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Roasted Squash, Feta And Sage Sauce Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course How To, Sauces, Dips & Spreads
Servings 4

Ingredients
  

  • 500 g butternut squash flesh, diced
  • 1 small red onion, thinly sliced
  • 1 tablespoon chopped sage
  • 5 tablespoons extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • A pinch of dried chilli flakes
  • 50 g pine nuts
  • 200 g feta cheese, diced
  • Sea salt and freshly ground black pepper

Instructions
 

  • #Roasting the squash and onion first adds a slightly smoky flavour to this pasta sauce. You can use either butternut squash or pumpkin - in either case you will need a 750-g vegetable to yield 500 g of flesh.# Preheat the oven to 220 °C (425 °F) Gas 7.
  • Put the squash, onion, sage, 1 tablespoon of the oil and some seasoning in a roasting tin, toss well and roast for 30 minutes, or until the vegetables are golden and cooked through.
  • Heat the remaining oil in a large frying pan and gently fry the garlic, chilli flakes and a little seasoning for 2-3 minutes until soft, but not browned. Add the pine nuts and stir-fry for 2-3 minutes until lightly browned. Add the roasted squash, onions, sage and the feta, and stir well until combined. Serve at once.
Keyword Sauce recipes