Roasted butternut squash, sweet potato and onion with feta, toasted hazelnuts and garden herbs


Peel and chop up a butternut squash, 2 sweet potatoes and quarter 2 red onions.

Turn them onto a preheated baking tray with a tablespoon of coconut oil melted and coat the veg in oil. Make sure each cube is touching the tray.

Put the onions with the hazelnuts (a couple of handfuls) in coconut oil on a separate tray. (I use an enamel bowl)

Put the veg in the oven at 200’C for 15mins, then put in a block of feta wrapped in a foil ‘bag’ with bayleaves. Cook for a further 10 – 15mins.

Remove and serve. Snip over fresh dill and oregano. Then coarsely grind over black pepper.


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