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
Course: Vegetarian main course
Cuisine: Greek, Mediterranean, Middle Eastern
Keyword: Roasting Tin recipes, Vegetarian recipes
Servings: 6
- 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
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.