Warm Squash, Silverbeet & Feta Salad

Warm Pumpkin, Chard & Feta SaladLast week at the Napier Urban Food Market JJ’s Organics had new season’s buttercup squash, so of course, I had to have one, they also had some lovely young silverbeet or chard. These two are such great partners that I thought a warm salad would be  a great way to
showcase both and this somewhat deconstructed salad is the result.

Warm Squash, Silverbeet & Feta Salad

For a more conventional salad presentation, peel and cube the squash, then toss in the spice mixture and roast. Place the squash and cooked
silverbeet mixture in a bowl and toss to combine, then scatter with
crumbled feta.

Serves 4 as main course or 8 as a side dish

1 small butternut squash
1 tsp ground cumin
1 tsp ground coriander
sea salt
olive oil
1 onion, sliced
1 bunch young silverbeet, ribs removed, leaves roughly chopped
250g Origin Earth feta cheese

1              Preheat oven to 200°C. Line a baking tray with aluminium foil.

2              Cut squash into wedges and remove seeds. Place cumin,
coriander and a good grind of salt in a plastic bag, add a little olive oil, then add squash wedges and shake to coat squash with spice mixture. Place squash in a single layer on the baking tray and bake for 20-30 minutes or until tender.

3              Meanwhile, place onion and a little olive oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

4              Add silverbeet and cook, tossing, for 2-3 minutes or until it just starts to wilt.

5              To serve, arrange squash and silverbeet mixture on serving plates and scatter with crumbled feta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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5 thoughts on “Warm Squash, Silverbeet & Feta Salad”

  1. I love the way you’ve presented this Rachel! I make a Karen Martini pumpkin dish with similar spices (she uses a yoghurt dressing drizzled on top) which is also made just by baking wedges of pumpkin, leaving the skin on. Not only FAST to make because you don’t need to cut and peel but so tasty too! I love the skin, it sort of caramelises if you bake it long enough! I also love that you have used silverbeet in this. I think it is the poor cousin to spinach and we need to celebrate it more!!
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