I found this recipe while on my way home from the office, two years ago. In the Stylist magazine, handed out to everyone heading out of London, it gave me inspiration for that evening’s meal, after rushing through the rain and toward the warmth of home.
While this isn’t really a travel story, it reminds me of my roots in London and, as it’s getting to be my favourite weather – cold, I’m going to be sharing a little of my winter cooking.
So, here’s my take on The Feta-Stuffed Butternut Squash recipe I found on that dark evening.
Don’t worry about making it super neat, or fancy-looking. When it’s cold outside, this will be fantastic.
2 butternut squash
About half a small container of feta cheese (it’s salty, so add to taste)
1 big onion
6 sun-dried tomatoes
A small handful of roasted pumpkin seeds
Herbs – the original recipe calls for basil, but I used some rosemary and sage from the garden.
Maple syrup – because it’s amazing and should be on everything.
Cut the squash in half, take out the seeds and a bit of the inside with an ice cream scoop. Roast in the oven (400.c) for about 25 mins or until browning.
Then dice the onion and fry in a little oil for about 4 minutes until soft. Then add everything else, cut roughly and stir until it’s all melty.
I found it pretty salty so I added some frozen peas to break it up.
Then spoon the mixture onto the squash, drizzle a bit of maple syrup and put back in the oven for 10 minutes.
Then eat it. You don’t really need anything with it, but some green beans would be good.