Roast Butternut Squash With Feta And Harissa Creme Fraîche

1. 1

   Preheat the oven to 200u00b0 Celsius.

2. 2

   Peel the butternut squash, scoop out the pips and cut into slices. Arrange in a roasting tin.

3. 3

   Leave the skin on the garlic cloves, and crush each clove lightly so that the juices will ooze out during the baking. Scatter over the butternut squash.

4. 4

   Sprinkle the chili flakes and cinnamon over the squash, season generously with salt, then pour a few glugs of olive oil over the squash.

5. 5

   Crumble the feta and sprinkle over the squash, then put the rosemary sprigs on top.

6. 6

   Bake in the oven for 25 minutes or until the squash is soft.

7. 7

   Mix the creme fraiche and the harissa paste and serve with the squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.