Butternut Pumpkin (Squash), Roasted Hazelnut And Fe

Name: Butternut Pumpkin (Squash), Roasted Hazelnut And Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hazelnuts; 1 1/2 kg butternut pumpkin, cut into 3cm pieces; olive oil flavored cooking spray; salt and pepper; 175 g marinated persian feta cheese, drained; Honey and Balsamic Dressing; 1/4 cup honey; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; salt and pepper, to taste

Servings: persons

1
Preheat fan-forced oven to 230u00b0C /445u00b0F (240u00b0C if not fan forced).
2
While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
3
Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
4
Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
5
Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
6
Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

2945

kcal

Calories

322

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup hazelnuts, 1 1/2 kg butternut pumpkin, cut into 3cm pieces, olive oil flavored cooking spray, salt and pepper, and more.

Yes, Butternut Pumpkin (Squash), Roasted Hazelnut And Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butternut Pumpkin (Squash), Roasted Hazelnut And Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions