Butternut Squash with Feta and Hazelnuts
Make the most of winter squash, and bring out the flavors by adding nuts, feta, and of course, spices.
Category
Main Course
Servings/Yield
4
Author
Lior Lev Sercarz
Ingredients
1 butternut squash - cut in half lengthwise, seeds removed
2 cloves of garlic
-
Olive oil
-
Smoked salt
-
Peperoncini
1/4 cup crumbled feta cheese
3 tablespoons chopped toasted hazelnuts
1 tablespoon chopped toasted pistachios
Juice of 1 lemon
Directions
Pre heat the oven to 375 degrees.
Season the inside part of the squash with olive oil, smoked salt and a few pinches of peperoncini. Place the squash with the cut side facing down on a baking tray lined with parchment paper. Place a clove of garlic under each piece of squash in the hole were the seeds were. Bake for about 40 minutes until the squash feels soft when you press on it from the outside.
Let the squash cool down, then flip and scoop out the flesh with a spoon.
Place the squash in a mixing bowl and season with some olive oil, plus smoked salt and peperoncini to taste. Peel the garlic cloves and mash them into the squash.
To serve : Heat the squash, then drizzle the lemon juice on top and mix. Sprinkle the feta cheese and nuts on top and add a touch of olive oil. Enjoy!
Recipe Note
* The cooked squash can also be blended in a mixer with water or chicken stock to make a great creamy soup or pasta sauce.
Questions? Contact helen@laboiteny.com
