Roasted Butternut Squash on Creamy Feta With Hazelnuts and Honey
This roasted butternut squash on creamy feta is a beautiful balance of sweet, savory, and crunchy textures. The squash is roasted with rosemary for an herby, caramelized flavor, then served on a smooth feta cream. Topped with roasted hazelnuts, crispy lentils, and a drizzle of honey, this dish is the perfect combination of comfort and sophistication.
Ingredients (Serves 3-4 as a main)
1 medium butternut squash, washed and sliced
4 tablespoons olive oil
3-4 sprigs fresh rosemary
100g dried green or brown lentils
300g feta cheese
45-60ml milk, adjust for desired creaminess
80g roasted hazelnuts, roughly chopped
1-2 tablespoons honey
Salt and pepper, to taste
INSTRUCTIONS
Step 1: Cook the Lentils
1. Cook the lentils: In a pot, cook 100g lentils in salted water according to package instructions until just tender (about 15-20 minutes). Drain and set aside.
Step 2: Roast the Butternut Squash and Lentils
1. Preheat the oven: Preheat your oven to 200°C (392°F).
2. Prepare the squash: Place the sliced butternut squash on a baking sheet. Drizzle with 1-2 tablespoons olive oil, add fresh rosemary sprigs (keeping a few for garnish), and season with salt and pepper. Toss to coat the squash evenly.
3. Combine with lentils: Add the cooked and drained lentils to the same baking sheet as the squash but on the side.
4. Roast: Roast the squash and lentils together for 25-30 minutes, until the squash is tender and the lentils are golden and crispy.
Step 3: Make the Feta Cream
1. Mash by hand: In a bowl, crumble the feta cheese and mash it together with 45-60ml milk using a fork. Mix until it forms a rough, creamy texture with small visible pieces of feta. For a smooth version of this feta cream, use the blender.
Step 4: Assemble the Dish
1. Spread the feta cream: Spoon the feta cream onto the base of a serving plate, spreading it out evenly.
2. Top with butternut squash and lentils: Place the roasted butternut squash on top of the feta cream and add the crispy lentils.
3. Add toppings: Sprinkle the roasted hazelnuts over the top and drizzle with olive oil and honey.
4. Garnish: Finish with fresh rosemary sprigs for garnish.
Serve warm, and enjoy this deliciously balanced dish with creamy feta, sweet honey, crunchy lentils, and caramelised butternut squash either as a main dish or a side dish!
