Now and then I will add a request recipe to my blog. The first one out is one of my signature dishes and is something I often cook when we have visitors. The salty feta, the sweetness of the butternut squash and the hint of acidity from the vinegar makes a perfect combination. The recipe does contain a few steps but it is still easy to prepare. If you don’t want to make your own pastry, ready-made puff pastry is fine too. Just follow the instructions on the package.

Serves 4 (or 6-8 for lunch)

Quiche pastry:
200 g all-purpose flour
125 g butter
2 -3 tablespoon of water

1 large butternut squash – peeled and cut into chunks
8 garlic cloves – left in their shell
2 red onions – cut in halves and thinly sliced
1 tablespoon of brown sugar
1 tbsp balsamic vinegar
125 gr feta – in large chunks
fresh marjoram
olive oil
salt and pepper

Heat the oven to 200 °C.
Put the flour in a bowl. Cut the butter in small squares. Rub butter into the flour using your fingers until it resembles fine breadcrumbs. Add the water. Mix until you get a firm ball. Wrap the ball in plastic and let it rest in the fridge for 30 minutes.
Cover a baking tray with a baking sheet.
When rested, roll the pastry on a floured surface to a large round (large plate size). Place it on the baking tray.

Add the butternut squash and the garlic to an oven dish. Add a drizzle of olive oil and stir. Roast in the oven for about 25-30 minutes or until butternut squash is soft. Let it cool down a bit. Take the garlic cloves aside, remove the shells and mash them with a fork.

Add 1 tbsp of olive oil to a frying pan. On medium heat, fry the onion for a couple of minutes. Add the sugar to caramelise. Fry for another few minutes and then add the balsamic vinegar. Stir well and let it fry for yet another couple of minutes.

In a bowl, add the butternut squash, the garlic mash, onions, marjoram and salt and pepper. Mix gently. Add all to the pastry. Leave a couple of centimetres free around the edges. Add the feta.
Fold the edges to keep the filling inside the pastry. Sprinkle the edges with water. Put the dish in the oven for 20-25 minutes, until pastry is cooked.