Roasted Butternut Squash with Whipped Feta
I love the contrasting sweetness of roasted butternut squash with the salty tarty sourness of my whipped feta. If I am short on time I chop the squash into batons but if I have more time I will Hasselback squash quarters.
Roasted Butternut Squash with Whipped Feta
Ingredients
Side dish
Half a butternut squash
200g packet of feta cheese (sheep or goats version)
1 tablespoon of greek yoghurt
2 tablespoons of extra-virgin olive oil (I use a sublime oil from Corzano e Paterno)
Scattering of pomegranate seeds to garnish
A handful of coriander leaves
Method
Slice into your squash quarter at even intervals to create a hassle back. Coat in olive oil and sprinkle with salt. Roast at 180C for approximately 50 minutes.
Alternatively, you can roast squash cubes or batons without skin should for 30 minutes. They will start to steam at 15 minutes but you hold your nerve and give them. a shake if you want to achieve the roasted sweetness.
Meanwhile, place the roughly chopped feta in a blender with the yoghurt and olive oil. I use my trusty Vitamix. Whip it until smooth and then directly transfer it to the fridge.
Once the squash is roasted, it should be sweet and carmelised. Leave for 5-10 minutes to cool before topping with the chilled whipped feta and garnish with pomegranate seeds and coriander.