Roasted Squash with Freekeh and Feta
This flavour combination is beautiful with freekeh, let alone the colours on the plate!
Suitable for vegetarians
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Freekeh
- 1 Butternut Squash
- 200g feta cheese
- Seeds of 1 pomegranate
- 1 tbsp Extra Virgin olive oil
- Salt and pepper
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1.Pre heat the oven to 180°C. Halve the butternut squash, remove the seeds, then cut the squash into slices or chunks with the skin left on. Place the squash in one layer in a roasting tray, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft. Remove the foil and cook for another 10 minutes until the squash is golden and crisp
2.Divide the squash between two plates, sprinkle with crumbled feta cheese and pomegranate seeds
3.Heat the Freekeh as per packet’s instructions and add it to the two dishes. Season with olive oil, salt and pepper
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