Roasted squash with feta, mint and chilli recipe

218 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 335 calories / serving
  • Healthy
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Roasted squash with feta  mint and chilli hero 0abb21a3 1bb0 4571 b40e 460514bf6247 0 472x310

Preheat the oven to Gas Mark 6, 200°C, 400°F.

Cut the two squash in half, remove the pips with a spoon and discard. Scoop out some of the flesh (leaving a 1cm border) and roughly chop.

Place the squash halves on a roasting tray, season, drizzle with ½ tablespoon of oil. Roast for 40 minutes until tender.

Sauté the onion and chopped squash for 7 minutes until golden. Add the garlic and sauté the mixture for 3 more minutes.

Spoon the mix into the squash cavities, scatter with the feta cheese, pine nuts and chilli, season with salt and pepper and roast for another 10 minutes until the pine nuts are golden. Scatter with the mint leaves.

  • Ingredients

  • 2 small squash, halved
  • 2tbsp olive oil
  • 2 large red onions, roughly chopped
  • 4 cloves garlic, finely chopped
  • 200g (7oz) feta cheese, crumbled
  • 50g (2oz) pine nuts
  • 1 mild chilli finely chopped
  • handful of mint leaves, chopped
  • Energy 1395kj 335kcal 17%
  • Fat 25g 36%
  • Saturates 8g 40%
  • Sugars 12g 13%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 17.8g Protein 12.2g Fibre 4.4g


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