Roast Butternut Squash With Feta And Harissa Creme Fraîche

• 1/2 butternut squash
• 8 garlic cloves
• 1 teaspoon dried chilli flakes
• 1/2 teaspoon cinnamon
• 200 grams feta cheese
• 3 rosemary sprigs
• 2 tablespoons olive oil
• 100 grams creme fraiche
• 2 tablespoons harissa

1. Preheat the oven to 200u0b0 Celsius.
2. Peel the butternut squash, scoop out the pips and cut into slices. Arrange in a roasting tin.
3. Leave the skin on the garlic cloves, and crush each clove lightly so that the juices will ooze out during the baking. Scatter over the butternut squash.
4. Sprinkle the chili flakes and cinnamon over the squash, season generously with salt, then pour a few glugs of olive oil over the squash.
5. Crumble the feta and sprinkle over the squash, then put the rosemary sprigs on top.
6. Bake in the oven for 25 minutes or until the squash is soft.
7. Mix the creme fraiche and the harissa paste and serve with the squash.

butternut squash, garlic, chilli flakes, cinnamon, feta cheese, rosemary, olive oil, crueme fraiche, harissa

Taken from food52.com/recipes/63717-roast-butternut-squash-with-feta-and-harissa-creme-fraiche (may not work)