As I mentioned in a previous post, we had a bumper crop of pumpkins in the garden this year, including a number of butternut squash, which are a favourite of ours. Mum and I discovered a delicious recipe for using them and we have been preparing them in this way during winter. I wanted to share it with my readers.
1 whole medium butternut squash
Olive oil for coating and drizzling
2 tablespoons pine nuts
2 teaspoons dry oregano
5 ounces crumbled feta
Salt and pepper
2 teaspoons fresh chopped parsley
Preheat oven to 180oC (350F)
Wash the outside of the squash and pat dry
Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
Score the cut surface of the squash with a criss-cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano
Roast for about an hour until soft
Remove from oven and fill the cavity with crumbled feta and the pinenuts, scatter the rest of the feta on top of the whole squash
Continue to roast for about 10 minutes
Remove, drizzle with olive oil, sprinkle with parsley and serve
To serve, scoop out some flesh and top with some feta
Acknowledgement: please note that this recipe was created by Elena Paravantes and reproduced from this website.