I just can’t get enough of beautiful orange autumnal veg at the moment, be it squash, pumpkin or sweet potato. It’s so versatile and can either become something supremely comforting like chips, curry or cottage pie, or transformed into lighter fare such as soup or salad.
This recipe is equally adaptable in itself. I ate it mixed with salad leaves, left over roast chicken breast, and drizzled with balsamsic vinegar for a lovely packed lunch, but it’d also be a great side dish for a roast, or could be stuffed into pitta breads or mixed with quinoa or lentils for a more substantial salad or side dish.
1 butternut squash, peeled and sliced (or use a pack in which someone has done the hard work for you)
3-4 cloves garlic
100g feta cheese
1 tsp dried chilli flakes
Salt and pepper
Preheat the oven to 200
Spread the squash slices out on a baking tray. Crush the garlic cloves in their skins with the back of a knife and scatter onto the tray. Drizzle the squash and garlic with olive oil and sprinkle over salt, pepper and chilli flakes. Roast in the oven for 25 minutes, checking and turning with a spatula half way through. Scatter over the feta and return to the oven for another 5 minutes.
Serve warm as a side to roast lamb or chicken, toss through salad leaves, seeds and balsamic vinegar for a light lunch, or stuff into pitta breads with avocado, houmous and rocket salad for a delicious sandwich.