Prep time: 15 minutes, Cook time: 30 minutes
Ingredients
- 1 large butternut squash, cubed
- 4 tbsp olive oil
- ½ tsp dried chilli flakes
- 180g whole cooked chestnuts, roughly chopped
- 1 x 31g pack flat-leaf parsley, roughly chopped
- 100g feta, crumbled
- 1 tbsp balsamic vinegar
Instructions
- Preheat the oven to 200°C (180°C fan, Gas Mark 6).
- In a large mixing bowl, combine the squash, 1 tbsp olive oil and the chilli flakes. Toss to combine then spread the squash out over 2 baking trays. Roast for 30 minutes, or until the squash is starting to caramelise at the edges. Remove and leave to cool slightly.
- Meanwhile, heat 1 tsp olive oil in a large frying pan over a high heat. Stir though the chestnuts and continue frying for 2-3 minutes.
- Tip the chestnuts, most of the parsley and half the feta into the roasting tin with the squash. Drizzle over the remaining olive oil and the balsamic vinegar, then gently mix until all the ingredients are combined.
- To serve, arrange the squash mixture on a large platter and season well. Scatter over the remaining feta and parsley.
Tips
- This dish is veggie, but if you really want meat, then smoky shredded chicken work work well.