts. Remove the squash from the oven, transfer it to a serving dish and sprinkle the pine nuts and crumbled feta over it. Serve straightaway or at room temperature.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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Used raisins (no grapes), would add onions and grapes halfway through cooking to avoid burning. Second time round added green pepper, celery and mushrooms. - 02 Jan 2018
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