As the days get shorter and the air turns crisp, we’re all about comforting oven dishes that fill the kitchen with warmth and rich, seasonal aromas.
Our Pie Plate is the perfect companion for this — a true must-have for cozy dinners and beautiful table moments.

This roasted butternut squash recipe is simple, flavorful and looks gorgeous served straight from the oven. The natural sweetness of the squash pairs beautifully with caramelized red onions, bacon
and fragrant rosemary — finished with a sprinkle of feta.

Ingredients

1 butternut squash (easy frozen)

2 red onions

2 sprigs of rosemary

5 tbsp extra virgin olive oil

90 g Greek feta

200 g bacon

Instructions
Preheat the oven to 180°C. Wash and halve the butternut squash, remove the seeds and peel (optional — the skin is edible, but we prefer it peeled). Cut into chunks and place in your Val Pottery Pie Plate.

Tip: Short on time? You can easily use a bag of frozen butternut squash pieces instead — just as tasty and wonderfully convenient.

Quarter the red onions and add them in. Same for the bacon. Drizzle with olive oil, season with salt and pepper and scatter over the chopped rosemary. Toss well and roast for about 40 minutes.

Once the squash is tender and slightly caramelized, crumble the feta on top.

Serve warm — as a side dish, on a salad, or as a light starter.

A simple dish, made special by the season — and by the beauty of serving it in your Val Pottery Pie Plate. From our kiln to yours.