Roasted Butternut Squash Feta Salad

🧂 Ingredients

• 1 Small Whole butternut Squash
• 2 tablespoon Cooking oil
• Pinch of Cumin seeds
• 2 Sprig Fresh rosemary
• ½ Onion

  (Cut into wedges)
• Salt and pepper
• 30 grams Baby spinach
• 80 grams Feta
• 2 tablespoon Sunflower seeds
• 2 tablespoon sliced almonds
• 1 tablespoon Extra virgin olive oil

Instructions

• 1 Preheat oven to
  [https://atastykitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/temperature/oven-fan.svg]200
  °C (392 °F)
• 2 Cut the squash in half and scoop out the seeds.
• 3 Then peel and cut into half again.
• 4 Cut the butternut squash into equal-sized chunks.
• 5 Place a heavy-bottomed oven-proof pan on high heat. Add the oil and once it is
  hot add the butternut squash, onion, cumin seeds, rosemary and a pinch of salt
  and pepper.
• 6 Allow the ingredients to brown in the pan, then place into the preheated oven,
  for around 25 minutes or untill the squash is roasted and soft. Time will vary
  depending on the size of the squash pieces.
• 7 Once the squash is roasted, remove from oven and add the spinach, allow to sit
  for a minute then stir through.
• 8 Place the roasted butternut squash onto your serving plate, and crumble the feta
  over the top.
• 9 Then sprinkle the sunflower seeds and sliced almonds over the dish and drizzle
  with extra virgin olive oil. Serve and enjoy.

Nutrition Info