- 1 butternut squash
- 1 red onion
- 1 red pepper
- 1 garlic clove
- A handful of sage, leaves only
- A 400g tin of chopped tomatoes
- A 400g pack of gnocchi
- A 150g pot of ewes' cheese
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- Ovenproof dish
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the butternut squash. Scoop out the seeds. Chop the squash into small chunks, around 2cm across (no need to peel as the skin will soften as the squash roasts). Peel and slice the red onion. Halve the red pepper. Scoop out the seeds and white bits. Roughly chop it.
Tumble the veg onto a baking tray. Add 1 tbsp oil and some salt and pepper. Toss to coat in the oil. Roast for 25 mins till starting to soften.
Peel and grate or crush the garlic. Finely chop the sage leaves.
Take the veg out of the oven. Spoon into a medium ovenproof dish. Add the garlic and most of the sage. Pour in the chopped tomatoes.
Add the pack of gnocchi to the dish. Season with a little salt and pepper.
Gently stir everything to mix it all together. Crumble the ewes’ cheese over the top of the gnocchi bake.
Slide the tin back into the oven. Bake for 30 mins till it’s golden and bubbling. Serve in warm bowls, garnished with remaining chopped sage.
Our ewes’ cheese is from Homewood Farm in Somerset and is incredibly fresh and lemony. Ewes only produce milk for a few months of the year, so this cheese is a truly seasonal treat.