Roasted Rosemary Butternut Squash
with Wild Rice, Feta and Pine Nuts5.0(1)
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40 minutesDifficulty
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Easy We’ve all heard that much overused culinary phrase “fusion food”, but this recipe is fusion of a slightly different kind. With the onset of Winter Patrick has taken some decidedly seasonal squash and the deep, heady scent of rosemary and combined them with the lighter flavour of feta and wild rice. The squash takes a little bit of work with a vegetable peeler but once you’ve tackled and roasted it you’ll never look back. We use any leftovers for butternut squash soup!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
