Butternut squash, beetroot, feta and nut crumble traybake

  • Prep: 15m
  • Cook: 40m
  • Serves: 2

We love this vegetarian dish because it’s so pretty and really filling. The nut crumble is like dukka and adds a welcome crunch to balance out the creamy squash and feta. You will have some dukka left, but it keeps in a jar for 2 weeks and is great with boiled eggs, salads, hummus, flatbread, and in fact, pretty much anything.


  1. Preheat the oven to 210°C / 190°C fan / gas mark 5.
  2. Peel and de-seed the squash then slice into half moons that are roughly 1cm thick. Peel the beetroot and cut into eighths. Toss the vegetables in the olive oil, season with salt and oregano then arrange on a large baking tray, making sure the veg isn't too cramped or sat on top of each other. Bake for 40 minutes, turning over half way.
  3. For the nut crumble, roughly chop the nuts and put them in a dry frying pan together with the chilli, cumin and coriander seeds. Toast everything over a medium heat until you can smell the spices and the nuts. Stir regularly so nothing burns. Once toasted, tip everything into a food processor and whizz briefly to make a coarse rubble. Stir in the sesame seeds and a big pinch of salt.
  4. When the vegetables are golden and charred at the edges, remove from the oven. Crumble over the feta, scatter the pomegranate seeds and mint leaves on top then finish with a generous sprinkling of nut crumble and serve.


All to be sourced organic where possible

  • ½ large butternut squash (approx. 600g)
  • 4 beetroot
  • 4 tbsp olive oil
  • 1 tsp oregano
  • 200g feta
  • 3 tbsp pomegranate seeds
  • A few mint leaves, to serve
  • For the crumble:
  • 50g whole almonds
  • 50g pistachio kernels
  • ½ tsp chilli flakes
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tbsp sesame seeds
Kathy Slack

Kathy Slack

Sign up to our newsletter