Moroccan Style Butternut with Spiced Tomatoes and Feta

Soft sweet butternut with harissa spiced tomato sauce along with tangy feta and crunchy pumpkin seeds. Oh yes, this is good food. In my opinion Marks and Spencer are simply the best for their fantastic and top quality range of food. After spying this dish from their recent 'Dine in for Two' menu, I had to have a go at making it.

This would also make a great Christmas vegetarian dish - just be sure to use vegetarian feta; usually known as salad cheese.

I made the sauce from tinned cherry tomatoes and added rose harissa, oregano and a splash of sherry vinegar along with a couple of other bits and bobs. Of course you can find the recipe if you continue reading.
Get a disposable big foil baking tray.  Tip in the diced butternut, season well with salt and pepper and drizzle with olive oil.  Mix together to coat.  Pour over the tomato sauce and give it a little mix.  Sprinkle over some pumpkin seeds and a little of the parsley, saving some for serving.

 

Pop into your preheated oven (uncovered) to cook for about 45 minutes. When the time is up, test the butternut with a sharp knife to check if it's soft and almost cooked through. You'll probably find it will need another 10 minutes. When it's properly cooked through it should be nice and soft. Sprinkle over the feta and parsley. Return to the oven for a further 5 minutes till the feta is heated through.

Yield: 2Author: Jan Bennett

Moroccan Style Butternut with Spiced Tomatoes and Feta

Soft sweet butternut with harissa spiced tomato sauce along with tangy feta and crunchy pumpkin seeds.

ingredients:

1 large butternut - peeled and cut into large bite sized pieces

olive oil

a small handful of pumpkin seeds

a good handful of feta cheese - chopped

freshly chopped flat leaf parsley 

For the sauce:

1 x 400g tin of cherry tomatoes - Why cherry tomatoes? Because they're nice and sweet

2 tablespoons of Belazu rose harissa

pinch dried oregano

pinch of thyme

pinch of dried chilli flakes

pinch of salt and black pepper

splash of sherry vinegar - only use sherry vinegar, you can buy it in any good supermarket

instructions

First make the sauce:

Drain a little but not all of the tomato juice away and discard.  Tip the tomatoes and the rest of their juice into a bowl.  Add the rose harissa, oregano, thyme, chilli flakes and a pinch of salt and black pepper and sherry vinegar. 

Bit mucky this bit but it's the best way - using your hands, squish the the mixture through your fingers to mush the tomatoes.  If your cherry tomatoes still have their skins on then that's all the better, they're really soft so quite edible.

Now I know this sauce is cold at this point but have a taste and adjust the seasoning.  You might want to add a little more sherry vinegar or a pinch of sugar - see what you think. 

On with the rest of the dish:

Get a big disposable foil baking tray and tip in the diced butternut, season well with salt and pepper and drizzle with olive oil.  Mix together to coat.  Pour over the tomato sauce and give it a little mix.  Sprinkle over some pumpkin seeds and a little of the parsley, saving some for serving.

Pop into your preheated oven (uncovered) to cook for about 45 minutes.  When the time is up, test the butternut with a sharp knife to check if it's soft and almost cooked through.  You'll probably find it will need another 10 minutes.  When it's properly cooked through it should be nice and soft.  Sprinkle over the feta and parsley.  return to the oven for a further 5 minutes till the feta is heated through.

Garnish with the rest of the parsley and serve straight away.

Created using The Recipes Generator

Garnish with the rest of the parsley and serve straight away.