This is a lovely dish to make at any time of the year and I like to serve it with roast meats such as lamb or pork. You can make it with all types of squash – butternut, pumpkin and it’s great with courgettes too (instead of, not as well as, the squash). The tomato paste coated roasted onions lift it from an ordinary side dish to something a bit special without really that much effort – the feta is optional but lovely. My kind of recipe!
You will need…
- This will easily serve between 4 and six
- I small pumpkin or an average sized butternut squash – peeled and cut into chunks or six medium-sized courgettes cut into chunks at an angle
- 3 medium onions, halved and sliced
- 1 small jar or pot of sun-dried tomato paste c200g
- 1 tbsp tomato paste
- 2 tbsp plain flour
- 20g butter, melted
- 150ml light olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp chilli powder
- Optional: 150g feta cheese
- Heat the oven to 200°C.
- Butter an oven-proof dish and layer the pumpkin or courgettes in the dish. Coat them with 100ml of the oil and the melted butter.
- Place the onion slices in a large bowl and stir in the salt. Leave to sit for 10 minutes.
- Next, stir in the flour, pepper, chilli, the remaining 50ml of the oil and both kinds of tomato paste.
- Scatter the onions over the squash and roast for 40 minutes. The squash should be tender and the onions browned. If you’re using courgettes, they may take less time – about 30 minutes.
- Remove from the oven, allow to cool a little and, if you’re using it, crumble the feta over before serving.
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