Roasted butternut squash

Vegetarian
Serves 4–6

Get cosy this autumn with a veggie whole roasted butternut squash. It is super easy to prepare and all goes into one large dish into the oven.

Ingredients:
1 whole butternut squash
½ goats cheese log
1 small courgette
½ can chickpeas
4/5 cavolo nero leaves (or kale)
Pomegranate seeds
Pine nuts

Equipment:
Oven
Sharp knife
Oven-proof dish

How to:
Preheat your oven at 180C.

First, give your butternut squash a good rinse, and then with a sharp knife (be careful!), slice it in half. With a spoon, scoop out the seeds from each half, and then place both halves into a large ovenproof dish. Drizzle some olive oil on top as well as salt & pepper and place it in the oven for 30mins.

Whilst this is in the oven you can prepare the rest: chop the courgette into small chunks, as well as the cavolo nero or kale. After 30mins in the oven, take your dish out and spread over the courgette, chickpeas, cavolo nero and chopped goats cheese on top of the butternut and around the dish, then return to the oven for another 30mins. Check with a knife if the butternut is cooked through, it should be soft.

When the bake is finished, top with another drizzle of olive oil, the pomegranate seeds and pine nuts. Enjoy!

Dietary alternatives:
Dairy-free/vegan > use vegan cream cheese or cashew cheese