Hokkaido Squash with Feta and Walnuts
Main course
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Cook Time
35 min
Servings
2
Difficulty
Easy
Prep Time
5 Min
Description
This oven-baked squash with feta and walnuts is a wonderfully simple and aromatic dish, especially in season in autumn. The sweet Hokkaido squash harmonizes perfectly with the salty feta and the crunchy walnuts. A hint of rosemary, curry and cumin gives the dish a special touch. I love how quickly it is prepared and how little effort it takes. Perfect as a light main course or as a side dish to grilled food. If you like, you can add some chili for a slight spiciness.
Ingredients (9 ingredients)
-
1 piece small Hokkaido squash
-
1 Zweig Rosemary
-
4 tbsp Olive oil
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Pepper
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Curry
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Cumin
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80 g Feta
-
10 piece Walnuts
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4 tsp Honey
Preparation (6 steps)
Chop rosemary
Put rosemary sprig into the mixing bowl and chop for 3 sec./speed 8. Transfer and set aside.
Prepare squash
Preheat the oven to 180 degrees top and bottom heat. Wash, quarter and deseed the squash. Cut the squash into wedges.
Season squash
Place squash wedges in a bowl and mix with 4 tbsp olive oil, pepper, curry, cumin and the chopped rosemary.
Chop walnuts
Put walnuts in the mixing bowl and chop for 3 sec./speed 5. Transfer and set aside.
Top and bake squash
Place the seasoned squash in a baking dish (or on a baking sheet lined with baking paper). Crumble feta and spread over the squash together with the chopped walnuts. Bake in the preheated oven for 30-35 min.
Add honey
Remove the baked squash from the oven and drizzle with 4 tsp of honey.
Finished cooking? Great! 🎉
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Created by
Marie Schmitz
2
Rezepte
0
Kochbücher
Allergens
- Milk
- Nuts
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