Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad

Recipe by Rhiannon and Matt

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

Top Review by Zurie

Aaaarrrgh!!! I burnt my only packet of hazelnuts to a crisp ... so sorry. (Went to the computer and forgot the hazels in the oven!!!) I then had to use cashews, which I roasted lightly in the same oven! Anyway (I have made variations on this salad before) the combination of roasted butternut chunks and feta is always a winner! I added some baby spinach to the salad, and finished with snipped spring onions, your dressing, and a swirl of thick reduced balsamic vinegar. Thanks for a very nice recipe!

Ingredients Nutrition


  1. Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
  2. While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
  3. Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
  4. Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
  5. Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
  6. Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

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