Roast Butternut Squash and Onions with Feta

• 2 1/4 lbs butternut squash, peeled and seeded
• 3 large red onions
• 8 garlic cloves
• 1 small bunch sage or rosemary, coarsely chopped
• Salt and freshly ground black pepper
• 5 tablespoons extra virgin olive oil
• 1 1/3 cups feta cheese
• 4 whole wheat pita or lebanese flatbread, toasted, and salad

1. Preheat the oven to 350F
2. Cut the squash and onions into wedges and place separately on aluminum foil-lined baking sheets.
3. Scatter over the garlic and sage or rosemary and season with salt and pepper.
4. Drizzle 4 tablespoons of the oil over the vegetables and bake them in the oven for about 30 minutes or until the squash is soft.
5. The onions might take a little longer to cook, so just remove the pumpkin and carry on cooking the onions.
6. Once both vegetables are cooked, set aside.
7. This can be done in advance and the vegetables reheated later.
8. Preheat the grill to high.
9. Place the vegetables in a gratin dish or on a heat-proof plate.
10. Break the feta into small cubes and sprinkle over the vegetables.
11. Drizzle the remaining tablespoon of olive oil over the feta and broil until the cheese is light golden brown.
12. Serve with toasted pita or flatbread and a little salad.

butternut squash, red onions, garlic, sage, salt, extra virgin olive oil, feta cheese, whole wheat pita

Taken from www.cookstr.com/recipes/roast-butternut-squash-and-onions-with-feta (may not work)