Roast Chicken, Butternut Squash, Feta and Pecans

Roast Chicken, Butternut Squash, Feta and Pecans

Ok I think the title has pretty much given the main content of this post away.  If you are still reading I’m assuming you want to eat something delicious, hearty, nourishing and wholesome without too much fuss attached.  Well here it is.

This is one of my favourite meals and it came from the wonderful Nigella Lawson (I think from Nigella Express but I can’t find my book right now, I’ll check later).  It is a simple meal but ridiculously satisfying.  Basically you roast up a chicken (organic really is best), then 45 minutes before it is cooked pop a chopped butternut squash (chop into 1 inch pieces) into the roasting tray and give a good coating of oil.  Pop back into the oven until both are cooked perfectly.

On the plate add a fresh salad with dressing of choice (I prefer olive oil and balsamic vinegar).  To the squash add a liberal dose of chopped feta (I think it would be about a cup full per half squash) and some chopped pecans.  You should tailor the amounts to your taste.

This is the perfect seasonal crossover dinner, you get the yummy of roast chicken without the heaviness of a winter meal.  The sweet comfort of winter squash with the sharp summer tang of feta.  And if you want to go crazy and make this an extra special dinner add that seasonal wonder green beans but make sure you do them Movita style, there really is no other way.

Eat well, you deserve it.

5 thoughts on “Roast Chicken, Butternut Squash, Feta and Pecans

  1. OMG! That squash (which I love to begin with) looks so good I want to eat it for breakfast! Feta and pecans now on the grocery list! Thanx.

  2. Anyone stopping by can have this cooked for them! This really is the only way to cook beans, we call it Movita style!

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