James Strawbridge
Baharat Roasted Squash Wedges with Feta & Hot Honey
Info
Golden roasted butternut squash wedges, caramelised peppers, tangy feta, and a drizzle of hot honey -- autumn on a plate!Ingredients
Method
Ingredients
- 1 medium butternut squash, cut into wedges (skin on)
- 3–4 garlic cloves, skin on
- 1 small knob fresh ginger, sliced
- 1–2 peppers (red or yellow)
- 1 tbsp Bart Baharat Spice Blend
- 2–3 tbsp olive oil
- Sea salt and cracked black pepper
To finish
- 200g feta cheese
- 1 tbsp hot honey (or honey with a pinch of chilli flakes)
- Seeds from ½ a pomegranate
- 1 tbsp capers
- Handful of fresh parsley, chopped
- 1 tsp cumin seeds, toasted
- 1 tbsp dukkah or mixed toasted seeds
- Thick strained yoghurt or labneh, to serve
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.
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