-
- Butternut squash
Butternut squash, peppers, preserved lemon and feta
This is a quick roasting tin recipe. Shove it all in and roast for 40 minutes approximately. I cook this way a lot because I have an Aga. The Aga rule is 80/20: 80 percent in the ovens and 20 percent on top. If you want to turn this vegan, replace the feta with smoked tofu
Serves 6
Ingredients
- Olive oil, to cover the bottom of the pan
- 1 butternut squash, cut into 3 cms squares, seeds and skin removed,
- 1 tbsp sea salt sprinkled.
- 2 red peppers, deseeded, cut finely into strips
- 5 cloves garlic, crushed
- 2 preserved lemons, cut into small pieces
- 1 tbsp cumin
- 1 block feta, cut into cubes
- bunch fresh coriander leaves to garnish
- 3 spring onions, cut finely, sprinkled over
Instructions
- Preheat the oven to 190c for half an hour while you prep the vegetables.
- Covering the bottoms of the roasting tin with olive oil, add the butternut squash and salt and roast in the oven for 15 minutes
- Add the red peppers, roast for 10 minutes
- Add the garlic, preserved lemon, and cumin, continue to roast for 10 minutes
- Add the feta, roast for 10 minutes until the butternut squash is lightly caramelised on the corners.
- Remove from the oven and sprinkle with coriander and spring onions.
Leave a Reply