Roasted Rosemary Butternut Squash
with Wild Rice, Feta and Pine Nuts
We’ve all heard that much overused culinary phrase “fusion food”, but this recipe is fusion of a slightly different kind. With the onset of Winter Patrick has taken some decidedly seasonal squash and the deep, heady scent of rosemary and combined them with the lighter flavour of feta and wild rice. The squash takes a little bit of work with a vegetable peeler but once you’ve tackled and roasted it you’ll never look back. We use any leftovers for butternut squash soup!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
