Namaste from India! I arrived in Goa safely and am practicing yoga from the early morning until nighttime. I hope I will be able to tell you more about the experience soon – despite the very weak internet connection –, however, today it’s all about a recipe that has been waiting to be shared here for a few weeks: Roasted butternut squash with bulgur tomato and feta salad!
I have to admit: I am getting slightly jealous seeing feta cheese, fresh herbs and squash in these photos; the food we are eating in India is quite basic: rice, lentils, cooked vegetables with spiced sauces. Don’t get me wrong, it’s delicious, but I will miss fresh ingredients, salads and such over the next 20 days!
I will be telling you more about India very soon. Today, it’s all about this butternut squash which I filled with a bulgur tomato and feta salad for Florette Germany. I used their hummus with kalamata olives, however, you can obviously use any hummus.
The recipe is also available on the website of Florette.
Enjoy, and have a lovely weekend!
Roasted butternut squash with bulgur tomato and feta salad
For 3–4 servings.
1 small butternut squash
100 g bulgur
1/2 bunch fresh parsley
2 spring onions
2 tbsp black olives, pitted
2 tbsp pine nuts, roasted
100 g feta cheese
1 tbsp hummus (e.g. by Florette), plus more to serve
1 tbsp lemon juice
Sea salt and black pepper, freshly ground
Preheat the oven to 200°C (upper and lower heat). Line a baking tray with parchment paper.
Cut the squash in halves lengthwise, remove the seeds and brush the surface with oil. Transfer the squash to the prepared baking tray, facing upwards, and bake the squash until soft and tender, for approximately 40 minutes.
In the meantime, bring 400 ml lightly salted water to a boil, add the bulgur and simmer for 10 minutes (saucepan covered with a lid) until the water is absorbed. Remove the saucepan from the heat and allow the bulgur to soak for another few minutes, saucepan uncovered this time.
Wash and finely chop the tomatoes and parsley. Wash the spring onions, trim the ends and thinly slice them.
Add bulgur, tomatoes, parsley, spring onion, olives and pine nuts to a bowl, sprinkle with feta and add the hummus.
Mix the salad with one tablespoon of olive oil and the lemon juice, and season with salt and pepper to taste.
Remove the squash from the oven, fill both halves with the bulgur salad. Place the squash back in the oven for another 10 minutes, then serve the squash with the remaining salad and more hummus if you wish.
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