Lunch/Dinner Butternut Squash & Feta Bake

Serves : 4

Butternut Squash & Feta Bake

Ingredients

  • 2 red onions, cut into thin wedges through the root
  • 500g butternut squash, cut into 2cm wedges
  • 2 red chillies, finely chopped
  • 200g cherry tomatoes
  • 1 tbsp rapeseed oil
  • Sea salt and freshly ground black pepper
  • 200g light feta cheese, cut into 1cm cubes
  • 50g pine nuts
  • 250g cooked Puy lentils (Merchant Gourmet)
  • 100g baby spinach leaves

Method

  1. Preheat the oven to 200°C/fan 180°C/ gas mark 6.

  2. Place the onions, squash, chillies and cherry tomatoes onto a large baking tray and drizzle with the rapeseed oil, then season with salt and black pepper.

  3. Place in the oven to roast for 20 minutes then remove and stir through, turning everything over.

  4. Add the feta, pine nuts and Puy lentils and return to the oven for another 10 minutes until hot through and golden around the edges.

  5. Fold the baby spinach leaves through the mixture and serve straightaway.