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)
serves 4 persons
  1. 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.
  2. 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.
  3. 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.