Preheat the oven to 200 C / Gas 6. Place the squash in a roasting tin, cut side down. Fill the roasting tin with about 1cm of water.
Roast the squash in the preheated oven until tender, approximately 30 to 45 minutes. Add more water to the tin if necessary while roasting.
Meanwhile, carmelise the onions: In a small frying pan, heat the olive oil over medium heat. Add the sliced onions, and stir only occasionally. After stirring, every few minutes or so, add a teaspoon of water as needed to release the caramelised bits from the bottom of the pan. Continue this process until the onions are soft and caramelised, about 20 minutes.
Meanwhile, toast the pine nuts by heating them in a dry frying pan over medium heat. Watch carefully and stir occasionally for about 5 minutes, or until the pine nuts are golden brown.
Once the squash is slightly cool, remove the skin and dice into 3cm pieces. Assemble the salad by combining the diced squash, caramelised onions, toasted pine nuts, feta, mint, salt and pepper in a mixing bowl. Toss the salad to combine all ingredients, then place in a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.
I am always looking for veg mains, and I really enjoyed this! I think that people would skip the toasted pine nut part but that is what makes this!!! I want to put toasted pine nuts on everything now!
15 Jan 2010