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Roast Squash and Feta Winter Salad

A simple seasonal starter with sensational flavours. Any type of firm squash is well suited to this recipe: a supermarket Butternut would do, but why not try looking for a more interesting variety, such as Crown Prince?

Posted by: kim
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Starters

You will need

IngredientAdd
500g (prepared weight) squash, skin-on, wiped and cut into wedges More products
2tbsp butter Available only in our Edinburgh shops More products
2 cloves garlic, crushed More products
2tbsp fresh sage, chopped finely

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salt More products
pepper More products
200g feta cheese

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walnuts, toasted - optional More products
pine nuts, toasted - optional More products
400g salad leaves

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juice of ½ lemon More products
olive oil More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Roast the squash first.
  • Preheat the oven to 180 degrees C.
  • Put the squash wedges onto a roasting tray.
  • Use a mortar and pestle to combine the garlic, butter, sage, salt and pepper.
  • Rub the flavoured butter all over the wedges with your hands.
  • Roast for 25-30 minutes, or until the squash is golden and tender.
  • Let the squash wedges cool for 5 minutes while you prepare the salad.
  • Blend the lemon juice with four times the volume of olive oil, and season to taste.
  • Toss the dressing with the leaves and divide between 4 plates.
  • Top with the warm squash, crumbled feta, and optional nuts.
  • Serve warm.

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