Squash, Chilli & Feta Bake
This is a deeply nourishing, seasonal dish that celebrates the natural sweetness and vibrant colour of Crown Prince squash.
Squash is rich in carotenoids, including beta-carotene, which the body converts into vitamin A. These compounds act as powerful antioxidants, helping to protect cells from oxidative stress while supporting skin health, immune function, and healthy vision.
The gentle heat of red chilli stimulates circulation and digestion, while fresh thyme contributes aromatic compounds with natural antimicrobial and anti-inflammatory properties.
The addition of feta and Parmesan not only brings depth of flavour and savoury balance, but also provides protein, calcium, and beneficial fats, which help the body absorb fat-soluble nutrients such as carotenoids more effectively.
Extra virgin olive oil further enhances this absorption while contributing heart-healthy monounsaturated fats and polyphenols.
The result is a comforting yet nutritionally intelligent dish that is as functional as it is satisfying.
INGREDIENTS
1 Crown Prince Squash, cut in half, seeds removed and sliced (could use butternut squash or pumpkin)
1 red chilli, deseeded and diced
1 Bunch thyme, leaves taken off
200g Feta Cheese
150g Parmesan, grated
2 slices of GF bread, made into breadcrumbs
4 tbsp Extra Virgin Olive Oil
Sea Salt
Freshly ground black pepper
STEP BY STEP
Preheat the oven to 200ºC/400ºF/gas 6.
Halve the squash and remove the fibrous seed mass.
Cut into long slices about 2.5–4cm (1–1½in) thick and steam for about 10-15 minutes until the flesh is soft but not soggy. Then remove the peel.
While the squash is steaming, grate the parmesan and mix with fresh thyme and the gluten-free breadcrumbs
Spread half the butter over the bottom of an ovenproof dish, then arrange the squash slices. If the squash is very big, cut the ends off the slices and pop them into the dish, and around the slices
Dot the remaining butter over the squash and season well with sea salt and freshly ground black pepper.
Sprinkle with crumbled feta and chopped chilli (keeping some for serving).
Scatter the Parmesan mixture over the squash, then salt and pepper again.
Drizzle with olive oil and bake for 30-40 minutes, until the squash is tender and the breadcrumbs are crispy.
Sprinkle with fresh chilli and serve.
