Author Notes
This is one of my favourite autumn butternut squash dishes. It’s so incredibly simple to put together. Just chuck all the ingredients on a baking tray, drizzle some olive oil over it and then bake for about 25 minutes et voilà, a super lovely warming autumn dinner. —Anne's Kitchen
Ingredients
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1/2
butternut squash
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8
garlic cloves
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1 teaspoon
dried chilli flakes
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1/2 teaspoon
cinnamon
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200 grams
feta cheese
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3
rosemary sprigs
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2 tablespoons
olive oil
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100 grams
crème fraiche
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2 tablespoons
harissa
Directions
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Preheat the oven to 200° Celsius.
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Peel the butternut squash, scoop out the pips and cut into slices. Arrange in a roasting tin.
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Leave the skin on the garlic cloves, and crush each clove lightly so that the juices will ooze out during the baking. Scatter over the butternut squash.
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Sprinkle the chili flakes and cinnamon over the squash, season generously with salt, then pour a few glugs of olive oil over the squash.
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Crumble the feta and sprinkle over the squash, then put the rosemary sprigs on top.
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Bake in the oven for 25 minutes or until the squash is soft.
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Mix the crème fraîche and the harissa paste and serve with the squash.
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