What you'll need: 2 small squash (butternut or similar) halved 2 tbsp decent olive oil 2 onions, roughly chopped 4 cloves of garlic, finely chopped 50g pine nuts 200g feta cheese, crumbled 1 small, mild chilli, finely chopped A handful of chopped mint leaves Serves: 4 Time: 1 hour Method
What you'll need:
- 2 small squash (butternut or similar) halved
- 2 tbsp decent olive oil
- 2 onions, roughly chopped
- 4 cloves of garlic, finely chopped
- 50g pine nuts
- 200g feta cheese, crumbled
- 1 small, mild chilli, finely chopped
- A handful of chopped mint leaves
Time: 1 hour
To get things started, pre-heat your oven to about 200C, and prepare your squash. You’ll want to cut these in half down the middle, then scoop out the seeds and discard. You also need to scoop out the flesh and put to one side, leaving the skin of the squash with about a 1cm ‘border’ of flesh remaining.
Stick the squash halves on a roasting tray, drizzle with a generous amount of olive oil, season well, and pop in the oven for 40 minutes - you want that flesh really nice and tender.
In the meantime, chop the squash flesh into bite-size chunks, and sauté along with the onion for about 7 minutes in a large frying pan. Add the garlic, season, and fry for another 3 minutes or so.
Take the squash halves out of the oven, and fill with the squash/onion mix. Scatter the feta, chopped chillis and pine nuts over the top, and put back into the oven for 10 minutes, or until the pine nuts have turned golden. Dress with mint leaves, season, and serve.
There you have it -- a delicious recipe for Mediterranean Roasted Squash!
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