Sautéed Squash & Feta Cheese

Name: Sautéed Squash & Feta Cheese
Ingredients: 1 whole pumpkin or butternut squash (Any winter squash can be used; for acorn squash, use 2–3); 1 head of garlic, peeled; 8–10 baby shallots, whole, peeled; 2–3 bay leaves; 2 fresh red chilis, de-seeded, finely diced; 12 oz. feta cheese (our preference is creamy sheep’s feta); ½ cup nuts or seeds, toasted (Try pumpkin or sunflower seeds, slivered almonds or pine nuts); Olive oil

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Sautéed pumpkin, garlic, and feta cheese with toasted nuts—perfect for autumn meals or as a poultry side dish.

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Ingredients

1 whole pumpkin or butternut squash (Any winter squash can be used; for acorn squash, use 2–3)
1 head of garlic, peeled
8–10 baby shallots, whole, peeled
2–3 bay leaves
2 fresh red chilis, de-seeded, finely diced
12 oz. feta cheese (our preference is creamy sheep’s feta)
½ cup nuts or seeds, toasted (Try pumpkin or sunflower seeds, slivered almonds or pine nuts)
Olive oil