Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad

Description

We're in a middle of a week-long 40 °C+ (104 °F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on cuisine.com.auby Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009

Ingredients

• 1 1/2 kg butternut pumpkin, cut into 3cm pieces
• 1 cup hazelnuts
• 1 tablespoon olive oil
• 1/4 cup honey
• 175 g marinated persian feta cheese, drained
• 2 tablespoons balsamic vinegar
• olive oil flavored cooking spray
• salt and pepper
• salt and pepper, to taste

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• Prep Time
• 0 hours 30 minutes
• Cook Time
• 0 hours 30 minutes
• Yield
• 1 (194 g)