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Roasted Rosemary Butternut Squash

Roasted Rosemary Butternut Squash

with Wild Rice, Feta and Pine Nuts

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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!

Preparation Time40 minutes
Difficulty levelLevel 1
Ingredients
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Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructions
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