Roasted Squash with Feta and Lamb's Lettuce
An easy and tasty way to enjoy autumn squash.
Ingredients
- 1 butternut squash cut in half lengthways, seeds removed
- extra virgin olive oil enough to coat the butternut squash, plus extra for drizzling.
- salt
- ground black pepper
- 100 grams feta cheese crumbled
- 1 handful lambs lettuce washed
Instructions
- Pre-heat the oven to 180°C
- Score the flesh of the butternut squash with a criss cross pattern.
- Coat the butternut squash halves generously with the extra virgin olive oil, salt and pepper, place in a roasting tray covered with tin foil. Roast in the oven for 30 minutes
- Remove the foil and bake for a further 15-20 minutes until the butternut squash is cooked and the butternut squash starts to brown..
- Remove from the oven, and add the crumbled feta and lamb's lettuce on top of the squash.
- Drizzle with extra virgin olive oil, and season with salt and pepper to taste. Serve as side immediately, or allow to cool and serve the next day as a cold side dish.