Equipment
* optional
Ingredients
Roasted Vegetables
- 800 g butternut squash, peeled, seeded, and cut into 2.5cm cubes
- 250 g shallots, peeled and halved lengthwise
- 45 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Cranberry Date Relish
- 150 g fresh cranberries
- 100 g medjool dates, pitted and roughly chopped
- 60 ml water
- 30 ml apple cider vinegar
- 30 ml maple syrup
Garnish
- 100 g feta cheese, crumbled
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a large baking sheet with parchment paper if desired for easier cleanup.
In a mixing bowl, toss the cubed butternut squash and halved shallots with olive oil, kosher salt, and black pepper until evenly coated.
Spread the squash and shallots in an even, single layer on the baking sheet. Roast for 35 to 40 minutes, flipping halfway through, until the vegetables are fork-tender and deeply caramelized at the edges.
While the vegetables roast, combine the fresh cranberries, chopped dates, water, apple cider vinegar, and maple syrup in a medium saucepan.
Bring the saucepan to a boil over medium-high heat, then reduce to medium-low and simmer for 10 to 15 minutes. Stir occasionally until the cranberries burst and the mixture reduces into a thick, glossy relish. Remove from heat.
Transfer the warm roasted squash and shallots to a serving platter. Spoon the warm or room-temperature cranberry date relish evenly over the vegetables.
Top the dish generously with crumbled feta cheese right before serving to prevent the cheese from melting completely.
Chef's Notes
- To peel butternut squash with ease, pierce the skin a few times with a fork and microwave the whole squash for 2 to 3 minutes. This softens the tough outer skin just enough to glide a peeler through safely.
- For the best texture and flavor, purchase block feta packed in brine and crumble it yourself. Pre-crumbled feta is coated in anti-caking agents that leave a chalky residue on the palate.
- The relish can be made up to a week in advance and stored in the refrigerator. Its flavors will meld and deepen over time, making this an excellent prep-ahead component for holiday meals.
Storage
Refrigerator: 4 days — Store relish and roasted vegetables in separate airtight containers for best textural results.
Reheating: Warm the squash and shallots in a 180C oven until heated through, then top with room-temperature relish and fresh feta.
