1 butternut squash, cut into wedges1 large red onion, cut into ringsLeaves of 4 sprigs of rosemary 2 tbsp butter35g pecan nuts, lightly crushed250g puff pastry (shop-bought or homemade)125g feta cheese
1 Preheat the oven to 180C/350F/gas mark 4. In a large mixing bowl, mix 1-2 tbsp olive oil with salt and pepper, to taste. Add the butternut squash wedges, onion rings and rosemary. Toss to ensure all the ingredients are evenly coated.
Read the source article at theguardian.com
By Dale Berning Sawa