Roasted Butternut Squash and Vine-Ripened Tomatoes with Feta Cheese and Pine Nuts

Added on 31 October 2014

Roasted butternut squash with tomatoes, feta and pine nuts

This colourful recipe from Isle of Wight Tomatoes uses sweet and flavour-rich vine-ripened tomatoes and makes a lovely light lunch, or delicious side dish with chicken or sausages.

Serves: 4

500g butternut squash
2 medium red onions
3 tbsp olive oil
3 garlic cloves, finely chopped
Leaves from one rosemary sprig, chopped
450g Isle of Wight vine-ripened tomatoes, halved
200g feta cheese, broken into small chunky pieces
1 tbsp pine nuts
Leaves from 1 sprig fresh tarragon (optional)
Sea salt flakes and freshly ground black pepper

Preheat the oven to 230C/fan210C/Gas 8.

Quarter the squash, scoop away the seeds, peel and cut across into 1cm-thick slices. Peel the onions, leaving the root end intact, then cut into wedges through the root. Put them both into a large roasting tin, add two tablespoons of oil, garlic, rosemary, and a good sprinkle of salt and pepper. Toss together, spread out over the base of the tin and roast for 25-30 minutes until the vegetables are beginning to brown nicely.

Remove the roasted vegetables from the oven and place them in a baking dish. Place the tomatoes on top, crumble the feta over, sprinkle with pine nuts and drizzle lightly with a tablespoon of oil. Return to the oven for a further 15 minutes until all the vegetables are tender. If wished, scatter with tarragon.

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