Roasted squash with sour cherries, spiced seeds & feta

Serve this squash or pumpkin dish as a smart vegetarian main or dinner party side, packed with contrasting flavours such as sweet honey, sour cherries and salty crumbled cheese

Prep:20 mins
Cook:45 mins
Easy

Nutrition per serving

kcal 278
fat 16g
saturates 3g
carbs 25g
sugars 14g
fibre 4g
protein 8g
salt 0.5g

Ingredients

1 large or 2 small squash or pumpkins, seeds scooped out and reserved, then cut into chunks or wedges (leave the skin on if it’s not too tough)
2 tbsp olive or rapeseed oil
100ml red wine vinegar
2 tbsp clear honey
100g dried sour cherries
2 tbsp toasted sesame oil
bunch mint, leaves picked
100g feta, crumbled
100g pumpkin seeds (if you don’t have enough from your pumpkin, add seeds from a packet)
1 tbsp sesame seeds
2 tsp ground cumin
2 tsp coriander
good pinch of ground allspice
2 tsp olive or rapeseed oil

Tip

Extra texture

Depending on the variety of the squash, the skin will become chewy and delicious once roasted, adding another texture to the finished dish.

Which gourd?

Small acorn squash or munchkin pumpkins work well in this recipe, or choose your favourite, any variety will do the trick.

Method

Heat oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Arrange the squash or pumpkin wedges on the tray and drizzle with oil. Season well, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife – it should be very tender when cooked).
Meanwhile, prepare the spiced seeds. Wash and dry the seeds from your squash, removing any stringy bits. Mix the seeds, spices and oil on another baking tray lined with baking parchment, season well and toss together. Put on the shelf below the squash and roast together for the final 10 mins, stirring now and then, until toasted.
Put the vinegar, honey and cherries in a small pan. Simmer gently for 2-3 mins until the cherries are plump and the dressing has reduced by half. Stir in a pinch of salt and the sesame oil, remove from the heat and leave to cool for 10 mins.
To serve, arrange a layer of warm wedges on a platter. Drizzle over the syrupy dressing and cherries, the seeds and mint leaves. Finally, scatter with feta.