Ingredients
1 medium butternut squash
1 tbsp smoked paprika
1 tbsp dried oregano
½ tbsp chili flakes
100g block feta cheese
100g cherry tomatoes
Flat-leaf parsley for garnish
Method
Preheat the oven to 180°C.
Cut the butternut squash in half.
Leave the seeds in one half; remove them from the other. Rest the halves on foil for stability.
Rub olive oil, salt, oregano, chili flakes, and smoked paprika on the half with seeds; set aside.
Massage the half without seeds with olive oil and salt.
Roast both halves in the oven at 180°C for 40-45 minutes, depending on size.
In the half with seeds, place feta cheese and cherry tomatoes; season lightly with salt.
Return both halves to the oven until cooked through and tender.
Mix the feta, tomatoes, and pumpkin flesh together with a fork; garnish with parsley.
Serve both halves drizzled with olive oil.
