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This dish can be eaten as a main or as a side dish

Serves 4

Prep: 10 minutes

Cook: 45 minutes


700g butternut squash, cubed

1 red onion, roughly chopped

4 cloves of garlic, roughly chopped

300g chestnut mushrooms, halved

350g cherry tomatoes

small bunch of thyme or lemon thyme

3 tbsp olive oil

salt & pepper

100-150g feta cheese

100g rocket leaves

For the Dressing:

2 tbsp of olive oil

1/2 lemon, juice only

1 tbsp dijon mustard


Preheat the oven to 200°C

Place the squash, red onion, mushrooms and garlic into a baking tin

Mix well with olive oil, salt and pepper and half of the thyme sprigs

Roast for 30 minutes

Remove from the oven and add the tomatoes and the rest of the thyme, mix together and put back in the oven for a further 15 minutes

Mix the olive oil, lemon juice and mustard together

Crumble the feta over the hot vegetables, drizzle over the dressing and finish with rocket





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