Roasted Squash, Feta | Recipe of the Month

Discover the sweet and savoury balance with our roasted squash, grown at Mereworth Market Garden, creamy whipped feta, and hot honey recipe. A delicious, flavour-packed dish ideal for sharing.

Ingredients of Our Roasted Squash, Whipped Feta, and Hot Honey Recipe:

1 x Mereworth butternut squash
2 x sprigs Mereworth thyme
Olive oil
1 tsp smoked paprika
Salt and pepper
200g x feta
100g x Greek yogurt
1 x lemon, zest and juice
2 tbsp honey
1 tsp chilli flakes
25g x pumpkin seeds

For the roasted squash:

1. Preheat an oven to 200 degrees C.
2. Cut the squash into small wedges and remove any seeds.
3. Place in a baking tray and drizzle lightly with olive oil, add the smoked paprika, salt, pepper, and thyme sprigs.
4. Bake for approximately 30 minutes, turning half way, until the squash is tender and caramelised.

For the whipped feta:

1. Add the feta, Greek yogurt, lemon zest and half of the juice, and blend until smooth.

For the hot honey:

1. Place the honey in a pan and heat gently with the chilli flakes and a pinch of salt.

For the pumpkin seeds:

1. Place the pumpkin seeds in a small frying pan and toast over a medium heat for approximately 4 minutes, until the seeds begin to toast lightly.

To finish:

1. Place the hot squash on a plate.
2. Add generous dollops of whipped feta.
3. Drizzle with hot honey, and finish with the toasted pumpkin seeds.