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Baharat Roasted Squash Wedges with Feta & Hot Honey
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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
1. 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.
2. 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.
3. 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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