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
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
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.

Text
ingredients
Email recipe details
Print recipe
  • 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
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • 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

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.