Roasted squash with feta and spinach

Name: Roasted squash with feta and spinach
Prep time: 15 min
Total time: 65 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: 400 g plain cottage cheese; 200 g feta; 240 g beluga lentils (beluga); 700 g Butternut squash; 550 g Red kuri squash; 300 g white cabbage; 1 spring onions incl. green parts; 100 g baby spinach; 4 tbsp olive oil; 1 tsp salt; a little pepper

Baking piquant Swiss cuisine Autumn

Total: 1 hr 5 min. | Active: 15 min.

vegetarian, gluten-free

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Everything we love about autumn on a plate! Vibrant colours, warm flavours and a real feel-good dish. For this recipe, we combine the sweet note of the squash with tangy feta and we roast the pumpkin seeds alongside. Cottage cheese makes the dish even creamier and the spinach impresses in more than just the recipe photo.

Recipe by:
Joel & Muriel

Ingredients

for 4 portions

Squash
700 g	Butternut squash, cut into approx. 2 cm cubes
550 g	Red kuri squash, cut into approx. 2 cm pieces
300 g	white cabbage, thinly sliced
1	spring onion incl. green part, cut into thin rings, greens set aside
4 tbsp	olive oil
1 tsp	salt
a little	pepper

Lentils
240 g	beluga lentils (beluga)
	salted water, boiling

To serve
400 g	plain cottage cheese
100 g	baby spinach
200 g	feta, crumbled

How it's done

Squash

In a bowl, mix the squash with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 240 °C.

Lentils

Cook the lentils in simmering salted water for approx. 20 mins. until soft, drain.

To serve

Plate up the cottage cheese and spinach, top with the vegetables, lentils and feta.

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