Around the World in 180 Days

A journey across the Atlantic and into matrimony

Recipe of the Week March 4, 2010

Filed under: tastebud tinglers — rhet @ 1:41 pm
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see the heart shape in the pit of the squash? hehe We were too excited to taste the salad for me to remember to take a picture of it...which seems to happen more often then not, whoops!

I’ve been trying a few new recipes a week and I thought maybe I’d start sharing some of my favorites!  Even thought it’s only Thursday, I already know that this weeks big hit was a Garlic Roasted Butternut Squash Salad.

I looove butternut squash, but what really made this salad delicious was topping the squash with feta cheese and mixing red onion in with the salad for an extra kick. As soon as the hubby and I sat down to dig in, we both looked at eachother wide-eyed like “…wow”.  Its that good! Plus healthy, fairly easy to make and inexpensive!
So here’s what you’ll need (serves 2):

1 large butternut squash

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon parsley, chopped

100g feta cheese

1/2 a large red onion, chopped

1 small tomato, chopped

a couple of handfuls of lettuce, spinach, or rocket (spinach is the best IMHO)
What to do:

1. Preheat oven to 190 C / Gas mark 5. Grease a baking dish big enough to lay out all the squash in a single layer.

2. Peel the squash, slice in half lengthwise and remove seeds. Cut into 1cm (1/2 in) thick slices.

3. Place in baking dish, and toss with olive oil, garlic and parsley. Bake in preheated oven for 30 minutes, or until tender.

4. Top squash with crumbled feta in last 5-10 minutes of baking. Then place squash on bed of salad with tomato and chopped red onion. Drizzle a little olive oil or balsamic vinegar  on top if you want.

5. Enjoy the deliciousness!

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