Butternut Pumpkin (Squash), Roasted Hazelnut And Feta Salad - cooking recipe

Ingredients

1 cup hazelnuts
1 1/2 kg butternut pumpkin, cut into 3cm pieces
olive oil flavored cooking spray
salt and pepper
175 g marinated persian feta cheese, drained
Honey and Balsamic Dressing
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper, to taste

Preparation

Preheat fan-forced oven to 230\u00b0C /445\u00b0F (240\u00b0C if not fan forced).
While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.