Annie Bell's Butternut, Portobello and Potato Roast
Over a year ago
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Ingredients
- 1.2kg butternut squash
- 600g-700g medium-size waxy potatoes
- 6 tbsp olive oil
- 1 tbsp lemon juice
- Sea salt and black pepper
- 125g shiitake mushrooms
- 4 portobello mushrooms or 8 portobellini
- 6 garlic cloves peeled
- 200g feta diced
- 2 tbsp coarsely chopped dill
- 2 tbsp coarsely chopped flat-leaf parsley
Accompaniment
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Method
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1
Preheat the oven to 210C/190C fan/gas 61⁄,2. Peel and deseed the squash and slice into chunks or wedges 1cm thick.
Scrub the potatoes and halve or quarter them. Toss the squash and potato with 4 tbsp oil, the lemon juice and some seasoning and arrange in a large roasting dish measuring about 38cm x 25cm. Roast for 30 minutes.
Meanwhile, trim all the mushrooms and halve the portobellos. Toss the mushrooms with the remaining oil and some seasoning, and mix into the vegetables along with the garlic cloves. Roast for another 45-50 minutes, stirring halfway through, until everything is lovely and golden.
Mix in the feta and return to the oven for 5 minutes. Scatter over the herbs and serve. A green salad would be a nice addition.
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