I’ve been making this dish for years and years. In fact, I can’t believe, I have never posted this recipe! This is my ultimate escape dish, whenever I have to cook up a dinner for carnivores, I serve this as a side dish and I have it as main for myself. Just add some grilled tofu or halloumi and it becomes a great weekday dinner as it’s so easy to prepare. The other week, one of my blogging buddies reminded me to start making this again – somehow I’ve forgotten making it all winter! – so thanks for the inspiration The Mad House Of Cats And Babies.
You can vary it as you wish too: add different nuts, some red onion or shallots – it will work well. It’s very healthy and fulfilling: as I said I often have it on its own for dinner. it’s a one pot meal too: just chop up the vegetables and place them in a baking dish, voila, really not much effort.
You know that I don’t like talking too much nonsense about a recipe to fill the space 🙂 So here’s the recipe: enjoy it!
A lovely vegetarian meal, roasted vegetables, rosemary, feta cheese, pistachios and pine nuts. A perfect side dish!
- 1 medium sweet potato cubed
- 250 gram butternut squash cubed
- 150 gram feta cheese crumbled
- 1 whole garlic bulb halved in the middle
- 4 whole garlic cloves
- 3 branches thyme
- 3 branches rosemary
- 50 gram pine nuts toasted
- 50 gram pistachios roughly chopped and toasted
- salt and pepper to taste
- 2 tbsp olive oil
Chop up all the vegetables and place them into a roasting dish alongside with the herbs and mix them with the olive oil.
Place the roasting dish into the oven for about 35 minutes on 175C.
Serve it immediately, adding the feta cheese and the toasted nuts right before serving.
Another recipe to try if you liked this one: Vegan Paneer And Butternut Squash Curry