Coconut-curry Butternut

This roasted butternut with its coconut-curry sauce, sprinkled with feta cheese, makes a delicious vegetarian meal on its own but can easily be served as a side. It takes no effort to make and is truly more-ish!!

2 large butternut squash

about 120g feta cheese


60ml vegetable oil

1 onion, chopped

2 cloves garlic, minced

30ml brown sugar

10ml curry powder

5ml turmeric

5ml ginger

30ml cumin seeds

5ml coriander seeds

2 dried, red chillies

15ml soy sauce

15ml balsamic vinegar

200ml coconut milk

Peel the butternut and cut it into cubes of 1,5 X 1,5cm. Add the cubes to a roasting tin, drizzle with some vegetable oil, season with salt and roast at 200℃ for about 30 minutes or until soft and slightly caramelised.


Put a saucepan onto medium heat and pour in the oil.

Add the chopped onion and cook until soft and translucent.

Add the garlic and cook for 2 minutes.

Now add all the rest of the sauce ingredients, give the mixture a good whisk and simmer for 5 minutes.

Take the sauce off the heat and pour it over the roasted butternut.

Mix through and spoon the butternut onto a serving dish.

Sprinkle with some cubed feta cheese.

Serve warm or at room temperature.

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