Recipe: Delicious Butternut squash, feta & couscous salad

Butternut squash, feta & couscous salad. Roasted Mediterranean Butternut Squash with Feta. Butternut squash has such a lovely shape and color and is perfect as a side dish for a celebratory winter meal. In small bowl, combine squash, feta, parsley, and olive oil.

This wonderful side dish features roasted butternut squash that's topped with sun-dried tomatoes, crumbled feta cheese, toasted pumpkin seeds and fresh basil. Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for recipes like Butternut Squash Soup or salads. Roasted butternut squash is so deliciously sweet against the spinach and red onion. You can have Butternut squash, feta & couscous salad using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Butternut squash, feta & couscous salad

1. It's 300 g of giant (or regular) couscous.
2. You need Half of a large butternut squash.
3. You need 1 tsp of paprika.
4. You need 1 tsp of cumin.
5. It's 425 ml of vegetable stock.
6. You need 100 g of feta cheese.
7. Prepare of Juice of half a lime.
8. Prepare of Chopped fresh coriander (to serve).
9. Prepare to taste of Black pepper & salt.
10. Prepare 2 tbsp of olive oil.

The creamy feta crumbled over the warm squash is I think a marriage made in heaven. This colorful, warm and delicious roasted butternut squash salad with feta is one of my favorites The sweetness of the roasted squash, the saltiness of the feta cheese and the punchiness of wild. Pureed butternut squash, kale and feta give a great flavor and nutritional boost. Gah, your butternut squash scones look delicious, Denise!

Butternut squash, feta & couscous salad step by step

1. Pre-heat oven to 180 degrees (fan assisted oven).
2. Peel, cut & deseed your butternut squash & cut into large cubes.
3. Place cubed butternut squash into roasting dish. Sprinkle over 1 tbsp olive oil, along with the cumin & paprika and mix well. Roast the squash in the oven for approx 30 mins (or until tender).
4. Cook couscous according to instructions on packet in vegetable stock..
5. Once cooked, mix the juice of half a lime & the black pepper & salt in with the couscous. Then mix in (lightly) the butternut squash & arrange in a serving dish.
6. Crumble the feta cheese over the top and sprinkle the chopped fresh coriander over as well..
7. Serve with a side salad as shown, or would go well with grilled chicken or fish.

Loving the spinach and feta you added to these! Place the butternut squash slices, shallots and rosemary on a lined baking tray. Crumble the feta cheese on top and garnish with chopped parsley. Butternut squash, lentils, herbs and nuts equal vitamins, minerals, fibre and protein. Serve with crumbled feta and a sprinkle of pine nuts.

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