Island Life Magazine Ltd June/July 2016 | Page 106

FOOD

Recipe: Roasted Butternut Squash
topped with Greek mix (Vegetarian)
Serves two

Pre heat oven 180˚c

Ingredients

down, score the butternut into diamonds
- but don’t score too deeply.

Greek mix

1 butternut squash

Drizzle olive oil over the top, season
with salt and pepper, and bake it in the
oven for around one and a half hours.
The size of the butternut will determine
the cooking time.

Finely slice the red onion, dice the feta
cheese, cut the sun dried tomatoes in
half, place in a mixing bowl, add in the
mixed olives, parsley and splash of olive
oil and mix.

When it’s golden and you can softly
poke it with a knife, its ready.

When serving, pour the sauce on
your plate, place on top of the roasted
butternut squash and top that with your
Greek mix.

1 red onion
50g sun dried tomatoes
100g feta cheese
50g mixed olives
Small bunch of chopped parsley
Extra virgin olive oil
Salt and pepper
1 red pepper
3 large tomatoes

Method
Cut the butternut squash in half length
ways, scoop out the seeds with a spoon
and dispose of seeds in the bin.
Place the squash on a baking tray skin
106

For the sauce
Cut large tomatoes in quarters and
roughly slice the red pepper, place on
a tray with a splash of olive oil, salt and
pepper and roast for 20-30 minutes.
Place these items in a food processer,
or if you have a hand blender place the
items in a bowl and blend until it turns to
a smooth sauce.

From Craig
Bruce, Head
Chef at The
Fighting Cocks

www.visitilife.com

June/July 2016_MASTER .indd 106

14/06/2016 01:51