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If there’s one thing I love about winter it’s the squash, coming in all shapes and sizes and adding some much needed colour to the veg box.
They look great before you cook them and taste utterly divine cooked, all that melty sweetness. There is a simple formula with squash, match it with butter, bacon, onions or a combination of all 3. I chose to leave out the bacon and use feta instead (it’s the saltiness that works, you see) in this simple supper dish that I’ll certainly be making again.
I used a squash from my aunt-in-law’s allotment, not sure what kind, a sort of long gourd with pale yellow skin and a thick green pinstripe, you can use whatever squash is to hand. I’m of the school who doesn’t like to eat the skin but I know there are those that do, if you are one - go for it!
Allow for one medium-ish squash per person for a main course or 1 between 2 for a tasty side to a simple grill of meat.
Ingredients
Makes 1 main course/2 sides
1 medium squash
1 small onion
3 cloves garlic
big knob butter (30-40g)
100g feta (1/2 packet)
Rosemary and thyme
S&P
- Heat the oven to 190 C
- Cut squash in half, scoop out all seeds and fibres, squash garlic cloves a bit to split skin (leave on) and put in each cavity with butter and a sprig of rosemary, S&P
- Put in oven and roast for 50 minutes
- 15 minutes before end chop onion and fry gently in olive oil with a little salt
- When squash is done take out of oven, discard rosemary branch, squeeze out garlic cloves and scoop flesh into a bowl (keeping shells intact)
- Mash lightly with fork, crumble feta into bowl with rosemary and onions
- Scoop back into shells and back into oven for 15 minutes until lightly browned on top (use the grill if you are impatient to eat, as I was!)
- Serve with rice (I like brown) and a green salad
