Feta Baked Squash

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Feta Baked Squash

Created by urbanfoodie, Saturday, 21 November 2009

There is a simple formula with squash, match it with butter, bacon, onions or a combination of all 3. I left out the bacon and use feta instead (it's the saltiness that works, you see) in this simple supper dish.

Ingredients

At a glance

Categories

weekday dinner

vegetarian

kid friendly

Makes

1 main / 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

Method/steps

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

Additional tips

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.

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