Peas provide the perfect pop of color in this delicious dish!
Yield: 2-4 Servings
Preheat oven to 425° F.
Drizzle butternut squash with olive oil and season with salt and pepper. Roast in the oven for approximately one hour.
In a large sauté pan, brown the lamb along with the sage, oregano, onion and garlic powder, and season with salt and pepper. Stir in the red onion and cook until softened, then stir in the peas.
Top the roasted squash with the lamb mixture, top with feta and return to the oven and roast another 15 minutes.
*Photo by @vestal_life
*Recipe by Chef Linda Duggan