Roast Squash And Feta Couscous Food
ROAST SQUASH AND FETA COUSCOUS
Super easy vegetarian meal idea or tasty side dish.
Provided by wendy
Categories Family Food
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C
- Peel and chop the squash and onion into bitesized pieces.
- Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper.
- Roast in the oven for around 25 minutes or until everything is tender.
- Prepare the couscous as per the packet instructions.
- Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins.
- Stir the garlic back into the roast vegetables.
- Lightly toast the pine nuts in a dry frying pan until light brown.
- Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together.
- Divide between bowls and eat.
Nutrition Facts : Calories 188 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 122 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SHEET-PAN ROASTED SQUASH AND FETA SALAD
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Provided by Anna Stockwell
Categories Squash Bread Feta Vinegar Honey Thyme Sheet Pan Sheet-Pan Dinner Radicchio Escarole Dinner One-Pot Meal Fall Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
- Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
- Transfer to a platter and sprinkle with Aleppo pepper (if using).
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