Roasted Rosemary Butternut with Kale and Feta Recipe
Recipe
Time
Prep : 15 mins
Cook : 20 mins
Serves : 2 people as a side, 1 person as a main
INGREDIENTS
½ Butternut Squash, sliced into 1cm thick slices
1 tbsp of Olive Oil
Salt and Pepper
2 crushed garlic cloves
3 to 4 sprigs of Rosemary
100g of Feta
100g of Kale
Optional: red chilli if you want to add a bit of kick
ASSOCIATED PRODUCTS
Do you like roasted butternut squash feta salad? You will definitely like it with Kale!
Here's how to make our roasted butternut squash feta salad:
- Put slices into bowl, add oil, salt and pepper, crushed garlic and rosemary
- Mix together so all coated and tip into roasting tin then roast in the oven at 180 degrees for 15-20 mins.
- After that time, cover butternut with 100g of Kale and put back into the oven for another 5-10 mins.
- Once butternut is tender, tip into serving bowl, mix and crumble the feta over the top.
How do you serve your ready roasted rosemary butternut squash?
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