Roasted Butternut Squash Recipe | PEPPADEW® UK

Ingredients

• 1 whole butternut squash, skin on, halved lengthways and cut into 2 cm wedges
• 2 red onions, cut into wedges
• 2 tsp ground coriander
• 3 tbsp Olive oil
• 150 g PEPPADEW® Sweet Piquanté Peppers Mild/Hot Whole, halved
• FOR THE SALSA VERDE:
• 15 g fresh coriander
• 25 g flat leaf parsley
• 5 g mint
• 10 g basil
• 2 garlic cloves
• 1 tbsp mustard
• 1 tsp red wine vinegar
• 1 tbsp cornichons
• 1 tbsp capers
• 100 ml olive oil
• Salt and pepper
• TO SERVE:
• Handful pumpkin seeds
• 120 g feta, crumbled
• Drizzle of olive oil