Roasted Butternut Squash, Feta and sultana salad with toasted sunflower seeds, chilli and a yoghurt and tahini dressing

This is my homage to Halloween as it uses butternut squash but you could use any squash or pumpkin. It is a hearty salad that is served with the butternut from the oven so it’s slightly warm once you build the salad and serve it at the table. 

Roasted Butternut Squash, Feta and sultana salad with toasted sunflower seeds, chilli and a yoghurt and tahini dressing
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Ingredients
  1. One small butternut squash
  2. A handful of sultanas
  3. A handful of sunflower or pumpkin seeds
  4. A small bag of washed baby spinach leaves
  5. Half a block of feta cheese
  6. Salt and pepper
  7. A pinch of dried chilli flakes
  8. Olive oil
  9. A small handful of flat leaf parsley chopped roughly
  10. One small red chilli seeds removed and sliced thinly
  11. Half a pot of natural yoghurt. Greek is good
  12. Half a lemon juiced
  13. Two dessert spoons of tahini
Instructions
  1. Preheat your oven to 200 degrees centigrade or gas mark 6.
  2. Wash and cut your butternut in half.
  3. Cut each half in half again.
  4. Scoop out the seeds from the round end and discard.
  5. Slice the quartered squash in to moon shapes.
  6. Place your sultanas in a small bowl and cover with boiling water. Leave them to soak and soften whilst the butternut squash roasts.
  7. Place your squash in a large roasting pan. Season generously with salt and pepper and a pinch of chilli flakes and drizzle over some olive oil. Place in the oven and roast for 40 minutes turning once half way through so that the squash gets evenly browned.
  8. Place your sunflower or pumpkin seeds in a small dry frying pan and toast them lightly until they turn golden brown.
  9. Place your spinach on your serving platter and layer up with your roasted butternut squash and drained soaked sultanas.
  10. Crumble over your feta cheese and sprinkle over your seeds.
  11. Tumble over your chopped parsley and your sliced red chilli for decoration and season everything with salt and pepper.
Notes
  1. Method for the dressing
  2. Place your yoghurt, lemon juice, tahini and a pinch of sea salt and a good grind of black pepper in a bowl and mix it all together to make a creamy dressing. Serve it either drizzled over the top or in a seperate bowl to dollop on the top!
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

   
 

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