Butternut squash pan with feta

Ingredients for 4 servings:

• 1 butternut squash
• 1 large onion(s)
• 3 cloves garlic
• 2 tbsp peanut oil or other, as desired
• 200 g feta cheese or shepherd’s cheese
• Salt
• Parsley
• Caraway powder
• marjoram
• chervil
• rosemary
• Thyme
• ½ liter of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

vegetarian

First, peel the butternut squash, halve it, and remove the seeds. Then, cut it into cubes roughly 1.5 x 1.5 cm in size. Then, dice the onion, and preheat the pan while it’s cooking. Fry the onion with the oil and a little salt until lightly browned. Then, add the squash cubes and more salt, and roast gently for about 5 minutes. Then, add the water and let the whole thing simmer with the lid closed for about 25 to 30 minutes. Now, press the garlic cloves onto it (I always remove the sprout first, as this reduces the garlic smell) and add any seasonings you like. Add the feta cheese (I simply rub it with my hand) and cook for another 10 to 15 minutes. Test with a fork to see if the squash is tender. You can add more seasoning to taste. I always use a lot of parsley and ground caraway, and less for the rest. You can garnish as you like.