Roasted butternut squash, with Isle of Wight, Tomato Stall Tomatoes, Artisan Feta and Pinenuts - yum!

Roasted butternut squash, with Isle of Wight, Tomato Stall Tomatoes, Artisan Feta and Pinenuts – yum! Buy the ingredient at – Planet Organic – subject to availability.

Feed your senses and your heart this winter,  with a seasonal, comforting, roasted squash dish from our friends at The Tomato Stall on the Isle of Wight. If anyone can make tomatoes delicious, sexy and kaleidoscopic, then it is this artisan, sustainable grower of organic and slow,  vine ripened tomatoes. Let us tantalise your tastebuds and ask this question. Who grew your tomatoes? Are they grown for maximum deliciousness, respect for nature, people and animals, and free of pesticides? Shop for local, organic and seasonal food and watch your happiness and health levels rise!

Roasted butternut squash with tomatoes, feta and pine nuts

Deep red in colour with a distinctive fresh aroma and full flavour, vine ripened tomatoes will continue to ripen and improve if left on the vine at home. This dish is idea for a tasty lunch or side serving with grilled meats or organic chicken. One serving counts as three of your 5-a-day and is rich in vitamin C, B6 and calcium.
Serves: 4 Prep: 20 mins Cooking: 45 mins Cost per serving: £1.32
Nutrition: 309 kcals, 11g protein, 21g fat, 8g sat fat, 18g carbs (of which sugar 12g), 5g fibre, 1.9g salt

2 medium red onions
500g butternut squash
3 tbsp olive oil
3 garlic cloves, finely chopped
The leaves from one rosemary sprig chopped
450g Isle of Wight vine ripened cocktail tomatoes, halved
200g feta cheese, broken into small chunky pieces
1 tbsp pine nuts
The leaves from 1 sprig fresh tarragon (optional)
Sea salt flakes and freshly ground black pepper

1. Preheat the oven to 230C/fan210C/Gas 8. Quarter the squash, scoop away the seeds, peel and cut across into 1cm-thick slices. Peel the onions, leaving the root end intact, then cut into wedges through the root. Put them both into a large roasting tin, add two tablespoons of oil, the garlic, the rosemary, a good sprinkle of salt and pepper. Toss together well, spread out over the base of the tin and roast for 25-30 minutes until the vegetables are beginning to brown nicely.
2. Remove the roasted vegetables from the oven and place them in a baking dish. Place the tomatoes on top crumble the feta over, sprinkle with pine nuts and drizzle lightly with tablespoon of oil. Return to the oven for a further 15 minutes until all the vegetables are tender. Scatter with tarragon if liked.

Tomato Stall, Slow Growing Vine Tomatoes, from the fertile Arreton Valley, Isle of Wight.

Tomato Stall, Slow Growing Vine Tomatoes, from the fertile Arreton Valley, Isle of Wight.


You can also buy Tomato Stall Seasonal Organic and Non Organic Tomatoes from these stockists – Isle of Wight Store, Ryde only.

All Branches of the Southern Co-operative stores and Budgens in the south of England and West Country.

You will also find Tomato Stall products in small, independent delis around the UK.

About the Producer – Sustainable and Organic Practices at a Glance

The Tomato Stall vine ripen & hand pick speciality tomatoes on the beautiful Isle of Wight, where the high sunshine levels and maritime climate create the perfect environment to produce the ripest and tastiest tomatoes. They are the only fresh tomatoes to win Great Taste Awards.

The Tomato Stall have become experts in both organic and non-organic tomatoes. Their tomatoes are grown for flavour over yield, and they trial up to 200 seed varieties each year to find the best tasting fruit.
Every tomato is left to fully ripen on the vine and picked at the peak of flavour, reaching you bursting with freshness and naturally sweet.

The Tomato Stall are passionate about the Island’s environment. Sustainable growing practices include rainwater harvesting, biological pest control, pollination by bees native to the UK and a totally biodegradable growing system that produces compost to grow organic crops.