Inspiration for your festive table, or merely for #meatlessmondays.


Difficulty: Beginner Prep Time 10 mins Cook Time 60 mins Total Time 1 hr 10 mins
Servings: 2
Best Season: Suitable throughout the year


If you are looking for inspiration for your festive table or merely for meatless Monday - then look no further! 

These are flavours that work so well together - the sweet caramelized squash tempered with melting salty feta, the crunch of toasted hazlenuts, almonds and sunflower seeds and crispy sage leaves. Simply mouthwatering! 

It looks so good arranged on a plate, who needs meat I say, when you can carve a whole squash up like this?! I made this recently for a dinner party for 4 and used a much larger squash. It was such a hit, there were no leftovers!

My mister, who loves meat with his meals, polished it all off before he realised that he had just really relished a vegetarian meal. 

Options: I keep the skin on as it becomes tender and adds fibre to your diet. 

If you are using a larger squash, increase the roasting time by 20/30 mins. 

Omit the feta or substitute with vegan feta for a wonderful, satisfying vegan meal. 

I have served this both with a mushroom tart, and a miso and soy glazed salmon, both of which which complemented it perfectly. You can also try a warm lentil or orzo salad. 



  1. In a bowl, mix together 5 tbs of olive oil, sea salt, pepper and garlic.

    Heat the oven to 210C

    Cut the Squash in half, scoop out the seeds and fibrous middle. 

    Place one half cut side down on a chopping board and using chopsticks on either side, make 1/2 cm wide cuts, stopping just short of slicing through - the chopsticks will help you with this. 

    Repeat with the other half.

    Brush a roasting tray with a little olive oil. 

    Turn over the squash and put them in the tray. Brush the undersides  with the oilive oil garlic mix. Turn them over . 

    Use the remaining olive oil mix and brush into the sliced sections. Use more oil if needed. 


  2. Roast in the hot oven for 45/50  mins until the squash is tender. Depending on the size you may need to cook a little longer.  Turn the tray around half way. 

    Meanwhile toast the nuts in a dry pan for a few mins and set aside. 

    Take the squash out of the oven. If you wish, you can slice one of the halves up and scatter them around. Or leave them whole, its up to you. Fan it out slightly, using butter knife to apply just a little pressure on the top. 

    Drizzle a little more oil, add the sage leaves in and around the squash. Scatter the crumbled feta all over.

    Return to the oven for a further 15 or 20 mins, until the squash is caramelizing and the feta has softened.

    Transfer to a platter or serve in your roasting tray if that works. Scatter all over with the toasted nuts. 






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