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Autumn Vegetables with Feta

 

Serves 4

50 mins
 

454 Kcals/serving

Fat 23g (8g sat)
per portion

 Suitable for vegetarians

 

Butternut squash 450g (1lb), about ½ the squash

Sweet potato 450g (1lb)

Parsnips 450g (1lb)

Cumin seeds 1 tsp

Coriander seeds 2 tsp

Paprika 1 tsp

Olive or sunflower oil 4 tbsp

Salt and freshly ground black pepper

Runny honey 1 tbsp

Feta cheese 200g (7oz)

Chopped mint 2 tbsp to serve (optional)

Warmed pitta bread to serve (optional)

 

1 Preheat the oven to 200°C/400°F/Gas 6. Cut the squash in half, scoop out the seeds and then peel away the skin. Peel the sweet potato and parsnips, then cut all the vegetables into similar-sized chunks.

2 Crush the cumin and coriander seeds in a pestle and mortar or improvise using a mug and the end of a rolling pin. Add the seeds and paprika to a large plastic bag with the oil and a generous amount of salt and pepper. Squeeze the bag to mix, then add the vegetables and shake.

3 Preheat a large roasting tin in the oven for 5 minutes, then tip the vegetables out of the bag into the tin and spread into an even layer. Roast the vegetables for 30 minutes, turning once.

4 Turn the vegetables again and drizzle with the honey. Roast for 5–10 more minutes until browned around the edges. Crumble Feta over the top and scatter with mint, if using. Serve with warmed pitta if you like.

Cook’s tips
The beauty of this dish is that you can use whatever root vegetables you have available. Chop the leftover squash and use for soup: fry an onion, add the squash and 1 tbsp curry paste. Cook for 1 minute then cover with vegetable stock. Simmer until tender, then purée.

 

 


Recipe taken from Fantastic Food For Less

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Autumn Vegetables with Feta

 

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