Equipment
Ingredients
Roasted Vegetables
- 1000 g butternut squash, peeled and cubed into 2.5cm pieces
- 300 g shallots, peeled and halved lengthwise
- 45 ml olive oil
- 5 g fresh thyme leaves
- 6 g kosher salt
- black pepper
Date & Cranberry Relish
- 80 g medjool dates, pitted and roughly chopped
- 40 g dried cranberries
- 30 ml apple cider vinegar
- orange zest
- 30 ml extra virgin olive oil
- 10 g fresh parsley, finely chopped
- chili flakes
Topping
- 100 g feta cheese, crumbled
Nutrition (per serving)
Method
Preheat your oven to 220°C (425°F). Prepare the vegetables: peel and cube the squash into uniform 2.5cm (1 inch) pieces. Peel the shallots and cut them in half lengthwise.
In a large mixing bowl, toss the squash and shallots with olive oil, thyme, salt, and black pepper until thoroughly coated.
Spread the vegetables in a single, even layer on a rimmed baking sheet. Do not overcrowd. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
While vegetables roast, prepare the relish. In a small bowl, combine chopped dates, dried cranberries, apple cider vinegar, orange zest, extra virgin olive oil, and parsley. Stir well and let sit for at least 10 minutes to allow flavors to meld and fruits to plump slightly.
Transfer the hot roasted vegetables to a serving platter. Spoon the date and cranberry relish evenly over the top.
Garnish immediately with crumbled feta cheese. The residual heat from the vegetables will slightly warm the cheese without melting it completely.
Chef's Notes
- Cut the butternut squash into uniform sizes to ensure even cooking; mixing small and large chunks will result in some being mushy while others are hard.
- For the best flavor, buy block feta in brine and crumble it yourself. Pre-crumbled feta often contains anti-caking agents that affect the texture.
- The relish relies on the balance of acid and sugar. If your dates are very sweet, add a squeeze of fresh lemon juice to the relish to sharpen the flavor profile.
- If preparing ahead for a dinner party, roast the vegetables 90% of the way, then blast them in the oven for 5-8 minutes right before serving to reheat and crisp up.
Storage
Refrigerator: 3 days — Store relish and roasted vegetables separately if possible to maintain texture.
Reheating: Reheat vegetables in a 180°C oven for 10 minutes; add relish and cheese after heating.
