Roasted butternut squash with feta, red onions and pine nuts
Reminds you of fall leaves and bonfires.
- 1 medium butternut or acorn squash
- 2 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 small red onion, thinly sliced
- 6 stems chard, thinly sliced, stems chopped to 1/8 inch
- 3 tbsp breadcrumbs
- 1 tbsp thyme leaves
- 50g (2oz) feta, crumbled
- 2 tbsp pine nuts
- Basil, to garnish (optional)
YIELD: serves 4 persons
- Heat the oven to 200°C (400 F.). Cut the squash in half lengthways and scoop out the seeds and any fibrous bits. Using a sharp knife, score the flesh in a criss-cross at 1cm (½in) intervals. Brush with a little olive oil. Place in the oven and cook for 35 mins.
- Meanwhile, heat the oil in a large frying pan, add the garlic and onion and cook, stirring, for about 5 mins. Add the chard and breadcrumbs and cook, stirring, for 3-4 mins or until the chard has softened. Stir in the thyme, feta and pine nuts. Season with salt and pepper.
- Remove the squash from the oven and fill the cavity of each with the mixture. Return to the oven and cook for a further 10-15 mins, or until tender. Garnish with a few basil leaves before serving.