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20 MINS
35 MINS
4
♬ original sound - Barbary & Oak
INGREDIENTS
2 small butternut squash
2tbsp olive oil
2 red onions, roughly chopped
2 cloves garlic, chopped
1 long red chilli, seeds removed and chopped
200g (6½oz) feta cheese, chopped
50g (1¾oz) pine nuts
Handful mint leaves, roughly chopped
METHOD
1. Preheat the oven to 200°C (Gas Mark 6 / 400°F). Halve the butternut squash lengthways and scoop out the seeds. Using a spoon, hollow out the flesh, leaving about a 1cm (½ inch) border around the edge. Chop the removed flesh into 1cm pieces.
2. Place the squash halves on a baking tray. Brush with olive oil and season with salt and pepper. Roast in the oven for 30–35 minutes, or until the flesh is tender.
3. While the squash roasts, heat a tablespoon of olive oil in a frying pan or wok over medium heat. Add the chopped squash flesh and onion, cooking for 10 minutes until golden and soft. Stir in the garlic and chili, and cook for another 2–3 minutes.
4. Remove the pan from the heat. Stir in the crumbled feta and pine nuts. Season to taste with salt and pepper.
5. Carefully remove the roasted squash halves from the oven. Spoon the filling into each cavity. Return to the oven and bake for another 10 minutes, or until the pine nuts are golden.
6. Sprinkle with fresh mint just before serving. Serve warm as a main dish or side.
TIP
Mix in dried cranberries, chopped dates or pomegranate seeds for a sweet contrast.