Herb Roasted Butternut Squash
3 garlic cloves
2 TBsp mixed herbs
3 sprigs of fresh rosemary (optional)
1 medium butternut squash
1 bag of mixed leaves/spinach
2 TBsp honey
100g feta cheese (half a block)
1 medium courgette
Salt and pepper
Preheat oven to 180°C.
Cut the butternut squash lengthways and use a spoon to scoop out the seeds and string bits. Slash the butternut's flesh a few times to create a cross pattern.
Peel and crush the garlic cloves. In a baking dish, lay the squash upright, drizzle with oil and generously season with the garlic, salt, pepper, fresh rosemary and mixed herbs.
Roast for 40 minutes. Whilst it cooks, dice the courgette, roughly chop the olives and quarter the tomatoes.
Remove the tray from the oven. Add the chopped vegetables on top of the squash and crumble over the feta cheese. Drizzle with the honey and season with salt and pepper.
Roast for another 20-30 minutes until browned and a knife easily slices into the butternut squash flesh. (Cover the tray wth foil if they start to brown too much.)
Serve with mixed greens and enjoy!