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Baharat Roasted Squash Wedges with Feta & Hot Honey
Golden roasted butternut squash wedges, caramelised peppers, tangy feta, and a drizzle of hot honey -- autumn on a plate!
Method
- Preheat oven to 200°C (fan). Toss the squash wedges, garlic cloves, ginger slices, and peppers with Baharat spice, olive oil, and salt. Spread onto a lined baking tray and roast for 40–45 minutes, turning halfway, until soft and caramelised.
- Once the squash is tender, crumble over the feta. Drizzle with hot honey and return to the oven for 5–10 minutes until the feta softens and begins to brown.
- Arrange the squash wedges and peppers on a platter. Scatter with pomegranate seeds, capers, parsley, toasted cumin seeds, and dukkah or toasted seeds. Serve with a side of thick strained yoghurt for dipping.
