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butternut squash
Butternut Squash, Chili, Preserved Lemon and Feta
This is a quick baking tin recipe. Put it all in and bake for about 40 minutes. I cook this way a lot because I have an aga. The Aga rule is 80/20: 80% in the oven, 20% on top. If you want to go vegan, use smoked tofu instead of feta cheese
Serve 6
raw material
- olive oil, to coat the bottom of the pan
- 1 Butternut squash, cut into 3cm cubes, seeds and skin removed,
- 1 spoon Sprinkle with sea salt.
- 2 Red pepper, seeds removed and cut into thin strips
- 5 clove garlic, crushed
- 2 Preserved lemons, cut into small pieces
- 1 spoon cumin
- 1 clogged feta cheese, cut into cubes
- bundle Fresh coriander leaves for garnish
- 3 Green onions, finely chopped and sprinkled on top
instruct
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To prepare the vegetables, preheat the oven to 190 degrees Celsius for half an hour.
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Coat the bottom of a baking pan with olive oil, add the butternut squash and salt, and bake in the oven for 15 minutes
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Add red pepper and roast for 10 minutes
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Add garlic, preserved lemon and cumin and continue roasting for 10 minutes
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Add the feta and bake for 10 minutes, until the butternut squash wedges are lightly caramelized.
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Remove from oven and sprinkle with cilantro and green onions.