Moroccan Style Butternut with Spiced Tomatoes and Feta

Soft sweet butternut with harissa spiced tomato sauce along with tangy feta and crunchy pumpkin seeds.  Oh yes, this is good food.
In my opinion Marks and Spencer are simply the best for their fantastic and top quality range of food.
After spying this dish from their recent 'Dine in for Two' menu, I had to have a go at making it.

I made the sauce from tinned cherry tomatoes and added rose harissa, oregano and a splash of sherry vinegar along with a couple of other bits and bobs.  Of course you can find the recipe if you continue reading.

Print Recipe

Makes enough to serve 4 as a side or 2 as a main:
1 large butternut - peeled and cut into large bite sized pieces
olive oil 
a small handful of pumpkin seeds 
 a good handful of feta cheese - chopped
freshly chopped flat leaf parsley

For the sauce:
1 x 400g tin of cherry tomatoes - Why cherry tomatoes? Because they're nice and sweet 
2 tablespoons of Belazu rose harissa - Found in Waitrose or Sainsbury's
pinch dried oregano
pinch of thyme
pinch of dried chilli flakes
pinch of salt and black pepper
splash of sherry vinegar - only use sherry vinegar, you can buy it in any good supermarket

First make the sauce:
Drain a little but not all of the tomato juice away and discard.  Tip the tomatoes and the rest of their juice into a bowl.  Add the rose harissa, oregano, thyme, chilli flakes and a pinch of salt and black pepper and sherry vinegar.  
Bit mucky this bit but it's the best way - using your hands, squish the the mixture through your fingers to mush the tomatoes.  If your cherry tomatoes still have their skins on then that's all the better, they're really soft so quite edible.
Now I know this sauce is cold but have a taste and adjust the seasoning.  You might want to add a little more sherry vinegar or a pinch of sugar - see what you think.

How to do it:
Get a disposable big foil baking tray.  Tip in the diced butternut, season well with salt and pepper and drizzle with olive oil.  Mix together to coat.  Pour over the tomato sauce and give it a little mix.  Sprinkle over some pumpkin seeds and a little of the parsley, saving some for serving.

Pop into your preheated oven (uncovered) to cook for about 45 minutes.  When the time is up, test the butternut with a sharp knife to check if it's soft and almost cooked through.  You'll probably find it will need another 10 minutes.  When it's properly cooked through it should be nice and soft.  Sprinkle over the feta and parsley.  Return to the oven for a further 5 minuets  till the feta is heated through.

Garnish with the rest of the parsley and serve straight away.


  1. That looks really wonderful Jan :)

  2. Hi Jan!

    I see you are still cooking up some truly delicious looking meals. Itall sounds so exotic which is fine by me!!!

    Thank you so much for sharing...

    P.S. In case you've been wondering where I've been, I've been on a 7 month blogging hiatus but am glad to report I have once again joined the blogging world. And boy oh boy, now I know why!!!

  3. Cheers Jacqueline!

    Louise - So good to see your back!!


Thanks for taking the time to comment - much appreciated.

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