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Roast Squash and Feta Winter Salad

Name: Roast Squash and Feta Winter Salad
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 500g (prepared weight) squash, skin-on, wiped and cut into wedges; 2tbsp butter; 2 cloves garlic, crushed; 2tbsp fresh sage, chopped finely; salt; pepper; 200g feta cheese; walnuts, toasted - optional; pine nuts, toasted - optional; 400g salad leaves; juice of ½ lemon; olive oil

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: 28/09/2010

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses
Starters

You will need

Ingredient	Add
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	Awaiting stock	More products
salt		More products
pepper		More products
200g feta cheese	Awaiting stock	More products
walnuts, toasted - optional		More products
pine nuts, toasted - optional		More products
400g salad leaves	Awaiting stock	More products
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.