· One Butternut squash
· 1/2 Red pepper
· 1/2 Courgette
· 1/2 red onion
· One clove garlic (or one teaspoon Very Lazy Garlic)
· One red chilli (or one teaspoon Very Lazy Chillies)
· Four cherry tomatoes
· Feta (crumbled) and parsley to serve
1. Chop the Butternut Squash in half, lengthways. BE CAREFUL! You’ll need a sharp knife for this.
2. Scoop out the seeds from inside the Butternut Squash and score diagonal lines with a knife all the way down the flesh of the squash. Do this in a criss-cross fashion for both halves.
3. Drizzle a little olive oil, garlic and chillies on the Butternut Squash and put in the oven on 200 degrees celcius (fan) for around 20 minutes.
4. In the mean time, chop the onion, courgette, pepper and tomatoes.
5. Put the onion, courgette and pepper in the tray next to the butternut squash and drizzle with olive oil. Roast for a further 20 minutes.
6. Add the cherry tomatoes to the roasted vegetable mix and cook for another 10 minutes.
7. Take tray out of oven and scoop the roasted vegetable mix equally between the two halves of squash. Crumble the feta on top and put in for a few more minutes.
8. Top with parsley (if desired – I forgot and it definitely didn’t harm the taste.)
SO MANY FLAVOURS! I actually didn’t expect this to be half as good as it was, but it was so tasty. Make sure you cook the Butternut Squash alone for long enough for it to soften. This will depend on your oven (mine currently only works when the grill is on which makes not burning things a challenge!)