Autumn – Feta Beetroot, Sage and Pumpkin

Name: Autumn – Feta Beetroot, Sage and Pumpkin
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 40 g feta, crumbled (optional); 6 large free-range eggs, whisked; a few sage leaves, thinly sliced; 2 tbsp olive oil; ½ small butternut squash, peeled and chopped into roughly 2cm chunks; 1 medium beetroot, peeled and chopped into 2cm chunks

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

Bright colours and rich flavours reflect the bounty of the autumnal harvest. This is both hearty and heart-warming, with a lovely bite to it. You could use the leftover butternut squash half to make the Chickpea, Butternut and Coconut Soup.

Ingredients

1 medium beetroot, peeled and chopped into 2cm chunks
½ small butternut squash, peeled and chopped into roughly 2cm chunks
2 tbsp

Autumn
Vegetarian
Gluten-free

Method

Place the beetroot and butternut squash in an even layer on a roasting tray and drizzle over 1 tablespoon of the oil. Roast in the oven for 30-40 minutes until softened.

Heat the remaining oil in a 24cm ovenproof frying pan over a medium heat and fry the sage leaves for a few seconds before adding the roasted vegetables.

Season the whisked eggs with salt and pepper and pour over