One of my most favorite things about summers in Norway is sailing along the west coast. Since I came back from Sri Lanka, we've sailed in Ryfylke a couple times, anchoring my aunt and uncles' boat to the harbors of quaint little islands on some nights and the main harbor in Stavanger on others.
Life on the boat usually revolves around three of my favorite things: fantastic people, breath-taking nature, and delicious meals. Boat life is a good life!
Recently we whipped up a simple, but delicious vegetarian feast on the boat. It's amazing what you can do with a mini-oven and a few left over veggies. This salad is full of fresh summery flavors. The sweetness of the butternut squash pairs well with the crunch of the red onions and tang of the lime juice and feta cheese. You wont regret making it!
Butternut Squash Summer Salad
1 kg (2 1/4lbs) Butternut Squash or sweet pumpkin, peeled and cubed
2 small whole heads of Garlic, cloves separated, peeled, roughly chopped if needed
1 Red Onion, chopped
1 - 2 Limes, juiced
150g (5oz) Goat's Milk Feta Cheese
1 bunch Parsley, Chopped
Put the butternut squash and garlic on a lined baking tray or pyrex pan. Sprinkle with olive oil, salt and pepper. Roast in the oven for about 30 minutes at 400F (200C) until the veggies are tender.
Chop the red onion into thin half moon strips. Sauté quickly in olive oil until lightly cooked. Cover the onions in lime juice.
Put the roasted squash on a serving platter, drizzle the onions on top. Crumble the feta cheese over top. Garnish with a generous amount of chopped parsley. And, if desired, fry the seeds from the butternut squash in oil on a pan and use as the final touch of garnish. Serve warm.