I like the idea of serving a savory version of this veggie. It also has just a touch of spiciness to it that is balanced nicely by the creamy feta cheese. One of the most important considerations, however, is that it is made all in one pan. I really appreciate having less clean-up to do after a holiday feast, when all I want to do is get off my feet and watch some football on TV.

By the way, don’t get confused by the reference to “pumpkin” in this recipe. Where Lorraine lives, they refer to butternut squash as pumpkin squash or just pumpkins. But it is butternut squash you need to use.

INGREDIENTS

1 butternut pumpkin or squash (about 600g or 1.3lbs)

3 tablespoons oil (I used a herb oil but regular olive oil will do)

2 tablespoons sesame seeds

3 tablespoons honey

1 tablespoon balsamic vinegar

50g/1.7 oz. feta cheese, crumbled

1/2 teaspoon chili flakes

Salt and pepper, to season

 

INSTRUCTIONS

Preheat oven to 210C/410F. Line a baking tray with baking parchment. Peel the pumpkin and cut into bite sized cubes. Remove the seeds.

Toss the pumpkin cubes in the oil and bake for 20 minutes.

Remove from the oven and toss with sesame seeds. Put back in oven for 10 minutes and roast.

Drizzle with honey, balsamic vinegar, feta and chili flakes. Season with salt and pepper. Serve hot or cold.

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Quick Tip:  Butternut squash is very dense. In order for it to cook in the allot time, you need to make sure that you cut it into small enough pieces. The recipe calls for “bite sized” so I would aim for not more than ½-inch cubes.

Recipe and image courtesy of Lorraine at Not Quite Nigella