You only need 4 main ingredients to make this, it couldn’t be simpler! I’m all about easy quick meals that don’t require much effort to make. I’m also a massive fan of pesto, but, like most people, I’m far too lazy to make my own most of the time.
If you’ve not tried oven-roasted feta before you’re in for a treat. It doesn’t melt, just holds it’s shape perfectly, warms through, and browns slightly – heavenly! You could of course replace it with another type of cheese if melty is more your thing. Personally I didn’t realise how good of a combo squash and feta was until just recently, so it’s worth a try if you’re not sure. I also recommend serving this with a side salad, and cold leftovers taste great for lunch the next day too.
4 filo sheets
500g butternut squash (about the top half of a big one)
100g feta cheese
1 egg (optional)
Salt and pepper
What to do:
- Preheat the oven to 180°C
- Peel the butternt squash and cut the cylinder in half. Slice into thin pieces, and place on a lined baking tray. Drizzle with olive oil, salt and pepper, and roast in the oven for around 15 minutes
- In the meantime, prepare the rest of the ingredients. Chop up the feta, and beat an egg to make an egg wash.
- Use a flat baking tray and line with a little oil. Then place 4 sheets of filo pastry on top and press gently into the corners
- Top with a generous amount of basil pesto
- Lay the butternut squash slices on top in rows, then sprinkle over the feta and parsley
- Brush the pastry with the egg wash
- Place in the oven for around 15-20 minutes