- 1 medium butternut squash
- 1 red onion
- 250g baby plum or cherry tomatoes
- 1 green pepper
- 1 red pepper
- 2 garlic cloves
- A handful of rosemary
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 100g feta
- 1 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- A few handfuls of sweet salad mix
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the butternut squash. Scoop out the seeds. Pop the squash on a baking tray, cut-side up. Bake for 40 mins till the squash is tender.
2. While the squash roasts, peel and finely chop the onion. Trim and quarter the tomatoes. Halve the green and red pepper. Scoop out the seeds and white bits. Roughly chop them. Peel and grate or crush the garlic. Finely chop the leaves from 2 rosemary sprigs.
3. Warm ½ tbsp oil in a deep frying pan. Add the onion. Season with salt and pepper. Stir and fry over a medium heat for 5 mins till soft. If it looks like it’s sticking, add a splash of water. Stir in the garlic and rosemary. Cook and stir for 1 min.
4. Add the tomatoes and peppers to the pan. Cook for 5-8 mins till the veg are soft, stirring every so often. Take off the heat.
5. Take the squash out of the oven. Drain off any water. Scoop out the flesh so you have a shell around 1cm thick left in the skin. Add the squash flesh to the veg in the pan. Stir to mix together. Taste and adjust the seasoning.
6. Spoon the veg into the squash shells. Crumble 100g of the feta over the top of the squash halves. Slide the tray back into the oven. Bake for 20 mins till golden.
7. While the squash roasts, whisk 1 tbsp balsamic with 1 tbsp Dijon mustard, ½ tbsp oil and some salt and pepper. Toss with the salad leaves to dress them. Serve the roast squash with the salad leaves.