This butternut squash recipe with tomatoes, feta and pine nuts makes a lovely lunch or side dish to serve with grilled meats or chicken
Serves 4
Prep time: 20 mins
Cooking time: 45 mins
Ingredients
2 medium red onions
500g butternut squash
3tbsp olive oil
3 garlic cloves, finely chopped
Leaves from one rosemary sprig chopped
450g Isle of Wight vine ripened tomatoes, halved
200g feta cheese, broken into small chunky pieces
1tbsp pine nuts
Leaves from 1 sprig fresh tarragon (optional)
Sea salt flakes and freshly ground black pepper
Method
1. Preheat the oven to 230C/fan 210C/Gas 8. Quarter the squash, scoop away the seeds, peel and cut across into 1cm-thick slices. Peel the onions, leaving the root end intact, then cut into wedges through the root. Put them both into a large roasting tin, add 2 tablespoons of oil, the garlic, the rosemary and a good sprinkle of salt and pepper. Toss together well, spread out over the base of the tin and roast for 25-30 minutes until the vegetables are beginning to brown nicely.
2. Remove the roasted vegetables from the oven and place them in a baking dish. Place the tomatoes on top, crumble the feta over, sprinkle with pine nuts and drizzle lightly with 1 tablespoon of oil. Return to the oven for a further 15 minutes until all the vegetables are tender. Scatter with tarragon if you fancy.
