I can’t think of a better vegetable to celebrate in autumn than the lovely squash. I used butternut for this tray bake, but you could substitute any of them: little gem, kabocha, acorn…
This is a ‘make when it suits you and reheat later’ meal that’s perfect for busy mums. Great served with couscous and sausages (meat or veggie).
1 large butternut squash
1 large leek
1 block of feta
5 thyme sprigs, leaves removed
Heat the oven to 180ºC. Peel and deseed the squash and roughly cut into 2cm chunks. Slice the leek into thick rounds. Place in a large ovenproof dish and give a good slug of olive oil to cover. Bake for 30 minutes until the squash starts to soften.
Remove from the oven, stir well and add the feta and thyme leaves. Return to the oven and bake for a further 30 minutes, or until the squash is cooked and the feta is just beginning to turn golden.