John Myers
Contents
show
Ingredients
- 600 g Butternut squash
- 2 Shallots
- Salt and pepper
- 2,5 tbsp Olive oil
- 100 g Date tomatoes
- Sugar
- 200 g Feta
- 0,5 tsp Dried oregano
Instructions
- Preheat the oven to 220 degrees (convection 200 degrees). Halve the pumpkin lengthways, peel and remove the seeds. Cut the pulp into 5 cm pieces, peel the shallots and cut into wedges.
- Put everything in a baking dish, season with salt and pepper, drizzle with 2 tablespoons of olive oil and bake in the hot oven on a rack on the middle rack for 15 minutes.
- Halve and quarter the date tomatoes, season with salt and pepper. Spread the tomato wedges on the pumpkin pieces, sprinkle the feta cheese with salt and pepper and drizzle with 1/2 tbsp olive oil. Let bake for another 15 minutes. Serve sprinkled with oregano.
Nutrition
Serving: 100gCalories: 133kcalCarbohydrates: 3.2gProtein: 4gFat: 11.5g
