Roasted Butternut Squash with Garlicky Feta and Fennel seeds

DSC_0015_4I often serve this tasty dish to the lone vegetarian when I only have one at a table of carnivores.  The dish can be eaten hot or cold (though you don’t cook the squash with the filling) and is a hearty addition to a summer buffet or picnic.

Recipe

Mix one pack of broken up feta cheese (200-250 g) with:

1 clove of crushed garlic, 1/2 tsp of coriander seeds crushed and 1/2 tsp fennel seeds, one chopped fresh chilli (optional) and a glug of olive oil. Leave to meld while you cook the squash.

Slice a butternut squash in half and remove seeds. Drizzle with olive oil, sprinkle with Maldon sea salt and roast until tender. Take the squash from the oven and stuff with the feta cheese mixture, sprinkle with sliced black olives, and top with fresh coriander or parsley. Yum.

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6 thoughts on “Roasted Butternut Squash with Garlicky Feta and Fennel seeds

  1. Pingback: Vegetarian butternut squash, onion, feta and mustard leaf tart | Devonium

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