Delicious as a dish in its own right or as a side dish, particularly with herb roasted chicken and green salad
Ingredients
- 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
Method
- Pre heat the oven to 200oC
- Blanch the butternut in lightly salted boiling water for a few minutes till lightly softened (but not fully cooked), and drain thoroughly
- 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)
- 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
- Cook for approximately 15 minutes until butternut is starting to colour
- Meanwhile mix the breadcrumbs with the parsley and remaining olive oil
- Remove the butternut from the oven and sprinkle over the breadcrumb mix
- Place back in the oven and cook for a further 15mins till breadcrumbs are crispy and butternut is cooked through
- Serve as a side dish or as a main dish with green salad
