Serves 4
1 small butternut squash, halved, peeled and seeds scopped out
2 red onions, peeled and quartered
2 tbsp olive oil
2tbsp baslamic vinegar
salt and freshly ground black pepper
150g baby spinach, washed
150g light feta, crumbled
- Preheat oven to 200°C/400°F/gas mark 6.
- Cut the squash into 2 cm chunks and palce in a roasting tray with the onions. Drizzle with olive oil and stir it to coat the butternut squash and onions evenly. roast for abou 35 to 40 minutes.
- Remove from the oven, then stir in the balsamic vinegar and season generously with salt and pepper.
- Divide the spinach into four bowls and mix straight away with the warm squash and all the juices from the pan. Scatter with the crumbles feta and serve.
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