Roast butternut squash
Butternut squash makes you feel full and releases energy slowly. This recipe makes sure you get some of your much-needed veg for the day, too.
(Serves 4)
Ingredients:
1 red pepper, deseeded and chopped1 courgette, chopped3 tbsp olive oil1 butternut squash, halved and deseeded1-2 tbsp thyme, freshly choppedSalt and ground black pepper60g feta cheese crumbledA few sprigs of thyme, to garnish
Method:
Set the oven to 200°C / gas mark 6. Place the red pepper and courgette on a baking tray and drizzle with 2 tbsp of the olive oil. Turn the vegetables to coat them well in the oil.
Use a sharp knife to score a criss-cross on the cut surface of the butternut squash halves and put them on the baking tray, cut-side up, alongside the other vegetables. Brush the remaining olive oil over the squash.
Place the baking tray in the centre of the oven and bake for about 30 minutes, or until the vegetables are about to go golden
Remove from the oven. Scatter the chopped thyme over the red pepper and courgette and season with salt and pepper, and then stir to mix.
Fill the cavity of the butternut squash halves with this mixture, also spreading it over the solid end of the vegetable
Distribute the crumbled cheese over the top
Return the baking tray with the butternut squash to the oven to cook for a further 20-30 minutes, or until the cheese is a light, golden colour
Remove from the oven, cut each piece in two, and garnish with thyme sprigs. Serve immediately with salad.