This is a recipe for nights in. It takes about an hour to make, but you can pretty much leave it to its own devices once it’s in the oven. Serves one.
- 1 butternut squash
- 1 tbsp olive oil
- 1 clove of garlic
- 10–15 sprigs of thyme
- 1 red onion
- 1 courgette
- 1 red pepper
- 8 cherry tomatoes
- 50g pine nuts
- 1 tbsp breadcrumbs
- 2 tbsp chopped parsley
- 1 tbsp grated parmesan
- salt and pepper
Turn your oven up to 200°C and get out a large baking tray.
Half your butternut squash, draw a criss-cross pattern into it. Season with salt and pepper, drizzle in olive oil and roast in the oven for 30-40 minutes until it is tender.
Chop the onion into wedges, the courgette into in quarter discs about 1cm thick and pepper into squares about 1-2cm. Roast with a little olive oil for 20-25 minutes until they are beginning to brown at the edge, then add the tomatoes and pine nuts. Cook for 10 minutes.
Grate the parmesan, chop the parsley and mix them with the breadcrumbs.
Arrange the roast veg into the butternut squash halves and then scatter over half the parmesan, parsley and breadcrumbs. Roast for a further 10 minutes. Scatter over the remaining mix and serve.
- Category: Dinner
Keywords: roast butternut squash