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Wine Roasted Vegetable with Feta

8 - 10 servings

Ingredients

  • 1 1/2 Lb. Small Butternut Squash - peeled - seeds removed - cut into 1/2 inch cubes
  • 4 Carrots - sliced into quarter inch rounds
  • 3 Small Purple Potatoes - cut into 1/2 inch cubes
  • 1 Fennel Bulb - cut in half - tops and core removed - sliced
  • 1 Leek - dark green leaves cut off - cut lengthwise - washed and sliced
  • 1/2 Red Onion - cut into chunks or diced
  • 6 Garlic Cloves - 2 thinly sliced - 4 minced
  • 1/3 Cup Dry White Wine - I used Sauvignon Blanc from New Zealand
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Cup Pecorino Cheese - finely shredded
  • 1 Tablespoon Fresh Thyme - leaves removed - minced
  • 1 Tablespoon Fresh Sage - minced
  • 1 1/2 Teaspoon Sea salt
  • 1/2 Teaspoon Black Pepper

Feta

  • 8 to 10 oz. Feta - cut into 1/2 inch cubes - divided
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Dry White Wine
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1 Teaspoon Fresh Thyme - leaves removed

Garnish

  • Pomegranate Seeds - optional
  • Sprigs of Thyme

Instructions

Feta

  1. Cut the feta into 1/2 inch cubes and place into a shallow dish with a lid.
  2. In a small bowl, whisk together the oil, wine, lemon juice, and thyme.
  3. Pour over the feta and let sit for 30 minutes or refrigerate overnight.

Vegetables

  1. Peel and cut the squash into bite-sized pieces.
  2. Place in a colander and sprinkle with salt to remove excess water.
  3. Leave for about ten minutes. * (This step is optional. It depends on if you want the extra juice for dipping bread into.)
  4. Dice all the vegetables into bite-sized pieces that are approximately the same size.
  5. Pile the vegetables into a baking dish.
  6. In a small bowl, whisk together the oil, wine, herbs, lemon, garlic, salt and pepper and mix into the veggies.
  7. Add the pecorino and mix thoroughly.
  8. Let sit for 30 minutes or refrigerate overnight. If you're in a hurry, you can skip letting them sit.

Bake/Assemble

  1. Position rack in the middle of the oven.
  2. Preheat the oven to 400 degrees.
  3. Place the dish in the oven and bake veggies for 30 minutes.
  4. Stir and bake for 30 more minutes.
  5. Top with the feta and bake for 10 more minutes.

Recipe Notes

The squash produces a lot of water that you can minimize by adding salt and letting it sit to pull out excess water. But, if you are going to eat it with bread I recommend skipping the salt part.