Roasted squash with roasted tomatoes, feta and basil oil

Roasted squash with roasted tomatoes, feta and basil oil

By
From
A Year In My Kitchen
Serves
4

Autumn delivers an amazing array of squashes, pumpkins and gourds. Last year we had the most beautiful display at the nursery, thanks to Geoff Noakes who let us have over 60 varieties. Some were better to cook than others – the onion squash was one of my favourites. If you can’t get hold of it, I suggest you use butternut squash instead as its flavour is most reliable.

Ingredients

Quantity Ingredient
2 onion squash
3-4 tablespoons extra virgin olive oil, to drizzle
1 dried red chilli
small bunch marjoram, leaves only
sea salt
freshly ground black pepper
500g small plum or cherry tomatoes
175g feta
2-3 tablespoons see method for ingredients
2 tablespoons see method for ingredients

Method

  1. Preheat the oven to 180°C. Using a sharp knife, cut each squash into 4 wedges and scrape out the seeds with a spoon. Lay the squash wedges, flesh side up, on a baking tray and drizzle with olive oil. Crumble over the dried chilli and scatter over the marjoram leaves. Season with a generous pinch of salt. Roast in the oven for about 35 minutes until the squash is soft and slightly caramelised around the edges.
  2. About halfway through cooking, place the tomatoes on another baking tray. Drizzle with a little olive oil and season with salt and pepper. Roast in the oven, alongside the squash, for 15 minutes. Allow the squash and tomatoes to cool to room temperature. Meanwhile, cut the feta into thin slices.
  3. To assemble, pile the roasted squash wedges and tomatoes on to individual plates or in shallow bowls and scatter over the roasted red onions. Arrange the feta on top and/or next to the squash, then spoon over the basil oil and a little more extra virgin olive oil. Now you are ready to serve!
Tags:
seasonal
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