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
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.