Squash And Sweet Potato Bake With Feta Recipes

SQUASH AND SWEET POTATO BAKE WITH FETA

Steps:

• Heat oven to 400°F.
• Combine vegetables in large bowl.
• Mix dressing and paprika until blended. Add to vegetables; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 45 to 55 min. or until vegetables are tender and caramelized around edges.
• Top with cheese and cilantro.

SWEET POTATO, SPRING ONION & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
• Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don't break up the potato.

ROASTED SWEET POTATO SALAD WITH FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
• Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
• At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
• Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
• Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

BAKED SWEET POTATO WITH OLIVES, FETA, AND CHILE

Steps:

• Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
• Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
• Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

5-INGREDIENT TWICE-BAKED SWEET POTATOES WITH FETA

Steps:

• Preheat the oven or toaster oven to 375 degrees F. Line a small sheet pan with parchment paper or foil and set aside.
• Poke the sweet potatoes all over with a fork. Microwave the sweet potatoes until they feel soft when gently squeezed, 5 to 6 minutes. Allow to cool slightly. Cut in half lengthwise, creating oblong shapes. Select the nicest two halves for using as the base. Scoop them with a teaspoon, leaving a 1/4-inch border and placing the pulp in a mixing bowl. Place the bases on the lined sheet pan. Scoop out the other two halves completely and add the pulp to the mixing bowl, discarding the skins. Add the white scallions, coconut oil, paprika, 1/8 teaspoon salt and some freshly ground black pepper. Mash with a fork until smooth. Using a teaspoon, fill the two bases with the mashed sweet potatoes. Smooth with the back of the spoon. Sprinkle with feta and bake until the cheese begins to brown, about 17 minutes.
• Sprinkle with the green scallions and additional smoked paprika.

SWEET POTATOES WITH FETA CHEESE

Steps:

• Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
• Preheat the oven's broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
• Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

WINTER SQUASH, SAUSAGE & FETA BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain., In a large bowl, combine oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat., Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.