Wednesday, 2 November 2011

Roasted butternut squash salad with red onion, feta cheese, parsley and pumpkin seeds


Today's recipe is another easy idea to use some of the pumpkin that you may still got at home.

Ingredients for 4 people:

1 medium size butternut squash or pumpkin
2 red onions
200 g feta cheese in cubes
bunch of parsley
pumpkin seeds
Salt & Pepper

Preparation

Peel the butternut squash and remove the seeds. You can also remove the seeds and bake the pumpkin with the skin on, but i personally like it more the first option. Once clean cut in cubes and place in a tray with some parchment paper underneath. It won't catch and also will be much easier to clean. Put 2 or 3 spoons of olive oil, salt and pepper and finish with some fresh herbs like thyme or rosemary and a couple of garlic cloves. Cut the red onion also in cubes in the same tray or separate if you have no space but I think is nice to mix the juices coming from both ingredients when roasting. Touch of olive, salt and pepper and you can roast all together around 40 minutes 160˚C. Prepare the cheese, you can just cut in cubes, crumble it with your fingers or cube it and marinate with some olive oil, fresh herbs, Sichuan pepper, etc.
Toast lightly the seeds and pick some parsley leaves. Once is all roasted you can serve this dish cold as a salad or warm. As soon comes all out from the oven, you can add the feta cheese, seeds and parsley and mix gently all together.
Enjoy!