Golden roasted squash, chewy gnocchi, burst tomatoes and creamy feta. It's a winner for all the family.
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Serves
3
Butternut Squash
Fresh Sage
Garlic
Fresh Gnocchi
Cherry Tomatoes
Chickpea
Feta
Lemon
Olive Oil
Salt
Black Pepper
To Serve
Cheddar Cheese
Serves
3
Butternut Squash
Fresh Sage
Garlic
Fresh Gnocchi
Cherry Tomatoes
Chickpea
Feta
Lemon
Olive Oil
Salt
Black Pepper
To Serve
Cheddar Cheese
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Step 1.
Heat the oven to 210°C. Pick the sage leaves, toss them with the olive oil and pop in the oven for 3 to 4 mins until crisp but not coloured. Remove the sage and set aside, leaving the oil in the tray.
Step 2.
Peel, deseed and cut the butternut into 1cm pieces. Drain the chickpeas.
Step 3.
Add the squash, garlic cloves (left in their skins) and gnocchi to the tray with the oil. Place the lemon half cut-side down. Roast for 20 mins, giving the tray a shake halfway through.
Step 4.
After 20 mins, add the cherry tomatoes, chickpeas and nestle in the feta. Roast for another 10 mins, or until the squash is tender and the tomatoes are starting to burst.
Step 5.
Squeeze the garlic from its skins, mash and fold it through the traybake.
Step 6.
Serve up!
Kids Plate: Scoop out a kids’ portion, grate over some cheddar cheese.
Parents Plate: Dish up the adults and crumble over half of the crispy sage and squeeze over the caramelised lemon.
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