Roasted butternut squash with feta and chilli

Delicious as a dish in its own right or as a side dish, particularly with herb roasted chicken and green salad


  • 1kg butternut squash (peeled and cut into 30mm dice)
  • 1 bnch spring onion (trimmed and sliced at an angle 5cm thick)
  • 200gms barrel aged Feta (roughly crumbled)
  • 1 or 2 (depending on desired heat level) long, red Dutch chillies (sliced)
  • 100mls Belazu extra virgin olive oil
  • Sea salt & freshly ground black pepper
  • 120gms fresh white breadcrumbs
  • 20gms finely chopped flat leaf parsley


  1. Pre heat the oven to 200oC
  2. Blanch the butternut in lightly salted boiling water for a few minutes till lightly softened (but not fully cooked), and drain thoroughly
  3. Toss the butternut in the ½ the olive oil with the Feta, chilli and spring onion and season (go lightly on the salt a the Feta will be salty)
  4. Lightly oil an ovenproof serving dish with a little olive oil. Put the butternut and cheese mix in the dish and place in the oven
  5. Cook for approximately 15 minutes until butternut is starting to colour
  6. Meanwhile mix the breadcrumbs with the parsley and remaining olive oil
  7. Remove the butternut from the oven and sprinkle over the breadcrumb mix
  8. Place back in the oven and cook for a further 15mins till breadcrumbs are crispy and butternut is cooked through
  9. Serve as a side dish or as a main dish with green salad