Cut the butternut squash in half, take out the seeds, season, sprinkle a veg stock cube on and roast with garlic cloves in the seed cavity. When it's roasted, cube the flesh and serve with a salad: Feta, olives, lettuce/spinach/watercress leaves, Butter beans Olive oil Balsamic vinegar
ooh butternut squash patties sound good and uses to feta too. I could create something with the squash, it's the feta and creme fraiche I struggle with. I hate the taste of creme fraiche alongside things, it needs to be in them for me to use it so tinned peaches are out!
I'd love a risotto but DH hates butternut squash and it's too much of a faff to make for 1.
Roast cubes of butternut squash with garlic and olive oil and let them cool a little bit. Toast a handful of pumpkin seeds on a separate tray for about 10 minutes, till golden - but keep an eye on them, they burn. Toss some baby spinach in a bowl with hot butternut and its garlic oil then mix through the feta and sprinkle with the toasted seeds. Serve with crusty bread.
Use the creme fraiche in place of cream in an omelette or as a pasta sauce - fry some thinly sliced mushrooms in a little oil, then add the creme fraiche with a good grating of nutmeg, lots of black pepper. Mix it through a pan of penne or similar.