Roasted squash with sour cherries, spiced seeds & feta

Roasted squash with sour cherries, spiced seeds & feta

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4 as a main or 6-8 as a side
Serve this squash or pumpkin dish as a smart vegetarian main or dinner party side, packed with contrasting flavours such as sweet honey, sour cherries and salty crumbled cheese

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (8)

  • kcal278
  • fat16g
  • saturates3g
  • carbs25g
  • sugars14g
  • fibre4g
  • protein8g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 large or 2 small squash or pumpkins, seeds scooped out and reserved, then cut into chunks or wedges (leave the skin on if it’s not too tough)
  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100ml red wine vinegar
  • 2 tbsp clear honey
  • 100g dried sour cherries
  • 2 tbsp toasted sesame oil
  • bunch mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

For the spiced seeds

  • 100g pumpkin seeds (if you don’t have enough from your pumpkin, add seeds from a packet)
  • 1 tbsp sesame seeds
  • 2 tsp ground cumin
  • 2 tsp coriander
  • good pinch of ground allspice
  • 2 tsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Arrange the squash or pumpkin wedges on the tray and drizzle with oil. Season well, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife – it should be very tender when cooked).

  2. Meanwhile, prepare the spiced seeds. Wash and dry the seeds from your squash, removing any stringy bits. Mix the seeds, spices and oil on another baking tray lined with baking parchment, season well and toss together. Put on the shelf below the squash and roast together for the final 10 mins, stirring now and then, until toasted.

  3. Put the vinegar, honey and cherries in a small pan. Simmer gently for 2-3 mins until the cherries are plump and the dressing has reduced by half. Stir in a pinch of salt and the sesame oil, remove from the heat and leave to cool for 10 mins.

  4. To serve, arrange a layer of warm wedges on a platter. Drizzle over the syrupy dressing and cherries, the seeds and mint leaves. Finally, scatter with feta.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.