Roasted squash with tomatoes and shallots topped with the roasted seeds. I used one of the medium sized orange seasonal squashes from Lidl, but you could easily use a butternut squash instead. I also left the skin on and it was fine to eat, but your mileage may vary depending on the type of squash you use.
To make the dish:
Cut the squash in half and scoop out the seeds, setting them aside. Then slice it into pieces or chunks and lay across the bottom of the roasting dish. Halve some plum or cherry tomatoes and scatter them over. Half a banana shallot then slice lengthways and scatter that over. Sprinkle with salt and garlic granules, I also added some Cajun spice for a bit of a kick. Drizzle with olive oil. Slice/crumble the feta and put it on top then drizzle with olive oil again. Roast in oven until feta is brown and the squash is tender.
For the seeds.
Scoop them out the squash and boil in water for about 20 minutes. Drain and put them in a baking dish. Drizzle with olive oil, salt and Cajun spice then bake until brown and crunch (mine got a little over, still tasted okay and added a nice crunch to the dish).
by JamesMcEdwards